Monday, September 10, 2012

Greek Chicken

Good morning, everyone! I am so excited for Thursday! I get to go to Marcella's for the first time ever not to mention being gluten-free. I hear that they have awesome gluten free options and I can't wait to dig into some yummy food. I have been out to eat quite a few times in the last few weeks and I am SICK and TIRED of salads!! Does anyone else have this issue? People really need to give us some more options! Good thing I usually don't go out to eat much. But anyway, just thought I would share a fun recipe today. This chicken is super yummy and good for you, too! Enjoy!

Original Recipe found here

Greek Chicken

Ingredients for Topping:
- 4 oz Feta Cheese
- 1 cup grape tomatoes (halved)
- 1/4 cup pitted Kalamata olives
- 1/4 cup minced fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tbsp fresh chopped oregano

Ingredients for Chicken:
- 3-4 Boneless, Skinless Chicken Breasts
- Salt & Pepper to taste
- 2 tbsp olive oil
- 1 lemon, cut into wedges


1. Preheat oven to 450
2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
3. Heat 2 tablespoons olive oil in a heavy pan over medium-high heat. Season chicken with salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
4.  Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.

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