GREEK CHICKEN WITH CUCUMBER-FETA SALAD
This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.
Provided by Ali Slagle
Categories dinner, easy, poultry, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
- Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
- Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
- In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
- To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
FETA CHICKEN SALAD
I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. -Cheryl Lundquist, Wake Forest, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 198 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
GREEK SALAD WITH OREGANO MARINATED CHICKEN
Provided by Dave Lieberman
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
- Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
- To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
- Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
- Toss salad just before serving and fan chicken out on top.
GREEK FETA CHICKEN
Feta cheese takes this chicken and potatoes dinner over the top with a bit of tangy saltiness. Serve with a side salad tossed with pepperoncinis, black olives and reduced-fat balsamic vinaigrette. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender.
Nutrition Facts : Calories 316 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 767mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
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