FLAT BELLY - GREEK GRILLED CHICKEN BREAST RECIPE - (4.4/5)
Provided by Treebs
Number Of Ingredients 14
Steps:
- 1.) To prepare the chicken: Place a breast shiny side up with the tip facing you and the thinner side opposite your cutting hand. Place your hand on top of the breast. Hold the knife parallel to the table and carefully insert it into the thickest part of the breast, drawing it almost all the way through. Take care to keep the breast attached on 1 side. Spread the 2 halves as if opening a book and press lightly in the center to flatten. Repeat with the other 3 breast halves. 2.) Combine the chicken, oil lemon juice, oregano, and garlic in a bowl and refrigerate for 1 to 2 hours, turning occasionally. 3.) To prepare the yogurt cheese: Meanwhile, place the yogurt in a coffee strainer over a bowl and set in the refrigerator for 1 to 2 hours. combine the yogurt, cucumber, dill, garlic and 1/4 cup of the pistachios. 4.) Set up the grill for med-hot direct-heat grilling. Remove the chicken from the marinade. Sprinkle with the salt and pepper and set on a grill rack that has been coated with oil. Grill for 2 to 3 minutes per side or until the chicken is well marked and cooked through. Place each breast on a serving plate, top with the yogurt cheese, and sprinkle with the remaining 1/4 cup pistachios.
GREEK CHICKEN PASTA
This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.
Provided by Althea
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
- Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 70 g, Cholesterol 55 mg, Fat 11.4 g, Fiber 7.5 g, Protein 32.6 g, SaturatedFat 2.8 g, Sodium 444 mg, Sugar 4.9 g
FLAT BELLY - MEDITERRANEAN CHICKEN AND ORZO RECIPE - (4.4/5)
Provided by Treebs
Number Of Ingredients 10
Steps:
- 1.) heat a nonstick skillet coated with cooking spray over medium heat. Add the chicken and cook, turning once, for 6 minutes or until browned. Remove to a plate. 2.) Add the broth and bring to a boil over high heat. Stir in the orzo, lemon, and oregano. return the chicken to the skillet. reduce the heat to med-low, cover, and simmer for 10 minutes or until the orzo is tender and a thermometer inserted in the thickest portion of the chicken registers 165 degree F. 3.) Stir in the olives, spinach, tomato, and pepper. Cook for 2 minutes, stirring, to heat through. Sprinkle with the cheese.
GRECIAN PASTA & CHICKEN SKILLET
We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, combine the first 6 ingredients; add spaghetti. Bring to a boil. Cook until chicken is no longer pink and spaghetti is tender, 5-7 minutes., Stir in artichoke hearts, spinach, red pepper, olives, green onion, parsley, lemon zest, lemon juice, oil and pepper. Cook and stir until spinach is wilted, 2-3 minutes. If desired, sprinkle with cheese.
Nutrition Facts : Calories 373 calories, Fat 15g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 658mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
GRILLED SPATCHCOCKED GREEK CHICKEN
We're big fans of spatchcocking - that's when the backbone of a chicken is removed and flattened out. The beauty of this extra step is that all parts of the chicken finish cooking at around the same time, so no more dry breast meat!
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
- Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.
- Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
- Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
- Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.
GREEK PASTA WITH GRILLED CHICKEN (FLAT BELLY DIET RECIPE)
I made this today from some ingredients I had on hand. It was yummy.If you want to try to follow a flat belly diet, I will be posting recipes that I try and like. I am trying to increase my intake of MUFA's(Monounsaturated fatty acids), These are really heart healthy fats that help to lower your bad cholesterol(LDL and VLDL, Low Density Lipoprotein and Very LDL) and raise your good Cholesterol, HDL(High Density Lipoprotein) The low density are smaller particles and get into the linings of your vessels, The high density lipoprotein helps keep your arteries clean. A 1600 calorie a day diet with a seving of MUFA's at each meal is the basic premise of the flat belly diet. Scientists already knew that MUFA's were associated with longevity, but new research demonstrates that they also can help you lose belly fat. Several new diets are cropping up centered all around MUFAs - you may hear them called 'Flat Belly' diets. Eating one serving at each meal can help control cravings and provide a mental and physical boost. Regardless of what your plan is, you can incorporate these delicious and nutritious foods into your diet. 1.Oils - flaxseed, canola, olive, sunflower, peanut, or soybean oil (and a few others) all do the trick. Pesto sauce also counts! One serving = 1 tablespoon. 2.Nuts & seeds - Nuts and natural nut butters (such as almond butter or peanut butter) are a great source of protein. Try adding nuts as salad toppers, or combine the butters with vegetables or crackers. One serving = 2 tablespoons. 3.Avocado - Slice an avocado for your salad, add a layer to a sandwich with sprouts and Swiss, or chop it and add it to salsa or another dip. One serving = ¼ cup. 4.Olives - Black or green olives can be used as toppings on entrees such as pizza, pasta, or chicken breast. One serving = 10 large olives. 5.Chocolate - Go with dark or semisweet chocolate. Top your Pinkberry with chocolate chips, add shavings to a favorite low-calorie dessert, or simple indulge in a dark chocolate square. One serving = ¼ cup. Bon Appetit!
Provided by Heartsong
Categories < 15 Mins
Time 15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta in salted water til al dente. For Rotini, that is seven minutes actual boiling time. Drain.
- Add remaining ingredients and stir well.
- Adjust salt and pepper to taste.
Nutrition Facts : Calories 426, Fat 17.3, SaturatedFat 3.8, Cholesterol 51.7, Sodium 329.7, Carbohydrate 42.8, Fiber 5, Sugar 3, Protein 25.4
GREEK CHICKEN AND PASTA
Turn rotisserie chicken into a Mediterranean meal! Every bite is rich and delicious.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened. Remove from heat; stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, tomatoes, olives and parsley. Spoon into baking dish.
- Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 4 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1300 mg, Sugar 5 g, TransFat 1 g
GRILLED GREEK CHICKEN
The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 4h35m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
- Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
- Transfer chicken to paper-towel-lined sheet pan to drain slightly.
- Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g
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