Thursday, March 7, 2013

Greek Chicken with Lemon Potatoes

Another winner!  Who says eating right has to taste like cardboard?  Eating healthy can be delicious too!  This dinner has very little added fat, only a few tablespoons of olive oil used for everything.  It was so yummy!  Highly recommend, and kid friendly too.  The chicken is very versatile - leave the Greek "salsa" off for the young kids and eat the extra on top of a salad the next day.  The potatoes are a great twist on an otherwise ordinary roasted potato.  Just remember that the potatoes take about an hour to cook, so get them in the oven first.  The chicken will take only 10 minutes tops, so be sure to make your sides first.  Enjoy!

Happy Cooking!

Greek Chicken
the chicken is based on a recipe from 
1 lbs of chicken tenders (you can use boneless, skinless chicken breasts cut into smaller pieces)
1/2 tsp each salt, pepper, garlic powder, and onion powder 
6 oz crumbled feta cheese
1 pint of grape tomatoes, cut in half
15 kalamata olives, cut in half
1/4 cup parsley, chopped
1/2 lemon, juiced
2 T olive oil

First make the topping by combining the feta, tomatoes, olives, parsley, lemon juice and olive oil.  Store in the refrigerator until ready to serve.  You could make this the night before to make dinner time go even quicker.
 Take your chicken and sprinkle it with the seasonings on all sides.  Heat 1 T of olive oil in a pan over medium heat.  Cook the tenders about 3-5 minutes on each side, depending on the size of your tenders, until cooked all the way through.
Top chicken with greek tomato "salsa" and serve.  So yummy!!!

Lemon Potatoes
the potatoes are based on a recipe from
3 large yukon gold potatoes, cubed
2 T olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 lemon, juiced
2 T fresh chives, chopped
2 T fresh parsley, chopped
more fresh chopped chives and parsley for serving (just for decoration since I had extra anyway)

Preheat your oven to 400 degrees.  Place potatoes on the bottom of a baking pan (9x13 or slightly smaller will do) and top with the remaining ingredients.  Bake for 45 minutes to 1 hour.  Do not stir.  The potatoes come out creamy and full of flavor.  So easy and incredibly delicious.  Enjoy!
Right before they go in the oven...
After they bake - yummy!
And the full meal - a great weeknight dinner that tastes like its restaurant quality!

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