Happy Cooking!
Sarah
Greek Chicken
the chicken is based on a recipe from http://sweetpeaskitchen.com/2011/02/greek-salsa-chicken/
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 http://www.miscfinds4u.com/blog/2010/07/09/easy-and-delicious-greek-lemon-potatoes/
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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