Greek Chicken Recipe – Quick & Easy, Healthy Recipe To Take Your Ordinary Chicken Dinner Up A Notch!
This is one of my favorite dinners, then the next day, favorite lunch! It is quick and easy, tastes amazing and makes a regular appearance on my family dinner table. My favorite flavors are those that are Greek/Mediterranean. Olives, oregano, sun dried tomatoes, lemon, basil, parsley, garlic, feta…these ingredients in combination make pretty much everything delicious! Bright and briny, extremely flavorful, very balanced is how I would describe this kind of cuisine.
I like to serve this over a big bed of spinach with a drizzle of balsamic vinegar and olive oil and ALWAYS a Greek salad of cucumber, tomatoes and red onion, drizzled with red wine vinegar and a splash of olive oil. I serve it to my family with a bed of wild rice, whole grain couscous or they scoop it up with whole grain pita bread. Make extra so you have leftovers! The next day I just chop everything into bite size pieces and toss it all with more spinach, drizzle with Tzatzki sauce (strained Greek yogurt mixed with lemon juice, minced garlic, grated cucumber, mint and parsley) for a fabulous salad. For my boyfriend, I chop everything together and wrap it in a whole grain pita, drizzled with Tzatziki sauce.
I’ve also made this with shrimp instead of chicken and it is equally amazing. Great for company.
To make Paleo-friendly, serve as a salad and leave out the feta.
Give this one a try! You will love it!
1 lb chicken breasts, in 4 portions – you can substitute shrimp
Fresh ground black pepper to taste
1 tsp dried oregano
1 tsp crushed red pepper flakes, optional
2 Tb healthy oil/fat of your choice
1 red onion (or yellow onion), chopped fine – divide in half
1/4 cup sun dried tomatoes (about 6 olive oil packed), minced
1/2 cup Kalamata olives, pitted and halved
4 cloves garlic, minced
Juice from one lemon
1 cucumber, chopped
1 tomato, chopped
1 garlic clove, smashed, peel removed
1 Tb red wine vinegar
1 tsp olive oil
1/2 cup feta cheese, crumbled -leave out to make Paleo-friendly or dairy free
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Heat a large skillet over medium high heat. Season your chicken breasts with a pinch or two of salt, fresh ground black pepper, dried oregano and red pepper flakes if you’re using. Once the pan is hot add your oil/fat, swirl around the pan. Add your seasoned chicken breasts and let them get very brown before flipping them. Flip, let the other side brown. Add your 1/2 onion, sun dried tomatoes, olives and garlic. Stir these ingredients around the pan, let cook about 1 minute. Stir in the lemon juice and cover the pan. If your chicken breasts were very thin and are almost done cooking, you can turn the heat off and let the heat of the pan trapped finish cooking the chicken. If they were a bit thicker, turn the burner to low and let them cook through. While you make your salad allow the chicken breasts to rest and all of the juices from the other ingredients to develop, creating a delicious, light sauce and tender, juicy chicken.
To make the salad combine the remaining half of your onion with the cucumber, tomato, smashed garlic clove, red wine vinegar, olive oil, half of the feta cheese, half of the basil and parsley. Set aside.
When the chicken has rested, toss the chicken breasts with the sauce, ingredients in the pan and the remaining basil and parsley. Serve as you wish, on top of spinach, in a pita, over whole wheat couscous with the Greek salad. Enjoy!
Cheers, may your day be delicious!
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