Greek Chicken

Greek Chicken

There are so many recipes for Greek chicken, so this is just one variation. It's quick to prepare, low in fat and carbs and high in taste.

6 Boneless chicken breasts trimmed and pounded thin (I prefer to use tenders)
1/2 C Extra Virgin Olive Oil
1/3 C lemon juice
8 tsps chopped fresh oregano
2 cloves of pressed garlic
30 or so Kalamata olives (pitted and sliced into slivers)
16 grape tomatoes halved
1/2 C crumbled Feta Cheese

Place chicken in a glass dish to marinate. Whisk the oil, lemon juice, 6 tsp of the oregano and garlic, then pour over chicken. Turn the chicken to coat. Cover and refrigerate for at least 3 hours. Turn occasionally.

Heat a skillet to med-high, add chicken and saute' until cooked through. Combine olives, feta and tomatoes with remaining oregano and set aside. When chicken is finished, transfer to a platter. Pour marinade into the pan and bring to a boil. Spoon tomato mixture over the chicken and then pour marinade over everything.

*Make sure you boil the marinade. Never marinate meat/poutry and use the marinade without heating high enough to kill any possible bacteria!

This dish is excellent with sauteed spinach or baby greens salad. If you're not on a low carb diet....have some good bread on hand to dip!

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That sounds like a good deal to me!

It is so SO easy to make. You can grill the chicken instead of sauteing.