Greek Chicken and Salad

My quest for delicious low carb dinners led me to the Mediterranean … in theory only … I wish I could take a trip to Greece … but for the time being only my tastebuds can venture there. Greek chicken and it’s accompanying salad are so flavorful they basically scream summer!

As soon as the days get longer I crave lighter meals … however I never want to sacrifice flavor … this meal really hits the spot.

• Begin by making the marinade for the chicken. Whisk together 4 cloves of minced garlic, juice of one lemon, 2 tbsps red wine vinegar, 2 tbsps olive oil, 2 tsps dried oregano and 1/2 tbsp dijon mustard.

• Put chicken into a ziplock bag, pour the marinade over and set in the fridge for minimum of one hour.

• While the chicken is marinating prep the salad. The salad is an Ina Garten … aka Barefoot Contessa … aka Queen … recipe. That woman is a cooking goddess and she never disappoints.

• Chop the bell peppers, cucumber (seeded), cherry tomatoes, olives, and red pepper.

• Mix all the veggies. Then gently fold in the feta (cut into chunks) and olives.

• Next make the marinade. Whisk together 2 cloves garlic, 1 tsp oregano, 1/2 tsp dijon mustard, 1/4 cup red wine vinegar, 1/2 tsp pepper and 1/2 cup olive oil.

• Add the marinade to the salad and let sit for at least half an hour. I prefer to serve the salad at room temperature as Ina suggests.

• Once the chicken is finished marinating pop it into a 350 degree oven for 30 minutes or until fully cooked.

• Finally serve yourself up a piece of chicken and heaping pile of salad and enjoy! Feel free to garnish with hummus or tzatziki sauce!

Greek Chicken and Salad

May 17, 2019

by admin

Category Uncategorized

Ingredients

• For the chicken
• 1 lb chicken breasts or thighs
• 4 cloves minced garlic
• Juice of one lemon
• 2 tsps red wine vinegar
• 2 tbsps olive oil
• 2 tsps dried oregano
• 1/2 tbsp dijon mustard
• For the salad
• 1 cucumber
• 1 red bell pepper
• 1 green bell pepper
• 1 pint cherry tomatoes
• 1/2 red onion
• 4-6 oz feta cheese ... I love cheese and always add extra
• 1/2 cup calamata olives
• 2 cloves minced garlic
• 1 tsp oregano
• 1/2 tsp dijon mustard
• 1/4 cup red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup olive oil

Instructions

1. For the chicken
2. Whisk together marinade ingredients (4 cloves minced garlic, juice of one lemon, 2 tsp red wine vinegar, 2 tbsp olive oil and 2 tsp dried oregano).
3. Put chicken into a ziplock bag, pour over marinade and let sit in the fridge for at least one hour.
4. Bake chicken at 350 degrees for a half hour or until fully cooked.
5. For the salad
6. Chop veggies and add to a mixing bowl. Make sure to seed the cucumber.
7. Whisk together marinade (2 cloves minced garlic, 1 tsp oregano, 1/2 tsp dijon mustard, 1/4 cup red wine vinegar, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 cup olive oil).
8. Cut the feta into chunks.
9. Add cheese and olives to veggies and mix.
10. Add marinade to salad and let sit for at least a half hour.
11. Serve alongside greek chick and enjoy!

Tags

barefoot contessa,

clean eating,

diet,

dinner,

feta,

greek,

greek chicken,

healthy,

ina garten,

keto,

Low carb