Happy Friday!
I found a new chicken recipe that I simply had to share with you. You marinate chicken breasts in a lovely lemon and herby vinaigrette for 30 minutes and then you cook them in a skillet on the stove top. It’s mad easy and delicious. I think marinating is the key because it makes the chicken taste good (and not so chicken-y). (If you know, you know.)
The chicken is served with rice and a fresh tomato, cucumber, bell pepper salad, feta cheese, and Kalamata olive salad. I think that this is a great recipe to kick off Memorial Day weekend, the unofficial start of summer.
Greek Chicken and Rice Recipe
(Makes about 4 servings)
Ingredients for the Greek Chicken and Rice:
- 1 and 1/2 pounds chicken breasts
- Marinade/Dressing (see below)
- 1/2 tablespoon olive oil
- about 2 cups of tomatoes (I used cherry tomatoes, halved.)
- 2 cucumbers, chopped
- 1 bell pepper, chopped (I used a red bell pepper.)
- 1/2 cup chopped Kalamata olives
- 1/2 cup chopped feta cheese
- 4 servings of rice
Ingredients for the Marinade/Dressing:
- 1/2 cup olive oil
- 1/2 cup lemon juice (I highly recommend it be from a freshly squeezed lemon because it tastes better.)
- 2 tablespoons red wine vinegar or apple cider vinegar (I use apple cider vinegar.)
- 3 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions for the Marinade/Dressing:
- In a measuring glass, add the olive oil, lemon juice, vinegar, minced garlic, oregano, basil leaves, salt and pepper and whisk everything together.
Directions for the Greek Chicken and Rice:
- Place the chicken breasts and half of the marinade into a re-sealable zipper storage bag. Rub the marinade into the chicken and then let it marinate in the refrigerator for 30 minutes.
- (While the chicken is marinating.) In a large bowl, add the sliced tomatoes, chopped cucumbers, chopped bell pepper, chopped Kalamata olives, chopped feta cheese. Add the remaining half of the dressing, and mix everything together. Set these vegetable mix aside. (Alternatively, you can let everyone pour the amount of dressing they want on each of their servings instead of in this main bowl.)
- Cook the rice according to the directions on the box. Then set it aside.
- In a large skillet, over medium heat, heat the oil.
- Place the chicken breasts into the hot skillet and throw away the marinade that was in the re-sealable zipper storage bag! (Never use marinade that has touched raw food for anything else!)
- Cook the chicken breasts, flipping them during the process, until they have an internal temperature of 165 degrees F.
- Once the chicken is cooked, remove them to a plate and let them rest for a few minutes so that the juices stay in the chicken. Then chop up the chicken.
- To plate each serving add the following to each plate, rice, chopped chicken, and vegetable mix.
Adapted from: Clean Food Crush
