Tuesday, September 28, 2010

Greek-Style Chicken With Feta

This is a very quick and healthful weeknight meal; it is based on Chicken Souvlaki. The main change is the addition of halved grape tomatoes, compliments of last week’s market basket. Instead of serving the chicken mixture in pitas or with pita chips, I spooned it on top of brown basmati rice. A sprinkling of salty feta and a spoonful of Tzaziki Sauce are the perfect finishing touches. Enjoy!

Greek-Style Chicken With Feta
Olive oil
1 onion, cut in half and thinly sliced
2 small green bell peppers, cut into thin strips
1 to 2 garlic cloves, minced
1 lb. chicken breasts, cut into cubes
Greek seasoning
Zest and juice from 2 lemons
1 cup grape tomatoes, cut in half
Salt and pepper
Freshly crumbled feta
Hot cooked brown basmati rice

1. Sauté onions and bell peppers in hot oil for 10 minutes or until vegetables are tender. Add in garlic, and cook 1 minute. Toss chicken with Greek seasoning, and add to pan with vegetables. Stir in lemon zest and juice, and cook for 10 minutes or until chicken is done. Stir in tomatoes and salt and pepper to taste; cook 10 more minutes or until tomatoes begin to soften. Sprinkle with feta and serve over hot cooked rice.

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