Feta Chicken With Zucchini Food

GREEK CHICKEN AND VEGETABLE SKILLET WITH OLIVES AND FETA

Steps:

• In a medium sized bowl add the seasoning for the Greek chicken and stir together until combined.
• Add in the cut up chicken and toss together until the chicken is completely coated in the mixture. Set aside.
• Cut up all of the vegetables then heat a 12 inch skillet over medium high heat.
• Spray the skillet with cooking oil, then add in the chicken. Cook the chicken for 4-6 minutes or until it's cooked through. Remove from the skillet onto a plate.
• Spray the skillet with more cooking oil then add in the onion and red bell pepper. Sauté for 2-3 minutes then add in the zucchini and tomatoes and cook another 2-3 minutes.
• Add the chicken back into the skillet along with the chopped artichoke hearts and kalamata olives. Stir everything until combined and warmed through.
• Squeeze the juice of half a lemon over the top and add in the feta cheese. Taste for seasoning then serve immediately.

CHICKEN WITH FETA CHEESE

Steps:

• In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
• Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
• To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.

CHICKEN-ZUCCHINI MEATBALLS WITH FETA

Steps:

• Heat the oven to 425 degrees. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.
• Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.
• Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.
• Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.
• Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.
• Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.
• Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
• Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.

ROTINI WITH CHICKEN, ZUCCHINI, AND FETA

Steps:

• Cook the rotini according to package directions.
• Heat olive oil in a large skillet over medium heat, add chicken. Cook and stir abou 5-7 minutes, or until chicken is golden brown.
• Remove chicken and add garlic, zucchini and red bell pepper to the pan. cook and stir until pepper is tender.
• Add tomatoes, water, and dill. Bring to a boil then reduce heat and simmer 5 minutes.
• Remove from heat.
• Stir in sour cream and feta. Add chicken and pasta, mix well.
• Serve immediatly.

ROASTED CHICKEN THIGHS WITH ZUCCHINI AND FETA

Steps:

• Preheat the oven to 425 degrees. In a baking pan, toss together all of the ingredients except the feta cheese. Bake for 20 minutes.
• Raise the temperature to 475 degrees. Sprinkle the feta over the top of the chicken and zucchini and continue to bake until the chicken is cooked through and lightly golden, about 10 minutes longer. Let stand for 5 minutes before serving.