EASY ONE PAN GREEK CHICKEN WITH OLIVES
One skillet and 30 minutes is all you need to make this Greek chicken dinner packed with delicious Mediterranean flavors.
Provided by Monica | Nourish + Fete
Categories Main
Time 30m
Number Of Ingredients 11
Steps:
- Sprinkle both sides of chicken thighs evenly with the oregano, garlic powder, salt and pepper to taste.
- Warm oil in a large skillet, preferably one with a lid, set over medium heat. When the oil is hot, place chicken in the skillet. Cook for 3-4 minutes, then flip and cook for 3 minutes more, just until the pieces are browned on each side.
- Add chicken broth and lemon juice to the skillet, then spoon the olives, tomatoes, and artichoke hearts around the pieces of chicken. Bring mixture to a boil, then reduce heat to medium-low and simmer, covered, for about 10 minutes, until the chicken reaches an internal temperature of 165 degrees Serve with fresh parsley and additional lemon wedges. Enjoy!
Nutrition Facts : Calories 413 kcal, Carbohydrate 6 g, Protein 20 g, Fat 34 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 703 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
ONE PAN GREEK CHICKEN WITH FETA AND OLIVES
One pan Greek chicken in a rich tomato sauce packed with onion and capsicums. Baked in the oven and then topped with crumbled feta, briny olives and fresh oregano. This Greek chicken dish is perfect for feeding your family. Add some buttered couscous, maybe a green salad and some bread and you have a Greek feast!!!!
Provided by Claire | Sprinkle and Sprouts
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 180°C/fan forced 160°C/Gas mark 6.
- Roughly chop the onion and capsicums.
- In a large shallow casserole dish (make sure it is hob and oven proof) heat the olive oil over a medium heat and add the onion and capsicum.
- Cook for 5 minutes until softened and starting to colour.
- Slice the garlic and add to the onion mixture.
- Stir in the Greek seasoning, add the can of tomatoes to the pan and then wash the can out with about 1/3 can of water.
- Stir to combine, and cook over a low heat until everything is simmering.
- Meanwhile lay the chicken thighs on a plate, drizzle over the olive oil and then rub in the remaining Greek seasoning.
- Once the tomatoes are simmering, add the chicken thighs in a single layer.
- Place a lid (or tinfoil) on your dish and cooking in the oven 30 minutes.
- Remove the lid and cook uncovered for an additional 10 minutes.
- Serve garnished with chopped oregano, olives and crumbled feta cheese.
Nutrition Facts : Calories 502 kcal, Carbohydrate 17 g, Protein 50 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 236 mg, Sodium 615 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
GREEK-STYLE ROAST CHICKEN
This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
- Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.
Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.5 milligram of sodium
CHICKEN WITH OLIVES AND FETA CHEESE
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
- Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
- Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA
For this recipe the skin must be on the chicken in order to stuff with garlic underneath it. You can really use as much garlic slices as you desire or as much as you can stuff under the skin!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350°F.
- Grease a 13 x 9-inch baking dish.
- Slice each clove of garlic into three slices.
- Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
- Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
- Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
- Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
- Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
- Bake for about 40 minutes or until the chicken is done.
- Remove from oven and sprinkle with feta cheese.
GREEK CHICKEN
I came up with this recipe last year-it was one of those-hmmm, here's what we got now let's make something. It's very good and the whole family likes it. You can sub broccoli for the spinach if you like.
Provided by Diana Adcock
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
- You want it only half way cooked.
- Add tomatoes with juice-spinach and mushrooms.
- Simmer for 5 minutes.
- Add onions, garlic and oregano and simmer for 3 minutes.
- Check to see if chicken is cooked through.
- If done add wine and olives and heat through.
- Add half of the feta and remove from heat-toss.
- Offer remaining feta at the table.
Nutrition Facts : Calories 213, Fat 3.7, SaturatedFat 0.8, Cholesterol 68.4, Sodium 119.8, Carbohydrate 10.1, Fiber 3.2, Sugar 4.2, Protein 32.2
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