GREEK ISLAND CHICKEN WITH MARINATED ARTICHOKES
A tasty chicken dish - with a flavoursome blend of herbs, spices, vegetables and honey - which is nonetheless still reasonably low both in calories and in fat. Adapted from Paige Morehouse's recipe which appears in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Because the recipe contains several vegetables, it really is a stand-alone dish. When I've made it, I've added a bit more garlic (personal preference). The original recipe had 2 cloves of garlic; and I've included more like 8 ounces of mushrooms (again, personal preference). The original recipe had 3 ounces of mushrooms. I've always used kalamata olives when making this dish.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
- Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
- Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
- Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
- Reduce the heat to low, cover and cook for 15 minutes.
- Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
- Sprinkle with the cheese and serve over rice with the lemon wedges.
GREEK ISLAND CHICKEN
This recipe is an internet find, though I've forgotten where. Its quick to put together, and served over rice, coucous or orzo makes an entire meal. I'm not sure how authentically Greek it is, but we like the flavor combinations: the sweetness of the cinnamon and the honey balanced by the acidity of the wine and lemon. Make sure to use a drinkable wine for best results.
Provided by FlemishMinx
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
- Remove from skillet, and set aside.
- Add onion and red pepper to skillet and saute for one minute.
- Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
- Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
- Mix well.
- Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
- Lay the lemon slices on top of the other vegetables around the skillet.
- Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
- Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
- If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
- Spoon sauce and vegetables over chicken, garnish with parsley and serve.
GREEK ISLAND SALAD WITH CHICKEN & AVOCADO
Jill Dupleix's colourful and summery avocado salad is perfect for a casual buffet
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 50m
Number Of Ingredients 13
Steps:
- Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them. Cut the tomatoes into wedges. Finely slice the spring onions (using both white and green parts). Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice. Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.
- Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don't break up). Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing. Squeeze extra lemon juice on top, and serve with pitta bread if you wish.
Nutrition Facts : Calories 521 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2.05 milligram of sodium
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
GREEK ISLAND CHICKEN (D) RECIPE
Provided by Deeee
Number Of Ingredients 16
Steps:
- Warm oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side, or until browned. Remove to a plate. Reduce heat to medium and add onion and garlic to the same skillet. Cook 5 minutes or until onion is tender. Stir in mushrooms. Cook 10 minutes, or until mushrooms render their juices. Add wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon, and chicken. Reduce heat to low, cover, and cook 15 minutes. Uncover and cook 5 minutes or until sauce thickens slightly and a thermometer inserted in thickest portion registers 160F and juices run clear. Sprinkle with cheese. Serve with lemon for squeezing. WW 8pts
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