Greek Chicken With Sauted Baby Spinach Sprinkled With Feta Cheese Recipes
QUICK GREEK SPINACH AND CHICKEN ORZO
This is adapted from a recipe I found in a cooking magazine I get. This is great for brown-bagging because it tastes good at any temperature, and it's really quick to make. If you are salt sensitive, omit the bouillion cubes and olive brine (not essential, but I like the flavor they add).
Provided by Muffin Goddess
Categories One Dish Meal
Time 30m
Yield 1 1/4 cups/serving, 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot (needs to be quite large because you will need to have room to mix once you add the bulky spinach) of water to boil with the bouillon cubes. Add orzo and cook according to directions on box (approximately 10 minutes). Drain and return to pot.
- Stir in all other ingredients and cook over medium heat for about 2 to 3 more minutes to heat everything through.
- NOTE: If you want to use only the white meat chicken in this dish (which is what I have to do for my family) and your chickens are small, you may want to purchase two rotisserie chickens to guarantee that you'll have enough meat. Reserve the dark meat for another use. Serve warm, at room temp, or cold.
GREEK CHICKEN AND SPINACH
This was a quick "throw together" meal one night recently, and it worked out great. Sorry, no exact proportions on a lot of things. It's very much an "eyeball" recipe. Use as much or as little of the ingredients as you like.
Provided by kitchengrrl
Categories Chicken Breast
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Pound the chicken breasts with a mallet til they're flattened and uniform thickness.
- Marinate for about 1/2 hour in a mixture of oregano, garlic powder, red pepper flakes, salt, pepper, the zest from 2 lemons and the juice from one, and a little rice vinegar.
- Grill 2-3 minutes on each side till cooked through.
- While marinating, mince a couple of cloves of garlic.
- Saute until fragrant in a little olive oil.
- Add a bag of fresh spinach and wilt over med-high heat.
- When bright green and not quite finished, add a handful of chopped parsely, some dill (to taste, I don't like much dill), and the juice of half a lemon.
- Stir together.
- Remove from heat, crumble some feta cheese on top and and cover for a few minutes to let the cheese heat up and soften.
- Serve with sparkling water and some fresh crusty bread.
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