GREEK CHICKEN BAKE
As soon as the weather turns cold, I know it's time to pull out this go-to recipe. I assemble it in the morning, then put it in the oven before dinner. -Kelly Maxwell, Plainfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic, thyme, rosemary and 1/2 teaspoon pepper; cook 1 minute longer. Remove from pan., In same pan, heat remaining oil over medium heat. Add potatoes; cook and stir until potatoes are lightly browned. Return onion mixture to pan; stir in tomatoes, green beans and olives. Cook 1 minute longer., Transfer to a greased 13x9-in. baking dish. Sprinkle chicken with salt and remaining pepper; place over top of potato mixture. Bake, covered, 40 minutes. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 170°-175°. Sprinkle with feta and parsley. If desired, serve with orzo. To Make Ahead: Can be made a few hours in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 352 calories, Fat 16g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 312mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
CHICKEN WITH GREEK-STYLE VEGETABLES
Grilled chicken with vegetables, topped with Greek salad dressing. The chicken cooks well in grill pans or panini makers, because it is cut into pita-sized pieces.
Provided by teenxxchef
Categories World Cuisine Recipes European Greek
Time 44m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.
- Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.
- Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.
- Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.
- Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 41.9 g, Cholesterol 64.6 mg, Fat 39.9 g, Fiber 5 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 385.8 mg, Sugar 7.6 g
GREEK INSPIRED CHICKEN & VEGETABLE BAKE
Excellent for using up leftover roast or rotisserie chicken, with enough vegetables that it's great for you and tastes fantastic too. Invented on-the-fly one night after a roast chicken, but I think it would still taste great just made with pre-cooked chicken breast. Suitable for low-carbohydrate diets (Atkins).
Provided by KiwiWorkingMum
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel the sweet potato and pumpkin and slice into 1/4 inch thick slices. Cook (boil or roast) until just soft. Drain, chop roughly and set aside.
- Quickly cook the spinach down until just wilted. Set aside.
- Toast the pine nuts under a grill (broiler) or in a frypan until brown all over, being careful not to burn. Set aside.
- Slice the feta cheese, and grate the mild cheese.
- Take the chicken meat off the carcase and break into bite size pieces.
- Set oven to 180°C.
- In a frypan, saute the onions (diced) in the chicken stock. As the onions approach being cooked (translucent) add the chicken, mustard, garlic, salt & pepper and heat through, then slowly add the cream, stirring frequently until the cream is at a light boil. Simmer, still stirring, for approx 5 minutes.
- Add the pinenuts and the mild cheese and stir through.
- In a lasagne or deep casserole dish, layer in thirds in the following order - spinach, pumpkin mix, chicken mix, feta slices, then repeat until the three layers have been achieved.
- Bake for 15 minutes.
Nutrition Facts : Calories 1394.5, Fat 118.2, SaturatedFat 65.8, Cholesterol 483.2, Sodium 769.2, Carbohydrate 37, Fiber 4.8, Sugar 7.5, Protein 51.9
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