Greek Style Skillet Chicken Recipes

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GREEK CHICKEN & RICE



Greek Chicken & Rice image

A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. -Savannah Lay, Baker City, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoons olive oil
1 jar (12 ounces) marinated quartered artichoke hearts, drained and chopped
1 jar (12 ounces) roasted sweet red peppers, drained and chopped
1/3 cup oil-packed sun-dried tomatoes, chopped
1/3 cup Greek olives, sliced
1 package (8.8 ounces) ready-to-serve brown rice
1 tablespoon minced fresh parsley

Steps:

  • Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

Nutrition Facts : Calories 436 calories, Fat 21g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 26g protein.

GREEK CHICKEN



Greek Chicken image

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Provided by Karen

Categories     World Cuisine Recipes     European     Greek

Time 8h45m

Yield 8

Number Of Ingredients 7

½ cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

Steps:

  • In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
  • Preheat grill for high heat.
  • Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg

GREEK-STYLE SKILLET CHICKEN



Greek-Style Skillet Chicken image

There's no need to go out, you can make great Greek-style chicken at home. This Greek-Style Chicken Skillet brings great Greek flavor right to your table.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil, divided
4 small boneless skinless chicken breasts (1 lb.)
1 small zucchini, sliced
1 small onion, sliced, separated into rings
1/2 cup chopped red peppers
2 cloves garlic, minced
1-1/4 cups fat-free reduced-sodium chicken broth
1 Tbsp. fresh lemon juice
1 cup couscous, uncooked
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/2 cup halved grape tomatoes

Steps:

  • Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side until done (165°F). Remove chicken from skillet; cover to keep warm.
  • Heat remaining dressing in same skillet. Add zucchini, onions, peppers and garlic; cook 3 min., stirring frequently. Stir in broth and lemon juice; bring to boil, stirring frequently.
  • Add couscous; stir. Top with chicken. Remove from heat. Cover; let stand 5 min.
  • Move chicken to one side of skillet; fluff couscous mixture with fork. Serve couscous mixture topped with chicken; sprinkle with cheese and tomatoes.

Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g

GREEK-STYLE CHICKEN SKILLET



Greek-Style Chicken Skillet image

Make and share this Greek-Style Chicken Skillet recipe from Food.com.

Provided by Annacia

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves (about 1-1/4 pounds total)
salt & fresh ground pepper
1 tablespoon olive oil or 1 tablespoon cooking oil
1 1/2 cups sliced zucchini (1 medium)
3/4 cup chopped green sweet pepper (1 medium)
1 medium onion, sliced and separated into rings
2 garlic cloves, minced
1/8 teaspoon ground black pepper
1/4 cup water
1 (10 3/4 ounce) can tomato sauce
2 tablespoons tomato paste
2 1/2 cups couscous (hot cooked * )
1/2 cup crumbled feta cheese (2 ounces)
lemon wedge

Steps:

  • Sprinkle chicken with salt and black pepper. In a 12-inch skillet cook chicken in hot oil over medium heat for 12 to 15 minutes or until internal temperature of chicken registers 170F on an instant-read thermometer, turning once. Remove chicken from skillet; keep warm.
  • Add zucchini, sweet pepper, onion, garlic, and the 1/8 teaspoon black pepper to skillet. Add the water; reduce heat. Cover and cook for 5 minutes, stirring once or twice. Stir in tomato sauce and paste. Bring to boiling; reduce heat. Cover and simmer for 5 minutes more, stirring once.
  • To serve, divide couscous among dinner plates. Place chicken on couscous. Spoon vegetable mixture over chicken and couscous. Sprinkle with feta cheese and serve with lemon wedges. Makes 4 servings.
  • *Note: For 2 1/2 cups cooked couscous, in a 1-quart saucepan bring 1 1/4 cup water and a dash of salt to boiling. Stir in 1 cup quick-cooking couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork before serving.

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