Greekchickensoupwithfetacheese Recipes

GREEK CHICKEN DISH

Greek Chicken Dish image

The lively Mediterranean flavors of tangy feta cheese and briny black olives transform this simple chicken and pasta bake into a company-worthy dish.

Provided by Susan

Categories Greek Recipes

Time 2h25m

Yield 17

Number Of Ingredients 6

Ingredients

3 (10 ounce) bags fresh spinach, chopped
8 (6 ounce) skinless, boneless chicken breasts, cut into chunks
2 (8 ounce) cans sliced black olives, rinsed and drained
4 cups crumbled feta cheese
2 cups Italian-style salad dressing
2 (16 ounce) packages penne pasta

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a deep baking dish.
Spread spinach into the bottom of the prepared baking dish. Arrange chicken breasts atop the spinach in a single layer; top with sliced olives. Sprinkle feta cheese over the chicken and olives. Drizzle dressing over everything. Cover dish with aluminum foil.
Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and return penne pasta to the pot.
Stir baked chicken mixture with the drained penne pasta.

Nutrition Facts : Calories 493.3 calories, Carbohydrate 46.2 g, Cholesterol 77.1 mg, Fat 21.5 g, Fiber 3.7 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 1165.5 mg, Sugar 5.7 g

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

GREEK CHICKEN WITH TOMATO-FETA CHEESE SAUCE

Greek Chicken With Tomato-Feta Cheese Sauce image

You have to be a lover of feta cheese for this dish, this is a really easy chicken dish with lots of flavor. Leave the skin on the chicken for extra flavor on for this, and serve this over cooked noodles. This recipe can be doubled if desired. Serve this with my Greek salad #66596.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 -4 tablespoons oil (more if needed)
1 small onion, finely chopped (or use 3 shallots, chopped)
1 tablespoon fresh minced garlic (optional)
2 -4 teaspoons dried oregano
1 teaspoon dried basil
1 -2 teaspoon dried red pepper flakes (optional or to taste)
4 chicken thighs (with leg attached, or use chicken breasts with skin on)
salt and pepper
2 cups canned crushed tomatoes (can use a bit more than 2 cups)
1/2 cup dry white wine (if using chicken broth use 1 cup) or 1/2 cup chicken broth (if using chicken broth use 1 cup)
1 cup feta cheese
1/2 cup kalamata olive (or to taste)

Steps:

Heat oil in a heavy large skillet over medium-high heat (I use my electric skillet for this).
Add in onions or shallots, garlic (if using) red pepper flakes (if using) oregano and basil; saute for about 5 minutes.
Season the chicken with salt and pepper, then add in the chicken, skin side down to the skillet; brown to 5 minutes.
Turn the chicken over with tongs and add in the crushed tomatoes and wine (or broth if using) bring to a simmer; cover the skillet.
Reduce heat to medium-low and simmer until the chicken is cooked through (about 25 minutes).
Transfer the chicken to a plate.
Boil the sauce over high heat for about 5 minutes to thicken.
Mix in cheese and olives and simmer until heated through (about 5-6 minutes).
Serve with hot cooked noodles.

GREEK FETA CHICKEN

Greek Feta Chicken image

Feta cheese takes this chicken and potatoes dinner over the top with a bit of tangy saltiness. Serve with a side salad tossed with pepperoncinis, black olives and reduced-fat balsamic vinaigrette. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

7 medium red potatoes, cut into 1-inch cubes
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 cup reduced-fat sun-dried tomato salad dressing
2 teaspoons Greek seasoning
1 teaspoon dried basil
1/2 cup crumbled reduced-fat feta cheese

Steps:

In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender.

Nutrition Facts : Calories 316 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 767mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

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