Friday, July 18, 2014

*Greek Chicken & Veggie Bake*

After making this recipe, I am even more unsure of why I have never prepared a Greek recipe.  Jay O. & I both love Greek food, and this will definitely be a repeat dinner in the near future!  I would choose this over my favorite Greek salads in town any day. 

I made plenty for us to have for dinner tonight, and lunch tomorrow.  If you're cooking for 2, you can always half the recipe.

When I glance at this recipe, it looks like it entails a lot of work.  However, it is easy to prepare & doesn't put a big dent in the pocketbook because a few of the ingredients you probably already have on hand!

1 lemon
2 Tbsp. Olive Oil
1 Red Onion, cut into thick slices
Olives (however many you would like - I did ~10 olives - 1/2 green & 1/2 kalamata olives which I got at the olive bar at Kroger) - even if you aren't an olive fan I suggest it for the flavor, and you don't necessarily have to eat the olives.
4-5 chicken breasts
Salt & Pepper
~3 Tbsp. Balsamic Vinegar
4 cloves garlic, minced
~1 cup hummus (I used the Sabra store bought brand)
1 pint cherry or grape tomatoes, halved
Feta, crumbled (optional if you use dressing listed below)

Additional things I used: NAAN bread, fresh spinach, feta & dill Greek yogurt dressing which you can find in the refrigerated area in your produce section. (if you use the feta & dill dressing,  the crumbled feta isn't really necessary)


-Preheat oven to 450
-Zest lemon.  Place zest in a large bowl, add olive oil & minced garlic.  Add in the red onion slices and olives, toss to coat.  Place onions and olives in the bottom of the baking dish (spray with nonstick cooking spray if it's not non-stick).
-Cut the chicken breasts into tenders.  Season the tenders with salt, pepper, and oregano (generously).  Place them on top of the onions & olives.
-Spread hummus evenly over the top of the chicken breasts. 
-Squeeze juice of zested lemon over the hummus.
-Sprinkle paprika over the top.
-Bake uncovered for 15 minutes.  Add the tomatoes to the perimeter of the pan, then drizzle the balsamic vinegar over the top of the tomatoes.  Return to the oven for another 15-20 minutes, or until chicken is cooked through.

We chose to tear pita bread & place on the bottom of our plate, top with fresh spinach leaves, the chicken & veggies, & drizzle the feta & dill dressing over the top (sprinkle feta also if you would like)!  I also sliced cucumbers & dipped them into the feta & dill dressing.  YUM!
It would also be good with the chicken & veggies on their own, with a spinach salad & brown rice.

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