Greek

Greek-Style Chicken and Roasted Potatoes, Low Calorie and Bursting with Flavor

source: www.skinnykitchen.com
report

Yield: Makes 5 servings

 

Ingredients

For Roasted Potatoes:
1 pound (1 mesh bag) teeny tiny potatoes (whole) or red potatoes cut in fours, see shopping tip
¾ tablespoon olive oil
Salt and fresh ground pepper

Marinate Chicken:
1½ pounds chicken breast tenders, boneless, skinless
2 fresh lemons
Salt and fresh ground pepper

Greek Salad Salsa:
2 cups grape or sugar plum tomatoes
1½ cup cucumber, peeled and chopped
1 orange or yellow bell pepper, trimmed and chopped
½ cup scallions, chopped, use white and green part
⅓ cup Ken’s Lite Caesar Dressing or Cardini’s Light Caesar Vinaigrette, see shopping tip
2 tablespoon lemon juice
¼ teaspoon dried oregano

For Topping:
⅓ cup fat-free feta cheese, see shopping tip
8 Kalamata olives, sliced

 

Directions

1. Preheat oven to 450 degrees.

2. To roast the potatoes-Place potatoes on a baking sheet. Drizzle olive oil all over potatoes and toss to coat. Sprinkle with a little salt and pepper. Bake in oven for about 25-30 minutes until soft and browned. Remove from oven, cover with foil to keep warm and set aside.

3. While potatoes are roasting, place chicken tenders in a bowl. Squeeze the juice of 2 lemons all over the chicken. Sprinkle with a little salt and pepper. Place in the refrigerator to marinate for 15 minutes and up to 2 hours.

4. To make the Greek salad salsa-Place all salsa ingredients in a bowl and toss with dressing, lemon juice and oregano. Refrigerate until ready to serve.

5. To cook chicken: In a large nonstick pan, heat 1 teaspoon oil. Add chicken and cook about 3 minutes on each side over medium-high heat until completely cook through.

6. To serve: Add the chicken to a large serving plate. Place the roasted potatoes all around. Top with Greek salad salsa. Sprinkle all over the top with feta cheese and olives.

7. If you don’t plan to serve this dish all at once, only toss in dressing the portion you’ll use and store the leftovers separately in the refrigerator. Toss the remaining Greek salsa when ready to serve the next day. Left-overs are yummy to pack for lunch!


Click here to see the full recipe from www.skinnykitchen.com! >>



More in Popular Recipes