Greek-Style Chicken and Roasted Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 lemon yields Lemon Juice 1.50 cup, pared, chopped Cucumber (peeled) 0.50 cup, chopped Scallions, raw 453 Red Potato 1 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers) 8 oz Tomato, grape (3oz = appro 12 tomatoes) 1.25 oz fat-free feta cheese 0.12 tsp salt .75 tbsp Olive Oil 24 oz chicken breasts- bone/skinless fosterfarms w/sat fat 1 serving kalamata olives w/satfat- 5 olives 5 tbsp Girards light caesar w/sat fat-2T
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 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 fridge 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 on both sides about 3 minutes on medium-high heat.
6. To serve- On a large serving plate add the chicken. Place the roasted potatoes all around. Top with Greek salad salsa. Sprinkle all over the top with feta cheese and olives.
Serving Size: makes 5 servings
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 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 fridge 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 on both sides about 3 minutes on medium-high heat.
6. To serve- On a large serving plate add the chicken. Place the roasted potatoes all around. Top with Greek salad salsa. Sprinkle all over the top with feta cheese and olives.
Serving Size: makes 5 servings
Nutritional Info Amount Per Serving
- Calories: 319.2
- Total Fat: 8.5 g
- Cholesterol: 71.0 mg
- Sodium: 413.6 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 2.5 g
- Protein: 36.1 g