Greek Salsa Chicken
2 ounces reduced-fat Feta cheese
1 cup grape tomatoes, halved
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
2 teaspoons olive oil
1 tablespoon fresh oregano, chopped
1. In a medium bowl, combine all salsa ingredients. Cover and chill in refrigerator.
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 teaspoon olive oil
1 lemon, cut into wedges
1. Preheat oven to 450 degrees F.
2. Heat 1 teaspoon olive oil in oven-safe skillet over medium-high heat. Season chicken with salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
3. Squeeze lemon wedges over chicken and tuck wedges around the chicken breasts. Roast until done, about 25 minutes.
Serve salsa over chicken. Served with roasted potatoes (which wasn’t a great side dish. I’d go with a Greek salad or orzo pasta next time.)
Results: I have been craving Greek food lately, so this recipe looked like a good way to get a fix. I did health up the original recipe a bit (used less olive oil and reduced-fat Feta instead) so check out the original recipe for a little more flavor. This was really delicious and so pretty! A great, colorful meal during the dreary weather we’ve been having lately. The cold leftovers were even better! It was also really simple to make, since most of the cooking is in the oven.
I found this recipe on Sweet Pea’s Kitchen.