Lean Plate Club Chicken Family Dinner
From cliff 15 years ago
- 45 minutes to make
- Serves 4
Yes, it's chicken. What would a week of family meals be without it? But it smells fabulous as it cooks, and it might introduce your family to some new flavors. Serve this Greek Feta Chicken with roasted red potatoes and sauteed zucchini and onions (recipes included).
Ingredients
- For the Potatoes: shopping list
- 1 pound small redskin potatoes, washed shopping list
- 2 tablespoons olive oil shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- For the Chicken: shopping list
- 4 four-ounce boneless, skinless chicken breasts, pounded to uniform thickness shopping list
- 2 teaspoons dried oregano shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/8 teaspoon crushed red pepper flakes shopping list
- 1 tablespoon olive oil shopping list
- 1 small red bell pepper, stemmed, seeded and cut into thin strips shopping list
- 1 small green bell pepper, stemmed, seeded and cut into thin strips shopping list
- 2 teaspoons finely minced garlic shopping list
- 1 1/2 tablespoons freshly squeezed lemon juice shopping list
- 1 ounce crumbled feta cheese shopping list
- For the zucchini and Onions: shopping list
- 2 teaspoons olive oil shopping list
- 1/2 onion, halved and thinly sliced shopping list
- 2 large zucchini, ends trimmed shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- 1/2 teaspoon dried basil or oregano shopping list
How to make it
- For the potatoes: Preheat the oven to 400 degrees. Have ready a large rimmed baking sheet.
- Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes and parboil (do not cook through) for 5 minutes, then drain in a colander. Cut the potatoes in half and place in a large bowl. Drizzle the oil over and toss to coat lightly. Season with salt and pepper to taste. Place the seasoned potatoes cut side down on the baking sheet. Roast for 30 to 40 minutes. Serve hot.
- For the chicken: Sprinkle the chicken breasts with oregano, salt, pepper and crushed red pepper flakes.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat, until the oil shimmers. Add the chicken breasts, working in batches if necessary, and cook on each side for about 4 to 5 minutes, until the chicken is lightly browned. Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining oil. Add the bell peppers and cook for 3 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the lemon juice and cook for 1 minute. Return the chicken to the skillet. Top with feta cheese, cover and cook for 1 to 2 minutes or until the cheese has slightly melted.
- For the zucchini and onions: Heat the oil in a large skillet over medium heat. Add the onion and cook for 4 to 6 minutes, stirring constantly. (The onion will be not be completely softened.)
- While the onion is cooking, cut the zucchini into halves and then cut each half into 1/2-inch slices. Add to the skillet; season with salt and pepper to taste and the dried basil or oregano, stirring constantly. Cook for 3 minutes, stirring to combine the vegetables. Serve hot.
- From nutritionist and cookbook author Robyn Webb.
The Rating
Reviewed by 4 people-
it a meal
hungrybear
in Miner loved it
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Bet this would be so good!
goodeat
in Benton loved it
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WOW!! high 5!
cuzpat
in Sikeston loved it
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