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Sour Cream Chicken Quiche
Breakfast

Sour Cream Chicken Quiche

4.3

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill.
  2. 2 In a medium frying pan, heat olive oil on medium-high. Add onion and bell pepper. Cook 3 minutes, stirring frequently. Add flour and cook for 2 minutes, stirring frequently. Stir in chicken, salt, nutmeg, and black pepper. Spread this mixture over the bottom of the unbaked pie shell and top with Cheddar and Swiss cheese.
  3. 3 Combine eggs, milk, and sour cream, and mix until smooth. Pour over the chicken mixture.
  4. 4 Bake in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake, 30 to 35 minutes until inserted knife comes out clean.

By Katherine

Savory Pancakes with Spring Onion and Chicken
Breakfast

Savory Pancakes with Spring Onion and Chicken

4.3

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Mix spring onions, flour, sun-dried tomatoes, sugar, baking powder, baking soda, and salt together in a large bowl.
  2. 2 Beat buttermilk, milk, melted butter, and egg together in a separate bowl until smooth.
  3. 3 Heat a lightly oiled griddle over medium-high heat.
  4. 4 Pour buttermilk mixture over flour mixture; mix together with a wooden spoon or fork until batter is just blended.
  5. 5 Pour 1/2 cup of the batter onto the hot griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and top with some pepper Jack cheese and 1 slice of chicken. Cook until browned on the bottom, 2 to 3 minutes. Flip again and cook until chicken is warmed through, about 30 seconds. Repeat with remaining batter.

By newcook

Steamed Egg (Chawan Mushi)
Breakfast Japanese

Steamed Egg (Chawan Mushi)

4.5

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
  2. 2 Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

By ConnieL1M

Chicken Egg Foo Young
Breakfast Asian

Chicken Egg Foo Young

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Mix together eggs, cooked chicken, onion, broccoli, coconut aminos, garlic powder, salt, and pepper in a bowl.
  2. 2 Heat 1 tablespoon oil in a saute pan over medium-low heat. Add 1/3 of the egg mixture and cook for 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes. Repeat twice more to cook remaining 2 servings, adding remaining oil as needed.
  3. 3 Garnish servings with green onions.

By Nicole

Chicken Hash
Breakfast American

Chicken Hash

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
  2. 2 Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini is tender and Cheddar cheese is melted, 2 to 3 more minutes.

By jkohnen

Cobb Breakfast Casserole
Breakfast American

Cobb Breakfast Casserole

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  2. 2 Toss tomatoes and parsley in vinaigrette. Drain and set aside.
  3. 3 Beat eggs in a bowl; whisk in yogurt and milk. Pour egg mixture into prepared baking dish. Evenly distribute the tomatoes, bacon, chicken, avocados, and blue cheese on the egg mixture. Sprinkle with chives. Season with salt and pepper.
  4. 4 Bake 25 minutes in the preheated oven, until eggs are cooked through, puffy, and beginning to brown.

By Aliza Finley

Verde Chilaquiles with Eggs
Breakfast Mexican

Verde Chilaquiles with Eggs

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
  3. 3 Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
  4. 4 Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

By oceanman99507

Asian Breakfast Stir-Fry
Breakfast Asian

Asian Breakfast Stir-Fry

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  2. 2 Chop carrot, broccoli, and onion in a food processor.
  3. 3 Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
  4. 4 Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
  5. 5 Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

By Fellow Wanderlust, RN

Greek Cream Cheese-Stuffed Chicken
Dinner Greek

Greek Cream Cheese-Stuffed Chicken

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  3. 3 Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
  4. 4 Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By chikkin

Spinach-Stuffed Chicken Breasts
Dinner Greek

Spinach-Stuffed Chicken Breasts

4.5

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Mix together spinach, mayonnaise, feta cheese, and garlic in a large bowl until well blended. Set aside.
  4. 4 Carefully butterfly chicken breasts, making sure not to cut all the way through.
  5. 5 Spread spinach mixture onto chicken breasts.
  6. 6 Fold the chicken breasts to enclose filling. Wrap each with a piece of bacon; secure with a toothpick. Place in a shallow baking dish.
  7. 7 Bake, covered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of each breast should read at least 165 degrees F (74 degrees C).

By Laurie Wheeler

Greek-Style Garlic Chicken Breasts
Dinner Greek

Greek-Style Garlic Chicken Breasts

4.5

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Cut three slits in each chicken breast to allow marinade to penetrate. Place chicken into a large bowl.
  2. 2 Whisk oil, lemon juice, garlic, pepper, salt, and paprika together for about 30 seconds. Pour over chicken; use your hands to work marinade into chicken. Cover and refrigerate, 8 hours to overnight.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Cook chicken on the preheated grill until meat is no longer pink and juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Michael

Healthy Greek Chicken Panini
Lunch Greek

Healthy Greek Chicken Panini

3.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a panini maker.
  2. 2 Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray.
  3. 3 Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.

By Lacey Keath

Mediterranean Puff Pastry Chicken
Dinner Greek

Mediterranean Puff Pastry Chicken

4.6

Prep
255 min
Cook
35 min
Total
290 min

Instructions

  1. 1 Combine garlic and egg yolk in a small bowl using a fork. Place chicken breasts in a shallow glass dish; spread both sides with egg mixture. Cover dish with plastic wrap; refrigerate 4 hours to overnight (recommended).
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. 3 Place ½ puff pastry sheet on a lightly floured surface; place ½ cup spinach in center of pastry sheet. Remove 1 chicken breast from marinade, shake off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with ½ sun-dried tomatoes, sprinkle with ½ feta cheese, and top with ½ cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place wrapped chicken, seam-side down, on the prepared baking sheet. Repeat with remaining ½ puff pastry sheet, spinach, chicken breast, pesto, sun-dried tomatoes, and feta cheese.
  4. 4 Bake in the preheated oven until juices run clear, 35 to 40 minutes.

By Rose

Greek Yogurt Chicken
Dinner Greek

Greek Yogurt Chicken

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
  2. 2 Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
  3. 3 Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
  4. 4 Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

By Jules

Marinated Greek Chicken Kabobs
Greek

Marinated Greek Chicken Kabobs

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  4. 4 Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

By katplusgoll

Feta-Brined Chicken Breasts
Dinner Greek

Feta-Brined Chicken Breasts

4.7

Prep
20 min
Cook
25 min
Total
525 min

Instructions

  1. 1 Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
  2. 2 Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
  3. 3 Combine feta cheese, brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C).
  5. 5 Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
  6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Easy Sheet Pan Greek Chicken
Dinner Greek

Easy Sheet Pan Greek Chicken

4.3

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss chicken, potatoes, bell peppers, onion, oil, and garlic together in a large bowl until well combined. Transfer mixture to a large sheet pan and spread into a single layer. Squeeze lemon wedges over top, then place spent wedges onto the sheet pan. Sprinkle oregano over top, then season with salt and pepper. Add Kalamata olives.
  3. 3 Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of chicken breasts should read at least 165 degrees F (74 degrees C).

By fabeveryday

Instant Pot Greek Chicken
Dinner Greek

Instant Pot Greek Chicken

4.6

Prep
10 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function according to the manufacturer's instructions. Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
  2. 2 Season one side of chicken breasts with 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Place breasts into the pot, seasoned-side down. Cook until browned, about 2 minutes. Season top side breasts with remaining 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.
  3. 3 Arrange artichoke hearts and olives around chicken breasts in the pot, filling in any gaps on bottom and top of breasts; top with red onion. Pour dressing over chicken breasts.
  4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  6. 6 Remove chicken breasts from the pot. Whisk arrowroot starch into the liquid in the pot until combined. Return breasts to the pot. Allow sauce to thicken, about 3 minutes. Season with salt and black pepper; top with feta cheese.

By FestivelySouthern

Marinated Chicken Pita Sandwich
Lunch Greek

Marinated Chicken Pita Sandwich

4.3

Prep
10 min
Cook
10 min
Total
200 min

Instructions

  1. 1 Combine olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
  2. 2 Pour chicken and marinade into a frying pan over medium-high heat. Cook until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Stuff each half of pita pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

By DAVID SANDFORD

Cousin Cosmo's Greek Chicken
Dinner Greek

Cousin Cosmo's Greek Chicken

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
  2. 2 With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
  3. 3 In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

By Gail Oakley

Greek Chicken Skewers
Dinner Greek

Greek Chicken Skewers

4.6

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag.
  2. 2 Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet.
  5. 5 Roast in the preheated oven until golden brown, about 20 minutes.

By Alexis Rimes

Greek Stuffed Chicken Breasts
Dinner Greek

Greek Stuffed Chicken Breasts

4.8

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Zest lemon; remove pith with a sharp knife. Slice flesh horizontally; reserve lemon slices.
  2. 2 Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion; cook until translucent, 3 to 5 minutes. Add lemon zest and garlic; cook until fragrant, about 1 minute.
  3. 3 Add spinach to skillet; cook and stir until heated through, about 3 minutes. Transfer spinach-onion mixture to a bowl. Wipe skillet clean; set aside. Stir feta cheese and olives into spinach-onion mixture; season with salt and black pepper.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Lay 1 chicken breast flat onto your work surface. Cut a 2-inch slit, lengthwise, along edge of thick side of chicken breast using the tip of a sharp boning or paring knife to create a pocket, being careful not to cut through the bottom or opposite edge. Season pocket with salt and black pepper. Repeat with remaining chicken breast.
  6. 6 Stuff each pocket with ½ spinach-feta mixture; close slits with toothpicks. Dust chicken lightly with flour, salt, and black pepper.
  7. 7 Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Add chicken, rib sides facing up; cook until browned, 3 to 5 minutes. Flip chicken, rib-sides down; place lemon slices on top and cook until browned, 3 to 5 minutes more.
  8. 8 Bake in the preheated oven until an instant-read thermometer inserted into centers registers 165 degrees F (74 degrees C), about 35 minutes.

By Bibi

Chicken Souvlaki Salad
Dinner Greek

Chicken Souvlaki Salad

5.0

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a large glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
  2. 2 Mix together tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl until well combined. Refrigerate salad dressing until needed.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
  4. 4 Remove chicken from marinade and place on the preheated grill. Cook for 5 minutes. Flip chicken over and continue grilling until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Discard excess marinade.
  5. 5 Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.

By Bren

Greek Penne and Chicken
Dinner Greek

Greek Penne and Chicken

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  2. 2 Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  3. 3 Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  4. 4 Season with salt and ground black pepper. Serve warm.

By Jennifer

Chicken Souvlaki with Tzatziki Sauce
Dinner Greek

Chicken Souvlaki with Tzatziki Sauce

4.7

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.
  3. 3 Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.
  4. 4 Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  6. 6 Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side.
  7. 7 Serve with tzatziki sauce. Enjoy!

By Tanya Petkos Schroeder

Greek Chicken Couscous Bowl
Greek

Greek Chicken Couscous Bowl

4.8

Prep
35 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
  2. 2 While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
  3. 3 Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
  4. 4 Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

By Kim

Grilled Greek Chicken Breasts with Whipped Feta
Dinner Greek

Grilled Greek Chicken Breasts with Whipped Feta

4.9

Prep
15 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut chicken breasts in half lengthwise.
  3. 3 Whisk vinegar, salt, black pepper, thyme, oregano, rosemary, garlic powder, and cayenne pepper together in a large glass or ceramic bowl. Add chicken and toss to thoroughly and evenly coat. Add ¼ cup olive oil; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 to 12 hours (2 to 3 hours is ideal).
  4. 4 Place Greek yogurt in a separate bowl; crumble in feta cheese. Add 1 tablespoon mint, minced garlic, and lemon zest; whip with an electric mixer or whisk until light and fluffy. Taste; adjust seasonings. Cover the bowl with plastic wrap; refrigerate until needed.
  5. 5 Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate.
  6. 6 Cook chicken on the preheated grill over hot coals for about 4 minutes per side; continue flipping and grilling until chicken is no longer pink in centers and an instant-read thermometer inserted into centers reads at least 150 degrees F (65 degrees C). Off heat, rest for about 5 minutes.
  7. 7 Spread whipped feta onto a serving platter or plate; place chicken over top.
  8. 8 Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint.

By John Mitzewich

Greek Chicken Pasta
Dinner Greek

Greek Chicken Pasta

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  2. 2 Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  3. 3 Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

By Lorna

Greek Island Chicken Shish Kebabs
Lunch Greek

Greek Island Chicken Shish Kebabs

4.6

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Whisk olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
  2. 2 Meanwhile, soak wooden skewers in water for at least 30 minutes.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread chicken onto the skewers, alternating with bell peppers, onion, mushrooms, and tomatoes.
  5. 5 Cook skewers on preheated grill, turning frequently, until nicely browned on all sides, and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dolce Cuoco