As promised… the greek salad recipe that accompanied last week’s amazing greek chicken. This recipe is easy, healthy and incredibly fresh! My roommate Lin and I ate the salad on a bed of lettuce to make it more salad-esque. The choice is up to you!
Original recipe: myrecipes.com
- 2 cucumbers, cut into 1/2-inch cubes
- 2 large tomatoes, cored and cut into 1/2-inch cubes
- 1 medium red onion, chopped, then rinsed and drained
- 1 1/3 cups coarsely chopped parsley
- 1 1/3 cups drained pitted kalamata olives
- 1/2 cup extra-virgin olive oil
- 1/2 cup lemon juice
- 1 1/2 teaspoons dried oregano
- 1 pound feta cheese
- Salt and fresh-ground pepper, to taste
- In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.
- In a small bowl, mix olive oil, lemon juice, and oregano.
- Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.
Notes: You can prepare through step 2 up to 4 hours ahead; cover and chill vegetables and dressing separately. Just before serving, pour cucumber mixture into a colander to drain off any liquid, then return to bowl and mix with feta cheese and dressing.
Last night I was completely and randomly in the mood for this Lemon-Feta Chicken recipe. I mean the feta was screaming my name as I drooled just thinking about it. Unfortunately since it was already six o’clock and I didn’t have two hours to spare while the chicken breasts marinated, I decided to try this feta-stuffed chicken recipe from Better Homes and Gardens that still included the feta I was craving with added bonuses of sun-dried tomatoes and fresh basil. Let’s just say from now on I will be keeping my kitchen stocked with feta, basil, and sun-dried tomatoes for easy preparation of this amazingly healthy meal (only four weight watcher points) that took less than thirty minutes and was absolutely delicious. Probably having it again next week, not gonna lie.
Prep Time 10 Minutes
Bake Time 12-15 Minutes
Makes 4 Servings
2 tbsp sun-dried tomatoes
4 skinless boneless chicken breasts
1/4 cup feta
2 tbsp softened fat-free cream cheese
2 tsp fresh basil, chopped
1/8 tsp ground black pepper
1 tsp olive oil
Place tomatoes in a small bowl and cover with boiling water. Let stand 10 minutes, drain, and pat dry. In a small bowl, combine the feta, cream cheese, tomatoes, and basil. Pepper the chicken and cut a horizontal pocket in the top of each chicken breast without going all the way through. Place chicken pocket side down in a single layer in a skillet of hot oil over medium-high heat. Cook 6 minutes. Turn chicken so pocket side is facing up. Fill the pocket with the feta cream cheese mixture and continue to cook chicken until no longer pink, about 6 additional minutes. Garnish with extra basil and serve with pasta noodles or a salad.
**Recipe Source: BHG**
- **Photo Courtesy of Richard Swearinger, BHG Food Editor**
While searching for a Thanksgiving-esque salad, I wanted both the ingredients and the preparation to be a simple, no-fuss recipe, which is what I discovered in this Autumn Chopped Salad (original recipe here and here). All the ingredients, minus the pears, were able to be bought prepackaged, measured, and thrown in the bowl in less than five minutes. From the verbal praise to the requests for the recipe, I can conclude that the family definitely enjoyed this new spin on a sometimes forgotten Thanksgiving side dish.
– 6 to 8 cups romaine lettuce
– 2 medium pears, chopped
– 1 cup dried cranberries
– 1 cup chopped pecans
– 4 to 6 oz bacon bits
– 4 to 6 oz feta cheese, crumbled
– Poppy Seed Salad Dressing
– Balsamic Vinaigrette Salad Dressing
In a large bowl, combine the lettuce, pears, cranberries, pecans, bacon, and feta cheese. In a measuring cup, add 3/4 c Poppy Seed salad dressing and 1/4 cup Balsamic Vinaigrette salad dressing; mix together and drizzle over the salad.
Any recipe with chicken as the main ingredient and requiring less than 15 minutes of hands-on preparation is my kind of recipe. DISCLAIMER: this recipe does require 2 hours of marinating the chicken, 6-10 minutes of searing the chicken in a skillet, and 30 minutes baking in the oven. To solve this what may seem like a daunting time in the kitchen, I marinated the chicken the night before (took 5 minutes) and then seared and baked the chicken the next night for dinner. Hands down this is probably my all-time favorite chicken recipe I have made at home. I usually am not a huge fan of feta cheese but I was scraping it out of the dish it was so delicious. Something about the feta and lemon together made the chicken very tender and juicy and totally appetizing! All in all this recipe was a huge hit at our house and will definitely be making monthly appearances! Enjoy!
1/4 cup fresh lemon juice
2 tbsp olive oil
1 tsp dried oregano
1/4 tsp kosher salt
1/4 tsp black pepper
4 (8 oz) boneless, skinless chicken breasts
8 tbsp crumbled feta cheese
4 tsp chopped scallions
1. In a bowl, mix lemon juice, olive oil, oregano, salt and pepper.
2. Add the chicken breasts and marinate in the refrigerator for up to 2 hours.
3. Preheat the oven to 350.
4. Remove the chicken from marinade and sear in a large skillet over medium-high heat for 3 to 5 minutes each side.
5. Place chicken in a 13″ x 9″ glass baking dish. Top each breast with 2 tbsp feta cheese and 1 tsp chopped scallions.
6. Bake for 30 to 35 minutes or until juices run clear.
Try this recipe! Expand your boring chicken recipe routines! It is completely mouth-watering just thinking about it! Let me know what you think!