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Greek Orange and Lemon Chicken Pillard

6 Jan

 4  (6oz) skinless, boneless chicken breast

5 teaspoons grated lemon rind

1 tablespoon olive oil

1 ½ teaspoons dried oregano

¾ teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon water

2 garlic cloves, minced

Pre-heat grill or grill pan

Place each piece of chicken between plastic wrap and pound until about ¼ inch thick. Combine lemon rind and next 6 ingredients; rub evenly on both sides of chicken. Place on grill coated with cooking spray and cook 3 to 5 minutes on each side or until done. Serve with Basmati Rice and Greek Farmers’ salad

 

Greek Farmers’ Salad

3 cups diced English cucumber

2 cups halved cherry tomatoes

1 cup chopped yellow bell pepper

¼ cup finely chopped red onion

¼ cup sliced Kalamata olives

2 tablespoons red wine vinegar

2 teaspoon Dijon mustard

1 teaspoon olive oil

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon crushed red pepper

1 clove garlic, finely minced

In a large bowl mix first 5 ingredients. In a small bowl mix the next 7 ingredients and pour over salad mixture. Toss well.

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