Greek Chicken

Greek Chicken
  • Sumo

I had a long day at work today and I came home to a nearly empty refrigerator which meant that I had to go shopping before I could eat. I hate when that happens. I wanted to get in and out of the store quickly and I wanted to make something for dinner that would be on the table in 20-30 minutes or less. Mission accomplished on both ends.

Super quick. Extremely easy. And, it was even more tasty than I thought it would be considering how easy it was. I love when I surprise myself like that! And, it reminded me of my lovely vacation to Greece….

Quick and easy as usual

Quick and easy as usual

Ingredients

  • 2 chicken breasts
  • 2 Tablespoons olive oil
  • 2 Tablespoons arrowroot flour (or you could try coconut flour)
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • a large handful of cherry tomatoes, halved
  • a handful of black olives
  • 1 ounce (or less) of feta cheese if you eat dairy

What to do

  1. Pound your chicken breasts between two pieces of plastic wrap or parchment paper to even out the thickness (because one end is always kind of thicker and it doesn’t cook as evenly without the pounding).

    Get it even thickness

    Get it even thickness

  2. Mix the arrowroot powder and oregano together in a shallow dish and dredge the chicken in it. Salt and pepper both sides of the dredged breasts.
  3. Place the olive oil in a pan over medium to medium-high heat and cook the chicken (4-5 minutes per side was how long it took for my breasts to cook through).

    Cooking chicken

    Cooking chicken

  4. Remove the chicken to your serving platter and set aside.
  5. Toss the tomatoes and olives into the hot frying pan (add a little more oil if the pan is looking too dry).

    Quickly cook tomatoes and olives

    Quickly cook tomatoes and olives

  6. Cook just until the tomatoes start to soften. They should maintain their form and get warm, but not mushy.
  7. Spoon the tomatoes and olives over the chicken.
  8. Crumble a little bit of feta over the top.
  9. For a nice garnish add a few leaves of finely chopped spinach (that’s what I did) or a few sprigs of fresh oregano.

    On the table in 20 minutes

    On the table in 20 minutes

 

Greek Chicken

Yield: 2 servings

Ingredients

  • 2 chicken breasts
  • 2 Tablespoons olive oil
  • 2 Tablespoons arrowroot flour (or you could try coconut flour)
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • a large handful of cherry tomatoes, halved
  • a handful of black olives
  • 1 ounce (or less) of feta cheese if you eat dairy

Instructions

  1. Pound your chicken breasts between two pieces of plastic wrap or parchment paper to even out the thickness (because one end is always kind of thicker and it doesn't cook as evenly without the pounding).
  2. Mix the arrowroot powder and oregano together in a shallow dish and dredge the chicken in it. Salt and pepper both sides of the dredged breasts.
  3. Place the olive oil in a pan over medium to medium-high heat and cook the chicken (4-5 minutes per side was how long it took for my breasts to cook through).
  4. Remove the chicken to your serving platter and set aside.
  5. Toss the tomatoes and olives into the hot frying pan (add a little more oil if the pan is looking too dry).
  6. Cook just until the tomatoes start to soften. They should maintain their form and get warm, but not mushy.
  7. Spoon the tomatoes and olives over the chicken.
  8. Crumble a little bit of feta over the top.
  9. For a nice garnish add a few leaves of finely chopped spinach (that's what I did) or a few sprigs of fresh oregano.

Notes

We served this with a side of freshly sauteed spinach cooked with garlic.

http://swisspaleo.ch/greek-chicken/

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2 Comments

  1. Made this for hubby this evening…very yummy…got a big thumbs up!
    Thanks for the recipe.

    • Hi Katy,
      Thanks! So glad to hear you both liked it. Don’t you love it when something so simple tastes good? 🙂