If you are anything like me deciding what to cook for dinner isn’t always the easiest task and the “usual” dishes get old after too many repeats– so, you’re left ordering delivery food that costs what an entire week of groceries costs and you find that you’re underwhelmed with the quality and taste– which then leaves you feeling like you would’ve been better off throwing together anything you could find in your pantry. Been there? I have, far too many times.
As much as I love to cook, life lately hasn’t allowed for a leisurly hour of dinner prep while sipping wine. I look forward to these days in my future, but, for now dinner prep looks a whole lot more like– what can I throw together during nap time that will take less than 2o minutes to cook during witching hour. Insert: greek chicken.
This dish is super healthy, light, and easy– all words that are pretty much music to my ears these days. Another thing that I love about this dish is that it makes for great leftovers—which, if you’re a Mom with small children, you pretty much already know that leftovers in the fridge are the best thing ever. Mindless.
So, let’s get to it.
WHAT YOU NEED:
- Chicken Breast– boneless, skinless
- 2 Cups Chicken Broth
- 2 Tbsp Olive Oil
- 4 Cloves Garlic, minced
- 1 Tsp Oregano
- 1 Lemon, juice & zest
- Black Olives
- Cherry Tomatoes
- 1/4 Cup Feta Cheese
- Chopped Parsley
- Salt & Pepper, to taste
** I typically serve this dish over orzo, with a side of broiled lemon/garlic fingerling potatoes.
WHAT TO DO:
- As always, the longer the meat marinates the more flavorful (and delicious) it’ll be. Having said this, I try to marinate whatever meat I am preparing for dinner during nap time– which usually means it’ll marinate in the fridge for five hours. Rinse your chicken. In a small bowl mix together the olive oil, minced garlic, oregano, lemon juice/zest, salt and pepper. Pour onto chicken breast. Place into fridge.
- Chop tomatoes and black olives, set aside.
- When you’re ready to cook– place the chicken into the bottom of your skillet, pour chicken broth over top, and layer the chopped tomatoes and olives on top.
- Simmer at a low heat and allow tomatoes and olives to cook down. Check the progress of your chicken, when the lower side seems cooked, flip over.
- When the chicken is fully cooked, sprinkle the feta cheese on top and continue cooking (on low heat) until the feta begins to melt into the skillet (holy, yumminess).
- Taste test the broth, add whatever you feel is missing– I personally love lemon, so I usually add some extra lemon juice just prior to serving.
- Sprinkle with chopped parsley, serve right out of the pan and enjoy!
from one mama running out of dinner ideas to another. xo, G