Grilled Greek Chicken
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Chicken with roasted tomatoes and feta cheese
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Yield: 4 , Total Time: 1 hours, 25 minutesIngredients
Verified by stevemur
| 4 skinless, boneless Chicken Breasts; 2 pounds | |
| 1 cupRed Wine Vinaigrette | |
| 1 tablespoonfresh Oregano; chopped | |
| 1/2 teaspoonSalt | |
| 1 poundCherry Tomatoes | |
| 1 1/2 ouncesFeta Cheese |
Grilled Greek Chicken Preparation
Prepare a mixture of 1 cup Red Wine Vinaigrette, 1 tablespoon of fresh Oregano (chopped) and 1/2 teaspoon of salt then marinate the 4 skinless, boneless Chicken Breasts in it for 1 hour. Pan grill the chicken over medium-high heat (turn it only once). Cook for about 10 to 12 minutes. Keep the chicken warm when done.
Cut the Cherry Tomatoes in half (you can use small mixed heirloom tomatoes). Toss the tomatoes with 2 tablespoons of Red Wine Vinaigrette and 1/4 teaspoon of salt in a medium sized bowl. Reduce grill temperature to medium then sear the tomatoes, cut side down, until slightly softened (about 2 minutes).
Return the tomatoes to the bowl then toss in 1/2 tablespoon of torn, fresh Oregano. Thinly slice the chicken then place it on a platter. Spoon the tomatoes in along side the chicken. Sprinkle 1 1/2 ounces of crumbled Feta Cheese and add remaining oregano over the tomatoes.
Protein: 51.5 g
Fat: 11 g
Carbohydrate: 6.3 g
Fiber: 1.4 g
Sodium: 519 mg
Cholesterol: 16 mg
Calories: 33.8
Adapted from Country Living, June 2009, Page 132
Food Glossary
Learn more about the ingredients in this recipe: skinless, boneless Chicken Breasts Red Wine Vinaigrette fresh Oregano Salt Cherry Tomatoes Feta Cheese
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Grilled Greek Chicken - Easy and light
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