Greek Chicken Dinner

Getting back into cooking for our family after quite a long hiatus is taking sometime, especially since we don’t yet have a pantry to store all our food in. I rediscovered some spices while unpacking and decided to use them to make this dinner. I didn’t measure anything, so just use your judgement for the proportions to create this tasty meal.

Greek chicken dinner

Greek Chicken Dinner Recipe

Ingredients

-Chicken breast (or whatever kind you prefer), cut into strips
-Olive oil (about a cup)
-Red wine vinegar (1/4 cup or so)
-4 cloves Garlic, minced
-Greek seasoning (a few shakes)
-Spinach (I used half of a huge container)
-Green beans (however many you want)
-Quinoa
-Chicken broth
-Onion, chopped
-Plain Greek Yogurt (a cup)
-Tzatziki seasoning (or just more Greek seasoning)
-Kosher salt
-Pepper

Directions

In a Ziplock bag, mix together the olive oil, red wine vinegar, half the garlic garlic, greek seasoning, kosher salt and pepper. Add the chicken and marinade for at least two hours in the fridge (or overnight. Cutting the chicken up first helps it absorb the marinade faster).

When you’re ready to start dinner, fill a pan that’s large enough to fit your green beans with water and set it on high. While you’re waiting on the water to boil, start the chicken sautéing in another pan. Cook until done (10-15 min).

Bring water to a boil, salt, then toss the green beans in for a minute or two and drain. Heat olive oil in the pan, add the rest of the garlic for about 30 seconds and then toss the green beans back in to sauté until done (maybe 10 min? I do it by taste). Add more olive oil if needed, and salt and pepper.

While your green beans are cooking, you can prepare the quinoa according to the instructions on the package, but using chicken broth instead of water. I also added a dash or two of sumac, but that’s optional. Quinoa only takes about 10 min to cook, making it a great weeknight grain.

Set chicken aside and keep warm. Add the onion, using more olive oil as needed, cook until translucent, then add the spinach. Season with salt and pepper.

Lastly, mix the yogurt with the yogurt seasoning mix according to package instructions. You can always add some chopped cucumber to make it more like tzatziki, but I skipped that this time.

Now you’re ready to plate however you like. I chose to top the quinoa with spinach, then the chicken and yogurt, with the green beans on the side.

Enjoy!

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Comments 4

  • Looks yummy!

  • I’m still unpacking my kitchen, but I’ve bookmarked this to try. I need to be better about using quinoa and other grains. I don’t have the reflex nor recipes to use them regularly. Looking forward to more recipes.

    • I almost never do anything fancy with the grains other than cooking them in chicken broth sometimes. Usually I’m eating them to combine with the flavors of the other foods, so they don’t need anything. I also like farro the best just plain with olive oil and salt so I can taste the grain. I should probably change it up sometimes, though.

      As far as other recipes, I have some squash ones coming next post.

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