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Marinated Mediterranean Chicken

 

When I first got married, I never thought I’d be able to put salad on the table as a meal and hear my husband say thank you. But over time, we’ve both become more sensible in our food choices. We now have salad as a meal about once a week. Even with two young children we still manage this without cooking two meals. The key: put some¬†meat on it! Cheese doesn’t hurt either. There are plenty of vegetables too, but the protein keeps everyone full and satisfied, especially this flavorful marinated chicken. This really helps as I serve my children, because I disassemble the salad into separate parts, minus the lettuce, for them. This salad is perfect to pack as a lunch (think back to school – pack a big salad for you and a fun Mediterranean bento for your kids!) and hearty enough for dinner anytime of the year. But it is the best in summer when you have access to perfectly ripe tomatoes from your garden or farmer’s market!

Marinated Mediterranean Chicken

Author/Source:

Kim @ onceamonthmeals.com

Ingredients:

  • 0.33 cup olive oil #1
  • 2 Tablespoons lemon juice
  • 0.25 cup balsamic vinegar
  • 3 teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon dried oregano
  • salt and pepper to taste
  • 1.5 pounds boneless, skinless chicken breast
  • 1 Tablespoon olive oil #2

Suggested Salad Fixings

  • Romaine or leaf lettuce
  • tomatoes
  • cucumbers
  • olives
  • crumbled feta cheese
  • torn mint leaves
  • balsamic or Greek dressing, or just olive oil and balsamic vinegar

Directions:

Place chicken between two pieces of wax or parchment pape and pound with a kitchen mallet until thin (about 1/2 inch). In a bowl, whisk together oil #1, lemon juice, vinegar, garlic, dijon, Italian seasonings, oregano, salt, and pepper. Place chicken and marinade into a shallow dish (cover) or zipper storage bag. Massage to coat chicken. Place in refrigerator and marinade 2 -4 hours. Remove from refrigerator and discard marinade. Heat a large skillet over medium heat. Add oil #2. Cook chicken 5-7 minutes each side or until cooked through and lightly browned.

Freezing Directions:

Cook as directed above. Cool chicken on a plate. Cut into strips, divide into individual servings and place in quart freezer bags. Label and lay flat to freeze. TO SERVE: Thaw chicken. Reheat if desired or serve cold. Serve over favorite salad greens and top with suggested toppings (see ingredient list above).

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

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