Marinated Mediterranean Chicken Greek Salad- Dinner Version

Let's Cook

Ingredients

4 servings

Freezer Containers

Supplies

Directions

Place chicken between two pieces of wax or parchment paper 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. Heat a large skillet over medium heat and add oil #2. Remove chicken from marinade and cook for 5-7 minutes each side or until cooked through and lightly browned. Cut into strips and serve atop lettuce. Top with tomatoes, cucumbers, olives, feta, mint leaves and greek dressing.

Freezing Directions

Place chicken between two pieces of wax or parchment paper and pound with a kitchen mallet until thin (about 1/2 inch). Divide among indicated number of gallon freezer bags. Combine remaining ingredients and pour evenly over chicken. Label and freeze.

Serving Day Directions

Heat a large skillet over medium heat and add oil #2. Remove chicken from marinade and cook for 5-7 minutes each side or until cooked through and lightly browned. Cut into strips and serve atop lettuce. Top with tomatoes, cucumbers, olives, feta, mint leaves and greek dressing.

Nutritional Information

Not Available

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About This Recipe

Flavorful, marinated chicken makes the perfect topping for a Greek style salad. What a great staple to have for back to school lunches or an easy, fresh dinner.

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies led Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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