Tuesday, August 6, 2013

Greek Chicken and Salad

Greek Chicken and Salad

  • Chicken thighs (bone- in, skin-on)
  • 3 sprigs Oregano (leaves pulled)
  • 1/2 bunch Mint (leaves torn)
  • 2 Garlic cloves (smashed)
  • 1 Lemon (zest and juice) plus more to garnish
  • Salt and freshly cracked Black Pepper
  • Extra Virgin Olive Oil
  • 1 cup Cherry Tomatoes (halved)
  • 1/4 cup Olives (pitted and chopped)
  • crumbled Feta (to taste)
  • 1 cup Spring Mix
  • Salt and freshly cracked Black Pepper

Chop the herbs and combine with olive oil, garlic, lemon zest and juice. Reserve half the marinade, and set aside.

Add the chicken and coat in the remaining half of the marinade. Allow to marinate for up to 1 hour.

Place chicken skin-side down. Cook until skin is golden and crispy, about 8 minutes. Flip and continue to cook on the second side for 8 to 10 minutes.  Remove chicken from heat and allow to rest while preparing the salad.
To Prepare Salad: toss together tomatoes, olives, spring mix, and feta with the reserved marinade and season to taste. 


Plate chicken  and top with a side of salad.


Recipe adapted from The Chew's Michael Symon's Greek Style Grilled Chicken

1 comment:

  1. This sounds delicious and healthy which is my new venture in the kitchen so I can try to drop some of these post pregnancy pounds!!


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