This Greek Chicken recipe is so simple and good! Fire-up the grill for a recipe that’s full of incredible flavor!
For the chicken:
6 small-medium boneless, skinless chicken breasts
1/3 cup extra virgin olive oil
3 tbsp apple cider vinegar
1-2 tbsp freshly squeezed lemon juice
2-3 sprigs fresh oregano
2 tbsp Greek seasoning ( I use one from Spice and Tea Exchange-it’s wonderful on chicken and potatoes)
In a large bowl, combine above ingredients (except chicken) with a whisk. Add boneless chicken breasts and marinate overnight.
For the pasta salad: (from Southern Living magazine June 2012- Tangy Tzatziki Pasta Salad)
1 6oz container low-fat plain Greek yogurt
1/4 cup extra virgin olive oil
1 tbsp chopped fresh dill
1 tbsp lemon juice
1 tsp sea salt
1/2 tsp freshly ground pepper
3 garlic cloves
1 (16oz) package penne pasta (I use Dreamfield’s low carb pasta-it’s delicious)
1 cup pitted kalamata olives, drained
2 cucumbers peeled, seeded and sliced
3/4 cup sun-dried tomatoes in oil, drained and chopped
1 (9.9-oz) jar marinated artichoke hearts, drained and chopped
1 1/2 cups crumbled feta cheese (I go for whole feta…more flavor and creamier)
Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, cover and chill for 1 to 24 hours.
Cook pasta according to package directions; drain and rinse with cold water. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture and stir until well coated. Gently stir in feta. Cover and chill 1 hour.
Grill chicken over medium-high heat about 4 minutes each side, until internal temperature reaches 160 degrees. Serve over pasta salad. Delicious.