Tested till perfect Lemon Oregano Chicken with Tomato Salad

Lemon Oregano Chicken with Tomato Salad

Before: The original recipe's marinade (more than needed) has 1/2 cup (125 mL) oil. The dish has 1/2 cup (125 mL) feta cheese for garnish. After: This lightened-up version reduces oil, feta and olives. In season, use 2 tbsp (25 mL) chopped fresh oregano instead of the dried.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2006

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 4 4boneless skinless chicken breastboneless skinless chicken breasts
  • 2 cups 2cupsgrape tomatogrape tomatoes or cherry tomatoes, quartered
  • 1/4 cup 1/4cupslivered black oliveblack olives
  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 tbsp 2tbspcrumbled feta cheese

Lemon Oregano Merinade:

  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 tsp 1tspdried oregano
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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Preparation

Lemon Oregano Marinade: In large bowl, whisk together lemon juice, oil, oregano, garlic, salt and pepper; transfer 1 tbsp (15 mL) to small bowl. Set aside.

Place chicken between plastic wrap; pound with meat pounder or bottom of heavy saucepan to generous 1/4-inch (5 mm) thickness. Add to large bowl of marinade, turning to coat. Cover and refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 8 hours.)

Meanwhile, add tomatoes and olives to small bowl; toss to coat lightly. Let salad stand for 15 minutes.

In large skillet, heat oil over medium-high heat; fry chicken, in 2 batches and turning once, until no longer pink inside, about 8 minutes. Transfer to warmed platter. Spoon tomato salad over top; sprinkle with feta.

Nutritional Information Per serving: about

cal 242 pro 32g total fat 11g sat. fat 2g
carb 4g fibre 1g chol 82mg sodium 328mg

% RDI:

calcium 4 iron 9 vit A 5 vit C 23
folate 7
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