Lemon Oregano Chicken with Tomato Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 242 |
| pro | 32 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 82 mg |
| sodium | 328 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 9 |
| vit A | 5 |
| vit C | 23 |
| folate | 7 |
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.
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups grape tomatoes or cherry tomatoes, quartered
- 1/4 cup slivered black olives
- 1 tbsp extra-virgin olive oil
- 2 tbsp crumbled feta cheese
- Lemon Oregano Merinade:
- 2 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
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.
Source : Canadian Living Magazine: February 2006
- Keywords : Main Course; Skillet; Chicken; Lemons; Black olives; Feta;
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