Greek Chicken with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pan seared chicken breasts with Greek seasonings, Feta Cheese and Olives with vegetables Ingredients:
1 pound chicken breast, meat only, cooked, fried |
2 tbsp olive oil |
1 tbsp garlic |
1/4 cup white wine vinegar |
2 tbsp shallot |
1 cup yellow squash, sliced |
1 tbsp butter |
2 tbsp lemon juice |
1 cup carrot, diced |
1 1/2 cup broccoli florets |
1/4 cup feta cheese |
8 kalamata olives |
Directions:
1. Marinate sliced chicken breast meat in white wine vinegar (or Lea & Perrin's Poultry Marinade) for ten minutes, then remove and coat with Cavendar's no-salt greek seasoning. Reserve vinegar for pan.
2. Heat butter in skillet and add garlic and shallots til tender.
3. Remove garlic & shallots from pan. Add olive oil, raise heat and sear chicken breast strips. Once browned, reduce heat, add back the garlic and shallots and add the left over marinade. Add finely diced carrots, sliced squash and broccoli. Add a little more marinade if needed to provide enough liquid to steam the veggies. Cover and simmer for 10-15 minutes until veggies are tender. Remove cover, add lemon juice over all, sprinkle feta cheese and kalamata olives on top. Let feta melt a little, then serve.
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