This Greek-inspired chicken and vegetable dish bursts with wonderful flavors. The chicken is coated in a mayonnaise and bread crumb mixture, roasted, and served alongside a mixture of asparagus, mushrooms, and grape tomatoes. I also made some yellow wild rice to complete the meal, and then served with a lemon-feta vinaigrette.
What is great about this Greek Chicken?
Greek cuisine is known for its vibrant flavors, and this dish is no exception. The marinated chicken is seasoned with herbs and spices such as oregano, garlic, and lemon, resulting in a savory and tangy taste. The sautéed vegetables, including bell peppers, zucchini, and onions, add a wonderful crunch and sweetness to the dish. The lemon vinaigrette brings all the flavors together, providing a bright and refreshing finish.
Greek Chicken with Sauteed Vegetables is a nutritious meal packed with essential nutrients. Chicken is a lean source of protein, which helps in building and repairing tissues. The sautéed vegetables provide a variety of vitamins, minerals, and dietary fiber, contributing to a well-rounded meal. The lemon vinaigrette adds a burst of vitamin C and antioxidants.
The Mediterranean diet is renowned for its health benefits, and this dish aligns perfectly with its principles. It incorporates fresh ingredients, healthy fats (such as olive oil used in the vinaigrette), and a variety of vegetables. The Mediterranean diet has been associated with lower risks of heart disease, obesity, and certain types of cancer.
While the recipe typically includes chicken and sautéed vegetables, you can customize it based on your preferences and the ingredients available. You can use different vegetables, such as eggplant or tomatoes, to add variety. The lemon vinaigrette can be adjusted to suit your taste by adding herbs or spices.
This dish is relatively simple to make, making it an excellent option for both novice and experienced cooks. The chicken can be marinated ahead of time, allowing the flavors to infuse. The vegetables are quickly sautéed, and the lemon vinaigrette comes together with a few simple ingredients. It's a satisfying and impressive meal that doesn't require extensive culinary skills.
Tips
For maximum flavor, marinate the chicken in the Greek-inspired marinade for at least 30 minutes or up to overnight. This allows the flavors to penetrate the meat and make it tender and juicy.
Opt for fresh vegetables, herbs, and spices to enhance the flavors of the dish. Freshly squeezed lemon juice is crucial for the vinaigrette to provide a vibrant citrus taste.
Don't be shy with the seasonings! Greek cuisine is known for its robust flavors, so be sure to season the chicken and vegetables with enough salt, pepper, oregano, garlic, and any other desired herbs or spices.
Greek Chicken with Sauteed Vegetables & Lemon Vinaigrette
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4 Servings
Ingredients:
Greek Chicken; 2 (8 ounces) skinless, boneless chicken breasts or thighs, cut in half lengthwise and pounded flat
¼ cup of light mayonnaise
6 cloves garlic, minced
1 cup of panko breadcrumbs
3 Tbsp of grated Parmesan cheese
Salt and pepper to taste
Lemon Vinaigrette
1 lemon
2 Tbsp of olive oil
2 Tbsp of crumbled feta cheese 1 tsp of honey (optional)
Directions:
Prepare the vinaigrette by removing 1/2 teaspoon zest and squeeze the juice from the lemon in a bowl. Whisk together the lemon zest, juice, and the remaining ingredients. Set aside.
Preheat the oven to 475° degrees F (245°C). Meanwhile, using the flat side of a meat mallet, flatten the chicken breasts between two pieces of plastic wrap until 1/2 inch thick. Skip this step if using chicken thighs. Salt and pepper the chicken on both sides.
Place the chicken in a medium-sized bowl. Add the mayonnaise and 3 cloves of the garlic; stir to coat the chicken evenly. In a shallow dish or plate, stir together the breadcrumbs and the cheese. Dip the chicken into the crumb mixture, turning to coat evenly. Lightly coat the tops of the chicken with olive oil.
Carefully place the chicken in a pan and roast for about 20 minutes or until the chicken is done (165° F or 75° C).
While the chicken is roasting, sauté the asparagus, mushrooms, and tomatoes in olive oil, and add the remaining 4 cloves of garlic. Salt and pepper to taste.
Drizzle the chicken and vegetables with the vinaigrette, and sprinkle with dill and parsley (optional).
A crisp, refreshing Sauvignon Blanc with its citrusy notes can complement the lemon vinaigrette and enhance the flavors of the dish without overpowering it.
Comments