Greek chicken with feta and dill
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pita; (6-inch) breads | |
| 5 | teaspoons | Olive oil; divided |
| 4 | Boneless; skinless chicken breast halves, (1 1/4 to 1 1/2 lbs) | |
| 1 | teaspoon | Salt; divided |
| ½ | teaspoon | Freshly ground pepper; divided |
| ½ | cup | Red onion; diced |
| 1 | teaspoon | Zucchini; sliced |
| ¾ | cup | Chicken broth |
| 2 | tablespoons | Fresh dill; or 1/2 tsp. dried, chopped |
| ½ | cup | Feta cheese; crumbled |
Directions
1. Prepare grll or heat broiler and broiler pan. Brush pita breads with 1 teaspoon oil. Brush chicken breast halves with 2 teaspoons oil; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Set both aside.
2. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-heat. Add onion and cook until browned, 4 to 5 minutes. Add garlic; cook 30 seconds until fragrant. Increase heat to high; add zucchini and cook 2 minutes. Add chicken broth, remaining ½ teaspoon salt and ¼ teaspoon pepper; bring to boil and cook, stirring occasionally, until zucchini is tender and liquid is evaporated, 5 to 6 minutes. Add tomatoes and dill; cook q minute to blend flavors.
3. Meanwhile, grill pita breads 1 minute per side; set aside. Grill chicken breasts until cooked through, 6 to 7 minutes per side. Arrange chicken and vegetables on serving plates; sprinkle vegetables with crumbled feta cheese. Serve with pita bread.
Per serving: 109 Calories; 9g Fat (75% calories from fat); 4g Protein; 3g Carbohydrate; 13mg Cholesterol; 985mg Sodium NOTES : While the chicken grills, zucchini is quickly sauteed with onion, tomatoes and plenty of chopped fresh dill. When everything's ready, sprinkle with feta cheese and serve immediately.
Recipe by: LHJ
Posted to recipelu-digest by GramWag@... on Feb 4, 1998