It's been hot here lately and so I haven't been in much of a cooking mood. I either need to get my cooking done before lunchtime or just make salads galore. How hot is it in your neck of the woods? Hopefully everyone is staying cool!
On one of those hot days last week, I made some Greek chicken earlier in the day and then enjoyed it for lunch and dinner. It was a really easy and flavorful dish that I definitely want to try again, but with chickpeas for a vegetarian version. I added extra veggies to mine since I love onions, peppers and zucchini. The lemon juice brightened the flavors while the feta added a nice saltiness to it that I love on a hot day. On a cooler day, I suggest serving this over rice, but it was definitely delicious without.
Greek Chicken with Peppers, Onions and Zucchini
2 chicken breasts
salt and pepper
2 cloves garlic, minced
1 red bell pepper, cut into strips
1 sweet onion, cut in half then sliced
1 zucchini, sliced thinly
1/4 tsp dried oregano
juice of 1/4 lemon
feta cheese, for sprinkling
cooked rice or pasta, to serve
Cut chicken breasts into halves lengthwise, then pound to a 1/2" thickness. Season with salt and pepper. Heat a saute pan over medium high heat, add 1 tbsp olive oil, then cook chicken for 4-5 minutes, flipping once. Chicken should be slightly browned on each side and cooked thoroughly. Remove from pan and set aside, keeping warm.
Add garlic cloves to the pan and saute for 30 seconds. Add bell pepper and onion strips and cook for 7-9 minutes, until onions begin to brown and peppers become crisp tender. Add zucchini and oregano during last 5 minutes of cooking. Be sure to toss the veggies frequently to avoid burning. Add lemon juice and toss, then pour onto a platter. Top with chicken, then sprinkle feta cheese over the top. Serve with cooked rice or pasta.