Kat's Kitchen- Greek Salad and Marinated Chicken

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Updated: 9/12/2013 8:16 am
Greek Marinated Chicken

1/2 cup plain non-fat Greek yogurt
4 Tablespoons olive oil
2 cloves garlic, minced
1 teaspoon oregano, chopped
1/4 cup parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
4 chicken thighs

In a large zip top bag, mix together all of the ingredients except for the chicken. 
Add the chicken to the bag, and coat thoroughly. 
Marinate in the refrigerator for 30 minutes. 
Cook chicken on the grill, in a pan on the stove or in the oven. 
To bake, bring the oven to 375*, and cook for 45 minutes or until the chicken is done. 
Serve with rice and Greek salad.

Greek Salad

1/2 cup cherry tomatoes 
1/2 red onion, thinly sliced
1 cucumber, peeled, deseeded and sliced into 1/2 inch thick slices
1 green bell pepper, diced
1/2 cup Kalamata olives, chopped
1 teaspoon oregano
4 Tablespoons olive oil
2 Tablespoons lemon juice
1 Tablespoon red wine vinegar
1/2 cup feta cheese, crumbled
Salt and pepper, to taste

Soak red onion in water for 15 minutes to remove the harshness of the onion. 
Cut tomatoes in half by placing them in between two tupperware lids. With a knife, cut the tomatoes between the lids. 
In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt and pepper. 
Add the vegetables to the bowl, and toss with the salad dressing to coat. Top with feta cheese.
Marinate in the refrigerator until you are ready to eat. The longer this sits, the better it gets. 
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