Greek Salsa Chicken topped with feta cheese, olives and tomatoes. This is one of my favorite weeknight recipes. This delicious dinner comes together in under an hour. I have sort of a love/hate relationship when it comes to chicken. I love that it is inexpensive and there are so many different recipes to make chicken incredible. On the other hand, I hate chicken because it is so easy to cook a bad piece. A dry piece of chicken will just not do! I rely on my meat thermometer to tell me when the chicken is done. If you do not have a meat thermometer, I highly suggest that you buy one. They are inexpensive and using it will always produce a juicy and delicious piece of meat. These chicken breasts are roasted in lemon juice, keeping the chicken super moist and flavorful. I usually serve it with oven roasted potatoes and a garden salad. Next time you are wondering what to make on a busy weeknight, remember this recipe…you won’t be disappointed! 🙂
Greek Salsa Chicken
For the Salsa:
- 4 ounces crumbled feta cheese
- 1 cup halved grape or cherry tomatoes
- 1/4 cup pitted kalamata olives
- 1/4 cup minced fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon freshly chopped oregano
For the Chicken:
- 6 boneless, skinless chicken breast halves (7 ounces each)
- pepper to taste
- kosher salt to taste
- 2 tablespoons olive oil
- 2 lemons, cut into wedges
- Preheat oven to 450°.
- In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
- Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
- Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.
Source: Cuisine at Home, April 2009