Greek Chicken with Olives, Feta and Tomatoes

Greek-inspired grilled chicken cutlets with kalamata olives, feta cheese, grape tomatoes, mint and basil with an optional marinade.

A fast, easy, impressive chicken dish you can have on the table in 25 minutes or less.

The briny olives, salty feta, acidic tomatoes and fresh burst of flavor from the herbs need little else but a drizzle of olive oil to bring them together.

The thin chicken cutlets take all of 10 minutes or less to cook and there’s an optional marinade you can throw together earlier in the day or the night before that will ensure your chicken turns out juicy, tender and flavorful.

The contrast of the hot chicken with the cool, colorful topping makes an enticing and refreshing dish for a hot summer night.

It will taste like you slaved over the hot stove all day.

No one need know you didn’t.

Greek Chicken with Kalamata Olives and Feta

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Greek Chicken with Kalamata Olives and Feta

Greek-inspired grilled chicken cutlets with kalamata olives, feta cheese, grape tomatoes, mint and basil with an optional marinade. A fast, easy, impressive chicken dish you can have on the table in 25 minutes or less.

Ingredients

1 pint cherry or grape tomatoes, sliced in half
1/2 cup pitted Kalamata olives
3/4 cup feta cheese, coarsely crumbled
1/3 cup fresh mint and basil leaves
2 tablespoons extra-virgin olive oil
coarse salt and fresh ground black pepper
1 + 1/4 pound thin chicken cutlets (about 4-5)
Optional Marinade:
1/3 cup olive oil
2 tablespoons lemon juice
1/4 cup red wine vinegar
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard

Instructions

  1. In a medium bowl toss the tomatoes, olives, feta and herbs with a tablespoon of oil; season to taste with salt and pepper.
  2. Heat a grill pan (or an outdoor grill) over medium heat and brush lightly with oil. Season cutlets with salt and pepper. Cook until chicken is cooked through (internal temperature of 165 to 174 degrees F) 2-3 minutes per side.
  3. To serve spoon the tomato mixture over chicken.
  4. For Marinade a few hours or the night before:
  5. In a large glass or stainless steel bowl whisk all the marinade ingredients together, season to taste with salt and pepper. Add the chicken and toss well. Cover and store in refrigerator.

Notes

Adapted from Martha Stewart

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/greek-chicken-with-kalamata-olives-and-feta/

Comments

  1. Krista says:

    This is absolutely beautiful! Dinners are getting away from me this summer so something quick like this is perfect. The kids will eat it too, as long as there is some left!

  2. Debra Kapellakis says:

    A definite new recipe for me! YUM!

  3. Megan says:

    This is my kind of dish. Love the Greek flavors/ingredients!
    Megan recently posted..Ballo Italian Restaurant And Social ClubMy Profile

  4. Ivy says:

    It sounds delicious. I always add Dijon mustard in my marinades.
    Ivy recently posted..On hiatus for a few daysMy Profile

  5. i LOVE greek salads, Reeni! And this salad looks out of this world. What a beautiful photo too – so many beautiful bright colors! I could use a good salad in my life. :)
    sally @ sally’s baking addiction recently posted..take 2: loaded sugar cookie bars.My Profile

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