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 Olives, Feta and Tomatoes

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

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.

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. Jen D. says

    *drool* This was my inspiration for dinner tonight and it turned out fabulous! I had to wing it due to lack of ingredients and a thunderstorm with truly terrible timing but my husband and I loved our meal anyhow. This is my 3rd or 4th recipe of yours that I’ve tried and we have added each one (or something inspired by one of them) to our meal rotation.

    • Reeni says

      Hi Jen! Thanks for making this chicken! And the other recipes too. I’m happy to hear they were a hit! Have a good weekend!

  2. Terri Thomas says

    My husband and I made this dish last night for his parents…it was absolutely amazing!!! Definitely a keeper! We did put ours in the oven for about 15 minutes to warm the whole thing through. YUM!!! Thank you!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>