Thursday, April 24, 2014

Greek chicken

I was in need of a quick chicken dish and an option to use feta! This is an awesome meal and JW said he'd eat it three times a week.

(Here's the original

Greek chicken 

  • 1 1/2 tablespoons butter
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 T capers (You can use artichoke hearts!)
  • 1/2 c red or yellow peppers, chopped
  • 1/2 cup feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • salt to taste
  • ground black pepper to taste


  1. In a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  2. Reduce heat to medium- low. Add capers, chopped peppers, fresh parsley, lemon juice, and dried oregano, to the large skillet. Cook until heated through, about 2 to 3 minutes. Add the feta and cook for another minute.
  3. Season with salt and ground black pepper. Serve warm.

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