Greek Chicken and Spinach
"This was a quick "throw together" meal one night recently, and it worked out great. Sorry, no exact proportions on a lot of things. It's very much an "eyeball" recipe. Use as much or as little of the ingredients as you like."
photo by mickeydownunder
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
- 1 lb chicken breast
- 2 lemons
- 1 teaspoon oregano
- 2 cloves garlic
- red pepper flakes
- salt and pepper
- 1 tablespoon rice vinegar
- 2 cloves garlic
- 1 tablespoon olive oil
- 2 bags 6 oz each fresh spinach leaves
- fresh parsley
- dill, dried or fresh
- 1⁄2 cup feta cheese
directions
- Pound the chicken breasts with a mallet til they're flattened and uniform thickness.
- Marinate for about 1/2 hour in a mixture of oregano, garlic powder, red pepper flakes, salt, pepper, the zest from 2 lemons and the juice from one, and a little rice vinegar.
- Grill 2-3 minutes on each side till cooked through.
- While marinating, mince a couple of cloves of garlic.
- Saute until fragrant in a little olive oil.
- Add a bag of fresh spinach and wilt over med-high heat.
- When bright green and not quite finished, add a handful of chopped parsely, some dill (to taste, I don't like much dill), and the juice of half a lemon.
- Stir together.
- Remove from heat, crumble some feta cheese on top and and cover for a few minutes to let the cheese heat up and soften.
- Serve with sparkling water and some fresh crusty bread.
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Reviews
-
This is such a great recipe. It took no time at all to make, but it was very rewarding because it was so good. I used lots of seasoning, so it was very flavourful. We had this with Greek rice, and it was a perfect dinner. I'll definetely make this again. Thanks! -
OK, Kithchengrrl, this was awesome! Only change I needed to make was MORE SPINACH! -
this is lovely! i used vegetarian "chicken" breasts and it was a fast, tasty, easy dinner. the first time i made as written other then using all lemon juice instead of the vinegar and zest since that's what i had and was very pleased. just now i used lemon zest and juice along with a handful of fresh dill and some garlic and onion powder and olive oil as the marinade and added onions to the spinach. that's really good too! what a nice versatile recipe. isn't it odd how cooked spinach, if let to cool starts leaving an odd chalky feeling on your teeth? make sure to serve really hot. -
Previous reviews say it all, TRUE! This is SO easy to do! Great for entertaining when you want to just whip something together, Honestly, the flavour combination does not get any better! THANKS! -
This was delish! However very lemony, if you don't like lemon, you may want to cut down on the zest in the marinade. I used four cloves of garlic for the spinach, and it was very good, but in need of some salt and pepper. All the flavors blended together very well. I definitely recommend eating the chicken the way it's pictured, with the spinach on top. I look forward to making this again. Oh and one last thing, it was very easy to put together, always a plus!
see 10 more reviews
Tweaks
-
this is lovely! i used vegetarian "chicken" breasts and it was a fast, tasty, easy dinner. the first time i made as written other then using all lemon juice instead of the vinegar and zest since that's what i had and was very pleased. just now i used lemon zest and juice along with a handful of fresh dill and some garlic and onion powder and olive oil as the marinade and added onions to the spinach. that's really good too! what a nice versatile recipe. isn't it odd how cooked spinach, if let to cool starts leaving an odd chalky feeling on your teeth? make sure to serve really hot.
RECIPE SUBMITTED BY
kitchengrrl
Fort Worth, TX
In my family, I am most famous (infamous) for several dishes:
My first original recipe: Conceived around age 7, for a cheese sandwich. Toasted English muffin, spread with butter, slice of American cheese, a good layer of Parmesan, top with other half of buttered muffin.
My most disasterous recipe: The Exploding Brownies. Otherwise great hershey's recipe for brownies involving an ingredient (baking powder) that I'd never used before. I somehow misread 1/4 teaspoon as a 1/4 cup. Brownie coated the ENTIRE oven.
My most requested recipe: Stollen at Christmas. I am required to make one for my mother ever since my sister gave me Christian Teubner's wonderful Christmas Baking book full of traditional German Christmas treats.
