Greek Chicken with Kalamata Olives
Hi All,
I recently started a "back to basics" effort to offset a few extra pounds that were creeping in, and I realized I have some great recipes for "back to basics" weight loss. I thought I'd share them here, and hope you will do the same.
Carol
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Greek Chicken with Kalamata Olives and Feta
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1 pint cherry or grape tomatoes, sliced in half
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1/2 cup pitted Kalamata olives
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3/4 cup feta cheese, coarsely crumbled
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1/3 cup fresh mint and basil leaves
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2 tablespoons extra-virgin olive oil
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coarse salt and fresh ground black pepper
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1 + 1/4 pound thin chicken cutlets (about 4-5)
Optional Marinade:
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1/3 cup olive oil
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2 tablespoons lemon juice
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1/4 cup red wine vinegar
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3 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon Dijon mustard
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For Marinade a few hours or the night before: 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.
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Combine the tomatoes, olives, feta and herbs with a tablespoon of oil; season to taste with salt and pepper.
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Heat a grill pan (or an outdoor grill) over medium heat and brush lightly with oil. Season cutlets with salt and pepper. Coo****il chicken is cooked through (internal temperature of 165 to 174 degrees F) 2-3 minutes per side.
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To serve spoon the tomato mixture over chicken.
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3