Totally Delicious Greek Skillet Chicken And Breakfast Scramble

If you’ve been following, you know I’ve had lots of fish while Bev is in Florida – I didn’t even post about my batch of hearty and delicious Manhattan Clam Chowder – but I decided it was time for a break so I opted for some chicken to use the rest of the package from making dog food (previous post).  When I want baked chicken, I often look to “Closet Cooking” blog.  I really like Mediterranean flavors and in looking for lo-cal meals in my recipe file, I discovered the recipe for Greek Skillet Chicken from Kevin – not baked but only 319 calories per serving.  I was cooking for myself and didn’t want too many leftovers so I cut the recipe in half to get the one below.

Greek Skillet Chicken – Adapted from Closet Cooking

Ingredients:

2 boneless and skinless chicken breasts

1 tablespoons olive oil

½ tablespoon lemon juice

½ teaspoon oregano (or Greek seasoning blend)

¼ teaspoon paprika

1 cloves garlic, minced/grated

½ tablespoon olive oil

¼ cup onion, diced

2 green onions, thinly sliced and divided (lights and greens)

2 cloves of garlic, chopped

¼ teaspoon ground fennel (optional)

1 pinch red pepper flakes (to taste)

2 cups tomatoes, diced (or a 14 ounce can of diced tomatoes)

¼ cup kalamata olives

1/4 cup feta, crumbled

1 tablespoons parsley, chopped

1 tablespoon dill, chopped (optional)

1 tablespoon mint, chopped (optional)

Directions:

To prep the large chicken breasts, I cut them to about ¾” thick then Jaccarded them to about ½” thick.

Marinate the chicken in the mixture of the olive oil, lemon juice, oregano, paprika, and garlic for 20 minute to overnight (I did about five hours).

Heat the oil in a large skillet over medium heat, season the chicken with S&P, add to the pan and cook until golden brown on both sides, about 3-5 minutes per side, and cooked through, before setting aside (I pulled mine at 150F internal).

Add the onions and whites of the green onions and cook until tender, about 5 minutes.

Add the garlic, fennel, and red pepper flakes and cook until fragrant, about a minute.

Add the tomatoes and olives and cook until the tomatoes are tender, about 5 minutes.  Season with S&P.

Add the chicken back to the pan and top with the feta, herbs, the greens of the green onions, and, and cook until the chicken is160F internal temp.  I added a lid to speed up the finishing time.

Note: If your chicken is thicker, it may take longer to cook. You can cut it in half or you can optionally finish cooking the chicken in the pan while the tomatoes are cooking.

The Verdict:

Not surprising for a Kevin dish, it was delicious and I didn’t have the planned salad as I knew the chicken would fill me up.  Kevin’s recipe didn’t specify but his pics showed grape tomatoes and I thought they were the way to go.  Also, I added S&P seasoning to the instructions.  I'll definitely be making this again for the girls when they get home form Florida.

There was some of the tomato mixture left in the pan so the next morning, I reheated it and added three beaten eggs for a tasty breakfast scramble.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

12/3/24 meal date