Aka Greek Chicken

Aka Greek Chicken

I always tease that I might have been a mexican in my previous life, but the way I’m loving Greek food lately, I might just start saying – I think I was a greek 😉 At the end of the day I see myself as a world citizen. I love travelling and there is no place I feel more at home, than when I’m discovering a new culture, meeting new people, learning their love for their food.

So this dish… Greek seasoned chicken with fresh oregano, dill, garlic, lemon, and paprika, pan seared and cooked with healthy farro, sun-dried tomatoes, and olives for a delicious all in one-pan dinner. It’s quick, simple, easy, healthy, and delicious. Finish off with a little feta cheese and toasted pine-nuts, for a true Greek inspired dinner that everyone will love.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 500g boneless, skinless chicken breasts, or small thighs
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon paprika
  • 2 cloves garlic, minced or grated
  • salt and black pepper
  • 1 cup uncooked farro or quinoa
  • 2 1/2 cups low sodium chicken broth (get it at Jackson’s Real food Market)
  • 2 cups baby spinach
  • 1/2 cup oil packed sun-dried tomatoes
  • 1/3 cup olives, pitted
  • juice of 1 lemon
  • feta cheese, cubed
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons toasted pine nuts (optional)

Instructions

1. Preheat the oven to 200 degrees Celsius.

2. In a medium bowl, combine 2 tablespoons olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.

3. Heat the remaining 2 tablespoons olive oil in a large dutch oven or cast iron skillet, set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

4. To the pan, add the farro. Cook 2-3 minutes. Add the chicken broth, spinach, sun-dried tomatoes, olives, and lemon juice. Bring to a boil over high heat and stir. Slide in the chicken and any juices left on the plate back into the pan. Transfer to the oven and roast for 20 minutes or until the chicken is cooked through and the farro becomes soft.

5. Serve the chicken topped with feta, dill, and pine nuts.

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