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Gluten-Free Lunch Main Dishes Paleo

Greek Chicken: Because I Couldn’t Think of Any Other Fancy Names

It’s Monday! Which for most of you means a hectic start to a week crammed full of work, chores, errands, and about a million things you haven’t even anticipated yet. That’s why I’m providing you with a simple 30-minute meal that’s just as good as anything Rachel Ray could make without the fuss and the annoying sense of over-enthusiasm.

Don’t get me wrong, I love Rachel Ray. She was one of the first chefs I really got into as a kid. In a way, I look at Rachel Ray the same way a lot of chefs look at Julia Child back in the day. For me, Rachel Ray was a real game-changer. She rocked the boat and wasn’t afraid of making food that wasn’t high brow or ‘artsy fartsy’ as I like to say. Despite how she tends to get carried away on her show from time to time, her cooking is pretty real and attainable for the average viewer. Looking back on things, she’s a big inspiration for why I cook.

Today’s dish is very Rachel-Ray in that it’s simple but flavorful. I love Greek cuisine, and oregano and tomatoes is probably as Greek as you can get haha.

This dish is naturally gluten-free and paleo, but there are plenty of ways that you can jazz it up:

  1. Throw feta crumbles and/or toasted walnuts in addition to the tomatoes at the end
  2. Serve with either rice, roasted potatoes, couscous, or other ancient grains (NOTE: this might change the gluten-free/paleo nature of this meal)
  3. Use basil, cilantro, thyme, rosemary, or other fresh herbs you have on hand instead of parsley.
  4. Play around with the different types of tomatoes you use. You’d be surprised to note a difference in flavor between kumato tomatoes, heirloom tomatoes, and grape tomatoes.
  5. I made this dish with chicken breasts to keep the saturated fat content low. But you can use other cuts of chicken or even pork. If you do use meat that’s bone-in, make sure you adjust the cooking time accordingly so the meat is no longer pink.

Remember, use what you have! I won’t encourage you to get some super fancy ingredient unless I really think it makes a difference. This is a simple  weeknight meal that doesn’t break the bank and tastes good. Nuff said, right? 🙂

greek chicken retouched 2


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Greek Chicken: Because I Couldn't Think of Any Other Fancy Names
  1. Mix all of the ingredients except for roma tomatoes, water, and fresh parsley in a giant ziplock/plastic bag. Let marinate for at least 1 hours, preferably overnight.
  2. Pan fry chicken tenderloins in a non-stick pan. Add 1-2 tablespoons of the marinade oil if needed to keep the chicken from sticking to the pain. When chicken is cooked, add water to deglaze the pan, then let the chicken simmer for another 10-15 minutes until a moderate amount of broth/juice remains
  3. Top with fresh tomatoes and parsley. Serve immediately.
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