• Lisa Jarvis

Greek Chicken



Well Thanksgiving is over, and the leftovers are pretty much gone too. So it's time to get back to some simple, healthy dinners! You have to try this fantastic Greek chicken! It's so easy and delicious, not to mention it is a beautiful dish! I use Cavender's Greek seasoning and some oregano to season chicken breasts, grill them and top them with a lovely mix of roasted red peppers, kalamata olives, black olives, mushrooms and goat cheese. It is a winning combination!

Here's what you need: (Adjust amounts of toppings depending on how many chicken breasts you are preparing)

Boneless, skinless chicken breasts

olive oil (to brush on chicken before grilling)

Cavender's All Purpose Greek seasoning

Dried oregano

Roasted red peppers, cut up ( I get these in a jar already roasted)

Sliced kalamata olives

Sliced black olives

Sliced mushrooms

Goat cheese crumbled ( You can substitute feta cheese,but goat cheese is best!)

Fresh parsley to garnish (optional)

Preheat the grill. Brush the chicken breasts with olive oil and generously sprinkle with Cavender;s Greek seasoning and lightly sprinkle on dried oregano. Grill the chicken till done. I sprinkled on a little more Cavender's while I grilled the chicken too. Meanwhile, saute the mushrooms in a little olive oil. Then mix together the chopped peppers. mushrooms, and olives. When the chicken is done, top with the olive mixture and then the goat cheese. Sprinkle on the parsley if you want. It is ready to serve!

#Chicken

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