Summer is here and the time is right to get grilling! What better way to celebrate the fresh produce, herbs and flavors of the season than to grill them and put together a Greek feast the whole family will enjoy? Try out the recipe below this weekend.
Greek Chicken, Potatoes and Spinach Dip
Full meal includes: Lemon oregano chicken; herbed potatoes; garlic and spinach yogurt dip; cucumber-tomato salad and grilled toasted pita
Prep Time: 6 hours, 20 min
Cook Time: 31 min
Yield: 4 plates
Herbed Red Potatoes
1 3/8 Tbsp olive oil
1 3/8 Tbsp dill weed, fresh, chopped
1/8 tsp kosher salt
Ground black pepper (to taste)
20 oz size B red potatoes, fresh
Combine oil, dill, salt and pepper for dressing. Boil potatoes for 15 to 20 minutes or until slightly tender. Cut potatoes in half. Add to dressing and toss until evenly coated. Place on hot grill. Cook for 2 to 3 minutes.
Combine lemon juice, oregano, garlic, salt, oil and Tabasco sauce for marinade. Add chicken to marinade. Toss until evenly coated. Refrigerate for 6 hours. Drain and discard marinade. Place marinated breasts on medium high heat grill for 4 1/2 to 5 1/2 minutes on each side.
In a mixing bowl, combine all ingredients until well blended.
Cucumber-Tomato Salad and Grilled Toasted Pita
1 1/3 Tbsp lemon juice
8 oz plum tomatoes, fresh, half-moon slices, 1/4 inch
1 (8 oz) English cucumber, fresh, half-moon slices, 1/8 inch
2 tsp Italian parsley leaves, fresh, chopped
2 tsp oregano leaves, fresh, chopped
1 tsp fresh grated lemon rind
2 pieces of 6-inch, wheat pita bread, halved
2/3 lemon (wedge cut into 12 pieces)
Combine tomatoes, cucumber, parsley, oregano, lemon juice and rind until evenly distributed. Grill pita bread on both sides until lightly toasted.
On plates, place potatoes, salad and lay one chicken breast in center of plate, overlapping on both potatoes and salad. Place a small amount of dip on plate or in a small bowl and serve with 1/2 pita and 1 or 2 lemon wedges.
Recipe courtesy of Sodexo, Northwest Community Healthcare’s food services provider.