It has been a long time since I have done a recipe. But we are finally back in a place where we have a kitchen. Here at our lake house we don’t have a lot of space, but let me tell you, it is a huge improvement from our tiny studio in NYC. Let’s just say that there was a lot of take out going on in the Dudek house.
I have a major thing for Mediterranean food. I am still trying to replicate my favorite beef shwarma. But the other day I had a hankering for something Greek. While this might not be a traditional recipe, it was quick and delicious. Rock doesn’t even like artichokes and he ate every single bite and went back for seconds. He said this is a keeper.
This recipe is delicious, healthy, and whips up in a snap! Pics definitely don’t do this one justice, so you might just have to trust me on this one.
“It’s Greek To Me” Chicken:
Prep: 10 minutes
Cooking Time: 30 minutes
4 boneless skinless chicken breasts
Several cloves of minced garlic
1 medium sized container of low-fat or nonfat plain Greek yogurt
1 small jar pitted kalamata olives
1 small jar marinated artichoke hearts
1 small jar sun dried tomatoes
Optional: feta cheese
Pour Greek yogurt into baking dish, add in minced garlic and stir. Chop kalamata olives and add to yogurt with a tablespoon or two of the olive juice from jar. Slice the sun dried tomatoes and artichoke hearts and add to yogurt mix. Stir everything together. Add chicken breasts and thoroughly coat with yogurt mixture. Cover and keep in fridge for an hour or up to a add to allow the flavors to really work their magic.
Bake for 30 minutes at 350°F or until done.
Rock suggested topping the baked chicken with feta after it comes out of the oven for a little bit of an added Greek flavor. I recommend going crazy with the garlic. For me, the more there is, the better.
We had this with grilled vegetables and it was the perfect healthy dinner!