MEDITERRANEAN GRILLED CHICKEN BREASTS
Make and share this Mediterranean Grilled Chicken Breasts recipe from Food.com.
Provided by Helen Marquez
Categories One Dish Meal
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle and rub salt and pepper on chicken breast.
- Sprinkle italian seasoning over chicken breast making sure that it has the seasoning all over.
- In a ziploc bag pour the olive oil and seal it, then rub the bag to spread the oil in bag.
- Place seasoned chicken breasts in the bag and rub again thoroughly.
- Place to marinate in refrigerator for at least two hours.
- After your marinade is done, place on preheated grill in medium-low and cook both sides for about 15 to 20 minute.
- In the meantime, you can be steaming your veggies -if you want to accompany it- or just serve as is. Enjoy!
Nutrition Facts : Calories 488.1, Fat 40.4, SaturatedFat 7.6, Cholesterol 92.8, Sodium 91.9, Protein 30.2
MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE
Provided by Bobby Flay
Time 3h50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.
- For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.
- Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.
- Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.
MEDITERRANEAN CHICKEN
Steps:
- Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
- Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
- Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
- Add the butter to the pan, shaking to combine the sauce.
- Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.
MEDITERRANEAN SALAD WITH GRILLED CHICKEN
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the grill over medium-high heat.
- Remove the skin from the chicken breast. Slice the chicken breasts off the bone and slice each piece across horizontally to get 4 large, thin pieces.
- When the grill is hot, brush the grill grates with cooking oil to prevent the chicken from sticking. Sprinkle the chicken pieces with salt and pepper and grill for 4 minutes per side. Let rest for a few minutes, and then slices into strips, if desired.
- In a large bowl, whisk together the olive oil, Italian seasoning, sugar, lemon juice, half the zest and season with a pinch of salt and pepper. (Reserve the remaining half of the lemon zest for another recipe.) Reserve 2 tablespoons of the dressing to drizzle over the top of the salad.
- Add the green beans, olives, cheese, onions and lettuce to the remaining dressing, and toss to coat evenly. Divide the salad evenly among 4 plates or 1 large platter and top with the sliced chicken. Drizzle with the reserved dressing.
Nutrition Facts : Calories 402 calorie, Fat 22 grams, SaturatedFat 5.5 grams, Cholesterol 96 milligrams, Sodium 581 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 37 grams, Sugar 6 grams
MEDITERRANEAN CHICKEN
Steps:
- Cut a two inch pocket into the thickest part of each chicken breast. Stuff each pocket with spinach and feta cheese and seal with a tooth pick. Season each breast well with salt and pepper. Heat oil over medium high heat and saute the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil. Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds. Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley.
SIMPLE MEDITERRANEAN GRILLED CHICKEN
Make and share this Simple Mediterranean Grilled Chicken recipe from Food.com.
Provided by mydesigirl
Categories Chicken Breast
Time 46m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine the olive oil, garlic, the juice of the lemon, a generous amount of salt and pepper, and the tahini.
- Mix and let sit for at least 30 minutes, though longer is better.
- Grill on a very hot grate for 2 minutes per side.
- Do not overcook.
- Top with chopped fresh parsley.
MEDITERRANEAN SALAD WITH GRILLED CHICKEN BREASTS
From Pam Riesnberg, Home Appetit, from a cooking class that I took. It was wonderful-there is short marination for the chicken and it is grilled on a stove top in a grill pan and the salad and dressing are easy to assemble. This would be nice for a luncheon or a party.
Provided by Oolala
Categories Salad Dressings
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Combine marinade ingredients in a bag or glass dish and add the chicken to marinate for 30 minutes.
- Grill about 5-6 minutes per side or broil 6-7 minutes per side; When slightly cooled, slice chicken breasts on the diagonal and set aside.
- Make the dressing by combining all ingredients except for the oil and then slowly whisk in the oil, taste and adjust seasoning and set aside until ready to eat.
- In a salad bowl, combine all the greens and vegetables and pita chips with chicken and toss.
- Whisk the dressing and add to the salad and toss more and serve immedietly.
Nutrition Facts : Calories 744.1, Fat 44.7, SaturatedFat 6.5, Cholesterol 131.7, Sodium 241.8, Carbohydrate 31.2, Fiber 8.9, Sugar 17.6, Protein 57.8
MEDITERRANEAN GRILLED CHICKEN BLT
A nice sandwich to make for a luncheon, a romantic picnic or outdoor family outing in nice weather; make ahead of time, refrigerate and serve later. Or serve hot aside soup or salad for a comfort food type of dinner during the cold winter months. I've used the George Foreman to grill the chicken and have grilled the sun-dried tomatoes atop the breast, along with dried oregano seasoning.
Provided by TheDancingCook
Categories Lunch/Snacks
Time 1h
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Slice a"pocket" into the side of each chicken breast; stuff with a sun-dried tomato and 2 sprigs of oregano.
- Rub chicken with 1 Tbsp oil from the sun-dried tomatoes and season with the salt and pepper.
- Grill and baste with remaining 1 Tbsp oil from the tomatoes (internal temp 180 when chicken is done).
- While chicken is grilling, combine ingredients for the dressing in a small bowl.
- Remove chicken and cut into long, thin slices.
- Spread the bottom part of the focaccia bread with the dressing; divide chicken slices (enough for 4 sandwiches) and add, as well as 2 slices bacon, tomato slices and lettuce leaf per sandwich.
MEDITERRANEAN GRILLED CHICKEN & GREENS
Any chicken entree that's this easy and yummy is a win-win for me. And it's healthy, too! -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°., In a large bowl, combine greens, tomatoes, feta cheese and olives. Drizzle with vinaigrette; toss to coat. Slice chicken; serve with salad.
Nutrition Facts : Calories 282 calories, Fat 11g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 717mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
GRILLED MEDITERRANEAN-INSPIRED CITRUS CHICKEN THIGHS
Citrus/herb flavored chicken thighs. Serve with couscous or orzo and freshly steamed vegetables. I like to serve this with the Orzo with Parmesan and Basil recipe on this site by DODIEPAJER.
Provided by westcoastcook
Categories Chicken Thighs
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
- Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 417.3 calories, Carbohydrate 11.8 g, Cholesterol 69.8 mg, Fat 35.3 g, Fiber 4.8 g, Protein 20.5 g, SaturatedFat 6 g, Sodium 68.8 mg
MEDITERRANEAN GRILLED CHICKEN FINGERS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love the Mediterranean flavors and the ease and quickness of preparation .Goes well for Summer BBQ starters as well for Parties and Entertaining of all Seasons. Growing up in the NYC Tri State Area we are all familiar with Greek Diners and the great flavors they offer.
Provided by erotter
Categories Chicken Breast
Time 40m
Yield 24 strips, 6 serving(s)
Number Of Ingredients 13
Steps:
- For Chicken Strips.
- Slice Chicken breast thin and then cut into ¾ inch strips.
- Finelly chop the challots and parsley, squeeze the juice of lemon and mix well in a large bowl.
- Then add the Hidden Valley Original Ranch Seasoning Mix, oregano, salt and pepper to the mix and combine well.
- Place the Chicken strips in a Plastic Food Bag and pour in your mixture.
- Close bag and shake well until all Chicken Strips are coated evenly.
- Refrigerate closed bag of chicken strips for at least one hour or overnight.
- For Dipping Sauce.
- Peel, Seed and Puree half of Cucumber and combine in a medium bowl with the greek yogurt, dried dill, parmesan cheese and chives.
- Refrigerate mixture for at least one hour or overnight.
- Preparations.
- Spray a large grill pan with Olive Oil flavored cooking spray and heat to a medium temperature.
- Place chicken strips and grill for about 3 minutes on each side.
- When browned place in Serving Tray.
- Place Dipping Sauce in a bowl and place on Serving Tray next to the chicken strips.
Nutrition Facts : Calories 148.9, Fat 7.5, SaturatedFat 2.4, Cholesterol 48.6, Sodium 86.2, Carbohydrate 3.5, Fiber 0.7, Sugar 0.7, Protein 16.6
EASY MEDITERRANEAN BAKED CHICKEN BREAST
One of our go-to recipes for chicken breast that we make often during the week because it's so easy. Chicken breast gets marinated in Mediterranean flavors like lemon juice, olive oil, and herbs and then baked in the oven.
Provided by Silke
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.
- Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.
- Place chicken breasts into a baking dish and pour marinade on top.
- Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.
Nutrition Facts : Calories 501 calories, Carbohydrate 3.5 g, Cholesterol 129.2 mg, Fat 32.5 g, Fiber 0.4 g, Protein 47.4 g, SaturatedFat 5.3 g, Sodium 191.3 mg, Sugar 0.8 g
MEDITERRANEAN STYLE GRILLED CHICKEN
Make and share this Mediterranean Style Grilled Chicken recipe from Food.com.
Provided by BLWooldridge
Categories Chicken Breast
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients, except olive oil and chicken into food processor and puree untill smooth.
- With food processor running, drizzle in olive oil.
- Clean and rinse chicken and place in zip top bag.
- Add marinade to plastic bag. Mix to thoroughly cover chicken and let sit for 1 to 2 hours in refrigerator.
- Grill chicken. Spread extra marinade on chicken while grilling.
MEDITERRANEAN CHICKEN BREASTS
Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. If you're craving crispy chicken, this Mediterranean-style chicken is fairly quick to make and relatively low-fat! Serve it with a pasta or rice side dish and your favourite salad greens.
Provided by bluemoon downunder
Categories Chicken Breast
Time 25m
Yield 6 Mediterranean Chicken Breasts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
- Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
- Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.
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MEDITERRANEAN GRILLED CHICKEN BREASTS - SERVED FROM …
From servedfromscratch.com
4.8/5 (41)Calories 459 per servingCategory Main Course
- To a large plastic food storage bag, add olive oil, lemon juice, parsley, garlic, paprika, and oregano and give a little mix.
- Give the chicken breasts a small slice with a knife or pierce with a fork, and then generously season with salt and pepper on both sides. Add to plastic bag with marinade. Seal bag and with your hands, mix the chicken and the marinade together well. Place in fridge and let marinate for 20 minutes or up to two days in the fridge (the longer the better!)
- Remove chicken from bag and cook on a grill (or in a grill pan on medium high heat) for about 5-6 minutes per side. Cook until chicken is cooked through and has an internal temperature of at least 165 degrees.
MEDITERRANEAN GRILLED CHICKEN + DILL GREEK YOGURT SAUCE
From themediterraneandish.com
4.9/5 (56)Calories 307 per servingCategory Entree
- First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
- In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
- Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight.
- When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
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4.9/5 (31)Total Time 35 minsServings 4Calories 231 per serving
- Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.
- Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.
- Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
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