When it comes to meal planning, it can be tough to find recipes that are both delicious and nutritious. But what if we told you we have a recipe that ticks both boxes? Introducing our Greek chicken skillet recipe – not only is it nutritionist recommended, but it’s also packed with flavour. Get ready for a mouth-watering journey!
Cook Time: 40 mins Servings: 4
Ingredients
- 2 lemons
- 2 tablespoon sliced fresh or pickled jalapeno peppers, drained
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried dill weed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 8 ounce free-range skinless, boneless chicken breast halves, halved horizontally
- 14 ounce organic chicken broth
- 1 tablespoon grass fed butter
- ¾ cup dried quinoa
- 1 9 ounce package sliced fresh Brussels sprouts
- ¼ cup pitted green olives
- ¼ cup crumbled feta cheese
Directions
Zest and juice one lemon. In a one-gallon freezer bag mix together the lemon zest and juice, jalapeno peppers, oil, garlic, dill, salt, and pepper. Place chicken in bag. Slice remaining lemon; add to bag. Turn to coat chicken. Remove air from bag; seal. Lay flat on a baking sheet. Freeze for up to 3 months.
Remove frozen mixture from bag; place in an extra-large skillet. Add chicken broth and butter. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Add quinoa. Return to boiling; reduce heat. Simmer, covered, 10 minutes more. Add Brussels sprouts and olives. Return to boiling; reduce heat. Simmer, covered, 5 minutes more or until orzo is tender and chicken is done (165°F). Top with feta. Serves 4.
Notes
If using fresh (not frozen) chicken, combine the ingredients in the skillet through the butter, bring it to boiling, and then add the orzo. Simmer, covered, 10 minutes. Add Brussels sprouts and olives; simmer, covered, 5 minutes more or until orzo is tender and chicken is done (165°F).
