Greek Chicken With Feta And Dill Recipe - Cooking Index
Greek Chicken With Feta And Dill Recipe - Cooking Index
| 4 | Pita - (6-inch) breads | |
| 5 teaspoons | 25ml | Olive oil - divided |
| 4 | Boneless - skinless chicken breast halves, (1 1/4 to 1 1/2 lbs) | |
| 1 teaspoon | 5ml | Salt - divided |
| 1/2 teaspoon | 2.5ml | Freshly ground pepper - divided |
| 1/2 cup | 31g / 1.1oz | Red onion - diced |
| 1 teaspoon | 5ml | Zucchini - sliced |
| 3/4 cup | 177ml | Chicken broth |
| 2 tablespoons | 30ml | Fresh dill - or 1/2 tsp. Dried, chopped |
| 1/2 cup | 73g / 2.6oz | Feta cheese - crumbled |
1. Prepare grill or heat broiler and broiler pan. Brush pita breads with 1 teaspoon oil. Brush chicken breast halves with 2 teaspoons oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set both aside.
2. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-heat. Add onion and cook until browned, 4 to 5 minutes. Add garlic; cook 30 seconds until fragrant. Increase heat to high; add zucchini and cook 2 minutes. Add chicken broth, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to boil and cook, stirring occasionally, until zucchini is tender and liquid is evaporated, 5 to 6 minutes. Add tomatoes and dill; cook q minute to blend flavors.
3. Meanwhile, grill pita breads 1 minute per side; set aside. Grill chicken breasts until cooked through, 6 to 7 minutes per side. Arrange chicken and vegetables on serving plates; sprinkle vegetables with crumbled feta cheese. Serve with pita bread.
Source:
LHJ
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