Feed your family something they will love
this week, and you don’t have to spend hours
in the kitchen preparing it!
Becky Low with Utah Dairy Farmers is here to
share her recipe for Marinated Greek Chicken
2 pounds boneless, skinless chicken breasts or
1 teaspoon seasoning of choice, optional (Grill
Mates, Mrs Dash, etc)
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 cup lemon juice, about 1 fresh lemon preferred
1-2 cloves crushed garlic
1 teaspoon dried oregano leaves
Dash sea salt, to taste
Fresh ground pepper, to taste
3 tablespoons drained capers
6 ounces Feta cheese, crumbled or cubed
See variations below for other ingredients
Grill, bake, broil or boil (in chicken broth) chicken using
seasonings of choice, until cooked through. Cut chicken
into strips. Place chicken strips in a glass pan (single
Prepare marinade/dressing by whisking together oil,
vinegar, lemon, garlic, oregano, salt and pepper; add
capers and pour over chicken; cover and refrigerate at
least an hour to overnight.
Entrée – prepare a bed of steamed and buttered Jasmine rice
(or rice of choice). Warm chicken and dressing to taste
(don’t boil); remove chicken from marinade/dressing and
over rice bed. Scatter crumbled Feta cheese and sliced
kalamata olives over top; drizzle with marinade/dressing.
Garnish with a slices of tomato and fresh parsley springs.
Salad – prepare a salad bed of romaine lettuce hearts,
diced tomatoes, coarsely chopped kalamata olives, thin
sliced red onion, cucumber slices and crumbled Feta cheese.
Remove chicken from marinade/dressing and arrange cold
strips on lettuce. Drizzle with marinade/dressing.
Appetizer – arrange chicken strips on platter with plenty
of chunked Feta cheese and olives.
Sandwich – prepare whole wheat toast with condiments of
choice (mayo, mustard, etc). Remove chicken strips from
marinade/dressing and arrange on toast, add thin rings red
onion, slices of avocado and tomato, and crumbled Feta