Sauteed Greek Chicken with Tomato, Olive, and Feta Topping is easy enough for a work-night meal, and it has all those Greek flavors you love. And this tasty chicken dish is low-carb, gluten-free, and South Beach Diet Phase One.
This easy Sauteed Greek Chicken with Tomato, Olive, and Feta Topping is a delicious chicken dinner that you'll probably want to make over and over if you like these ingredients. The chicken has the same flavors that have made Very Greek Grilled Chicken one of the most popular recipes on the blog, and the tomato, olive, and Feta topping has the ingredients I love so much in Greek Salad.
Even if you don't plan ahead you can still make this chicken, letting it marinate for just an hour in the fridge. You can also start marinating the chicken early in the day (or even when you go to work in the morning) and then cook it that night. After the marinating time it's a quick meal; the chicken cooks in a few minutes, and chopping tomatoes and olives and crumbling Feta for the topping won't take long at all, making this perfect for dinner when you need to eat soon.
I adapted this recipe just a little from Sauteed Chicken with Tomatoes, Olives, and Feta that I found in Bon Appetit Fast Easy Fresh and that's a great cookbook for this type of simple dish with fresh flavors. The technique I loved was scoring the top of the chicken to give more surface for the marinade to coat, very similar to my own trick for Juicy Grilled Chicken Breasts!
If you want to skip the photos below and watch a video instead, here is a video of how to make this recipe. See more recipe videos on My You Tube Channel.
Trim chicken and pound them so they're the same thickness, about 1/2 inch. Make small cuts to score the top of the chicken breasts in a criss-cross pattern. Mix together olive oil, lemon juice, chopped fresh oregano, and minced fresh garlic. Reserve 1/4 cup of the mixture for the topping, pour the rest over the chicken and marinate in the refrigerator for at least one hour and as long as all day.
Before you cook the chicken breasts, chop tomatoes, slice Kalamata olives, and crumble Feta and stir it together with the reserved marinade. Heat a little olive oil in heavy pan. Cook chicken 3-4 minutes on each side, season to taste with salt and fresh-ground black pepper, and then serve with some of the topping spooned over.
Lemony Green Beans for a low-carb meal.
Sauteed Greek Chicken with Tomato, Olive, and Feta Topping
(Makes 4 servings; recipe adapted from Sauteed Chicken with Tomatoes, Olives, and Feta found in Bon Appetit Fast Easy Fresh.)
4 boneless, skinless chicken breasts, trimmed and scored on top
1/2 cup olive oil (plus a little more for cooking chicken)
1/2 cup fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
2-3 T chopped fresh oregano (or in a pinch, use 1 tsp. dried oregano)
1-2 tsp. finely chopped fresh garlic
1 cup chopped cherry tomatoes (I cut them in fourths lengthwise)
1/3 cup sliced Kalamata olives (I cut them in fourths lengthwise)
1/2 cup crumbled Feta cheese
salt and fresh-ground black pepper to taste
Trim any visible fat or undesirable parts from each chicken breast, then score the top with small diagonal cuts that criss-cross, being careful not to cut too far into the chicken so you can still turn them when you cook.
Mix together the olive oil, lemon juice, oregano, and minced garlic. Remove 1/4 cup of that mixture and set aside for the topping later. Put scored chicken pieces into a glass baking dish or a Ziploc bag and marinate in the refrigerator at least one hour or as long as all day.
When you're ready to cook, take the chicken out of the fridge and let it come to room temperature while you cut up the olives and tomatoes. Gently mix together the cut tomatoes, olives, crumbled Feta and reserved marinade.
Heat about 1 tsp. additional olive oil in a large heavy frying pan over medium-high heat. (I used a 12-inch cast-iron skillet which is great for stovetop browning of meat.) Remove chicken from the marinade and arrange in frying pan so they aren't crowded, scored side down. Cook 3-4 minutes on the top side, or until nicely brown, then turn and cook another 3-4 minutes on the second side. Chicken should feel firm (but not hard) to the touch when it's done. Season chicken to taste with salt and fresh-ground black pepper. (Remember the Feta is salty, so I wouldn't use too much salt.)
Arrange chicken on a platter or on individual serving plates and spoon over the tomato, olive, and Feta topping. Serve hot.
South Beach Diet / Low-Carb Diet Suggestions:
This low-carb recipe is perfect for all phases of the South Beach Diet, and most other types low-carb eating plans. If you omit the Feta, this could also be Paleo or Whole 30 approved.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Tasty Dinners with Chicken:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)
Slow Cooker Chicken Recipes Photo Index Page ~ Slow Cooker from Scratch
West African Chicken and and Peanut Stew with Chiles, Ginger, and Green Onions ~ Kalyn's Kitchen
Low-Carb Chicken Zucchini Noodle Pad Thai ~ White on Rice Couple
Rosemary-Mustard Grilled Chicken ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)