In any case, maybe it’s the pictures, I have no idea. We actually had a Cooking Light from 2009 laying around and I can legit say that they’ve gotten better with the quality of the recipes, amount of recipes, and format of the magazine. Whatever the case, here we are again with another dinner pretty much completely from Cooking Light. This time around it’s Greek chicken, potatoes that they recommend and some spinach the wife threw together.
Now, to give you an idea what we thought of this recipe, we made it twice in one week. The whole thing, not just one part was delicious. Let’s start with the chicken. One point the wife made with the chicken is that it was easier to cut up everything you need ahead of time to have it ready. This made the chicken come together much easier the second time around. I even go involved and was able to grill the chicken…so, I helped! With a lot of our recipes, this one comes together with ease. It’s really just sauté the ingredients in the pan over the course of about ten minutes or so. I used to hate olives, but I find myself loving recipes like this that incorporate them more and more. As this was coming together, the wife was spinning plates…as in making potatoes and spinach all at the same time.
So, as the chicken mixture was coming together, the wife worked on the potatoes. Now, to save some time on our end we used a vegetable steamer back to cook the potatoes. In addition, we used red potatoes because we had them and well…we like red potatoes. I don’t think it made a difference in the end, but obviously you could use either. After the potatoes were steamed, we mixed them into the butter, wine, oil, spice mixture….and done.
Lastly was the spinach. This was we played by ear and didn’t use a recipe. The wife threw some oil, garlic, and fresh squeezed lemon juice into a skillet with the spinach. After a few minutes and the spinach cooked down, it was done. I’m sure you can fool around with the amounts of things in the spinach, but the wife had her measurements on point.
Once everything was done we started to load our plates. We topped the chicken with the greek mixture from the stove. We finished it off with some feta cheese as the recipe recommends. Next was a heaping pile of spinach and another heaping pile of potatoes (the wife’s weren’t as heaping, but I’m a growing boy). As we dug into the meal, we couldn’t stop talking about how good it was. I realize that every recipe we try I say is good, but this one really stands out. All three things that we made worked really well together. I even went back to just eat the topping for the chicken and extra potatoes. I couldn’t stop myself. It felt like a crime to leave such goodness go to waste.
A hat tip to the wife and another to Cooking Light. We’ll have to see if we end up making this a third time in so many days!
- Cooking spray
- 4 (6-ounce) skinless, boneless chicken breast halves$$
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons olive oil
- 1 3/4 cups vertically sliced onion $
- 1 tablespoon minced garlic
- 1 ounce chopped pitted kalamata olives (about 14)
- 1 medium tomato, halved and sliced
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh oregano
- 2 teaspoons fresh lemon juice
- 1 ounce feta cheese, crumbled (about 1/4 cup) $$
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 minutes on each side or until done.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes. Add olives and tomato; cook 3 minutes or until tomato begins to break down, stirring occasionally. Remove pan from heat; stir in parsley, oregano, and juice. Top chicken with tomato and olive mixture; sprinkle feta evenly over chicken.
- 1 1/4 pounds (1 1/2-inch) baby gold potatoes
- 1 tablespoon butter, melted $
- 1 tablespoon white wine vinegar
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons chopped fresh oregano leaves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- Garnish: oregano leaves
- Place potatoes in a large saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Cover and cook 14 minutes or until potatoes are tender; drain. Combine melted butter, vinegar, olive oil, chopped fresh oregano leaves, pepper, and salt in a large bowl, stirring with a whisk. Add potatoes; toss to coat. Garnish, if desired.