Greek Chicken healthy low fat recipe

Ingredients:

4 chicken breast skin removed
2 teaspoons extra virgin olive oil
1/2 medium sweet onion chopped fine
1 clove garlic peeled and pressed through a garlic press
14 1/2 oz. can diced tomatoes 
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
Sea salt and black pepper to taste
1/2 cup Greek olives pitted and sliced, Kalamata olives will work
1 Tablespoons fresh squeezed lemon juice
1/4 cup fresh parsley, chopped fine

Method:

Heat olive oil in a large skillet and brown chicken using medium heat. Add pressed garlic and chopped onions. Cook for about 2 minutes. Add tomatoes, cinnamon, cayenne, sea salt, black pepper and olives. Simmer in covered skillet for 15 minutes. Turn chicken over and cook another 10-15 minutes, until cooked through. Remove chicken from skillet and keep warm. Bring tomato mixture to a boil, add lemon juice and parsley to pan, and simmer until slightly thickened. Pour sauce over chicken and serve with pasta or rice. A Greek salad goes well with this recipe as well. greek chicken recipe

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Luscious strawberry vinaigrette with yogurt This recipe will give you about 1 ½ cups or 375 mls of dressing

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Rosemary Chicken recipe

Ingredients:

¼ Cup of Lemon Juice, fresh
¼ Cup of Olive Oil
2 Cloves of minced Garlic
1½ Teaspoons of fresh Thyme, chopped
1 Bay Leaf, whole
1½ Teaspoons of Fresh Rosemary, chopped
½ Teaspoon of Sea Salt
4 large Chicken Breasts, boneless and skinless

Method:

Place the lemon juice, olive oil, thyme, garlic, bay leaf, rosemary and salt together in a mixing bowl and mix well. Then pour the marinade into a large zip-close bag and place the chicken breasts inside. Seal the bag and place it in the refrigerator for 24 hours. Remove the bag occasionally and shake it lightly.

When you are ready to start cooking, set the broiler to preheat to high. Place the chicken breasts on a baking sheet lined with foil or on a broiler pan, saving the marinade for later use. Allow the chicken breasts  to broil for 8 minutes before flipping them and allowing them to baste and grill for a further 7 minutes. Serve with crusty bread and bread dipping of herbed olive oil.

Serves 4.

rosemary chicken  

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Mediterranean-style salad

Ingredients:

1 Can of Artichoke Hearts, 15 ounces
1 Can of White Beans, 15 ounces
¼ to 1/3 Cup of Red Onion, thinly chopped
1 Cup of Red Peppers, Roasted
½ to ¾ Cup of fresh Mint Leaves, chopped
Olive oil, to your taste
Lemon Juice
1 Cup of Feta Cheese, crumbled
Flakes of Red Pepper

Procedure:

First, on a cutting board, cut the artichoke hearts into quarter pieces. Then, under cold running water, drain the white beans and rinse them well.  Chop up the red peppers and fresh mint then dice the red onion finely.

Finally, place all of your ingredients in a mixing bowl and drizzle extra virgin olive oil over it. Then add the juice from half a lemon and sprinkle some red pepper flakes if you like spicy foods. Mix all of this well.

Before serving, sprinkle crumbled feta cheese onto the mix for a delicious addition to your meal.

Hints:

This goes well with shrimp, salmon, chicken or pork. You could also add sliced and pitted kalamata olives or try tossing it with pasta.

antipasto salad, mediterranean salad

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Ingredients
1 Tablespoon Minced Fresh Basil
1 Tablespoon Minced Fresh Parsley (Italian Best)
1 Tablespoon Fresh Minced Garlic
1 Teaspoon Thyme
1 Teaspoon Oregano
1 Teaspoon Black Pepper
1/2 Teaspoon Minced Fresh Rosemary
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Crushed Red Pepper Fakes
1/2 Cup Olive Oil
1/8 Teaspoon Fresh Lemon Juice

Directions

Place all the ingredients except the olive oil and lemon juice in a small blender or similar appliance and blend until the ingredients are all roughly the same size. In a separate bowl, add the olive oil and lemon juice and mix them well. Add 1 ½ teaspoons of mixed herbs for every 4 tablespoons of olive oil mixture and serve in a dish.

Dip warm bread in the sauce and enjoy.

Italian Bread Dip Recipe, bread dipping spices 

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