Sunday, June 22, 2014

Greek Chicken with Feta Cabbage Slaw

Greek chicken and Feta cabbage slaw

This is a fresh summer meal that makes my tastebuds happy and doesn’t make me feel deprived. 
If you do all the prep work in the morning, everything will be ready for a quick dinner that night.

Chicken Prep
2 lbs of chicken breast
1/2 cup extra virgin olive oil
1 T greek seasoning
1/4 cup sliced onion

Slice chicken into strips(or use tenderloins) Combine other ingredients and pour over chicken. Seal dish and marinate for at least a few hours. 

Make the slaw:
1 small head of cabbage, shredded
6 oz crumbled feta
6 -7 green onions, chopped
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 teaspoon evaporated cane juice(you should use stevia)
salt & pepper to taste

Combine shredded cabbage, feta and chopped green onions in a large bowl. In a separate bowl whisk together vinegar, salt, pepper, sugar, and EVOO.

Pour over the slaw and toss.

Cover and refrigerate until ready to serve. It’s best if you let it refrigerate for a few hours so you may want to make the day before. 
Prepare meal:
When you are ready to prepare dinner, heat a 12" skillet over high heat and add 1T of olive oil. When pan is hot, add the chicken spreading evenly in pan in a single layer. Cook without stirrng for 1 minute until it begins to sear. Chicken should just begin to be opaque. Stir and continue to cook 1-2 more minutes until cooked through. Remove chicken to a serving dish to cool slightly. Chill if you prefer cold chicken strips.

Stir slaw to coat cabbage again. Place a serving on a plate and place chicken strips on top. Serve and enjoy

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