The meal prepping is working out well for me and the fitness challenge I signed up for. And it’s working out well for the family too.
My pickiest eater has been eating the meats I’m serving and even going back for seconds – which never happens!
I didn’t think she’d like this recipe but I was wrong. A second helping and she said I have to make this again! Win!
Tonight we had Greek Salsa Chicken. I found the recipe here: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1383625
This was super easy and delicious!
For Salsa –
4 oz crumbled feta cheese
1 c. halved grape or cherry tomatoes
1/4 c. pitted kalamata olives
1/4 c. minced fresh parsley
1/4 c. fresh lemon juice
1/4 c. extra virgin olive oil
1 T. chopped fresh oregano
For the chicken –
1 skinless, bone in chicken breast halves (6 – 7 oz each) seasoned with kosher salt and ground black pepper
2 T. extra virgin olive oil
2 lemons, cut into wedges
Preheat oven to 450 degrees
Combine feta, tomatoes, olives, parsley, lemon juice, 1/4 c. olive oil, and oregano for the salsa in a large bowl. Cover and chill salsa.
Saute chicken pieces in 2 T. olive oil in a large roasting pan over medium high heat until chicken is browned on skin side. Turn over chicken.
Squeeze lemon wedges over chicken to coat with lemon juice, then nestle squeezed lemon wedges around chicken breasts. Roast until chicken reaches an internal temperature of 160 degrees on an instant read thermometer about 30 minutes.
Transfer chicken and lemons to a large platter; top with salsa.
Number of Servings: 6