SEATTLE —
Greek Chicken
Ingredients:
- 1.5 lbs skinless chicken breast, butterflied and cut into cubes
- Juice of 1/2 lemon, added at end
Marinade
Ingredients:
- 2 tbsp EVOO
- 1/2 tsp Cavanders Greek seasoning
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Directions:
- Combine ingredients in a large bowl, add chicken pieces and coat evenly. Cover bowl and set in fridge to marinate for at least one hour.
- Bring skillet to medium high heat. Add a drizzle of olive oil. Add chicken. Sear chicken until golden brown, then flip. Let chicken cook all the way through, then toss with lemon juice. Remove from heat and serve.
Horiatiki for Two
Salad
Ingredients:
- 2 organic Persian cucumbers
- 4 tomatoes
- 1/2 red onion
- 1/2 Bell Pepper (optional)
- A palm of Kalamata olives
- 1/4 cup sliced peperoncini peppers, strained
- 8oz Block feta, cubed
Dressing
Ingredients:
- 1/4 cup EVOO
- 1/8 cup red wine vinegar
- Generous pinch of oregano
- Salt and pepper to taste
Directions:
- Slice cucumbers in half lengthwise and cut into thin slices at an angle. Cut tomatoes in half and slice into even segments. Thinly slice red onion and bell pepper if desired. Combine ingredients in bowl.
- Toss with red wine vinegar and olive oil, or Papou’s famous dressing from Nikos Gyros.
Tzatziki
Ingredients:
- 16oz Greek Yogurt
- 1/4 cup Whole Milk
- 2 Persian Cucumbers, Grated
- Juice of 1/2 Lemon
- 2 cloves of garlic, finely minced
- 1 tbsp Fresh dill, finely chopped
- 1/4 cup olive oil
- Pinch salt
Directions:
Mix ingredients in medium bowl and taste. Adjust measurements to preference. Cover and let sit in fridge for at least 30 min for maximum flavor.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.