Grilled Greek Chicken Breast – Twiins Style

Grilled Greek Chicken Breasts-Twiins Style

  • Servings: 4
  • Difficulty: Easy

When marinating chicken with Greek-inspired flavors the Mediterranean is brought to your dinner table and with it all the sunshine and joy for life that is associated with a beautiful outdoor dinner in the Greek Islands! This dish is so simple but packs huge flavor! Whether you want a quick family meal or a casual dinner with friends you will love it...Enjoy!😋❤️

Ingredients

  • 2 large boneless chicken breasts, sliced in half lengthwise to make 4 pieces
  • 2 tsp EVOO
  • 1 tsp red wine vinegar
  • 1½ tsp fresh Greek oregano, chopped (dried may be substituted, but use a lesser amount)
  • 1½ tsp fresh dill, chopped ( dried may be substituted, but use a lesser amount)
  • 1/2 tsp garlic powder
  • Salt & pepper to taste
  • 1 cup Feta cheese, crumbled
  • 1/2 tsp garlic powder
  • 3-4 Tablespoons 2% milk ( any milk works well)
  • 1½ Tablespoons red onion, chopped
  • 1 large tomato, sliced
  • Fresh oregano, chopped for garnish
  • Mixed salad greens with  olives, cucumbers, red onion, thin sliced
  • Optional: Dolmas (stuffed grape leaves)

Directions

  1. In a large bowl, combine 2 tsp EVOO, red wine vinegar, oregano, dill, garlic powder, salt & pepper.
  2. Pound chicken between sheets of waxed paper to a 1/4” thickness. Cut each piece in half to yield approximately 6-8 pieces of chicken breast.
  3. Add chicken breasts to the marinade, cover & refrigerate 30 minutes. (this step can be prepared ahead of time until ready for cooking.)
  4. In a small bowl, combine the Feta cheese, garlic powder, 2% milk & chopped red onion. Using a fork, mash well to make a spread. Add additional milk if too thick until you reach desired consistency. (this step can be prepared ahead of time & refrigerated until ready to serve)
  5. In a grill pan or large skillet drizzle 1 tsp of EVOO, then using a paper towel, coat pan.
  6. Heat pan to medium-high. Once hot, place half the chicken pieces in the pan and cook until browned approximately 2 minutes on each side. Remove from pan & set aside. Cook remaining chicken breasts and set aside.
  7. Place mixed salad greens on a dinner plate then top with cooked chicken breast(s).  Garnish the chicken with Feta cheese spread.  Arrange tomato slices on the dish and garnish with fresh Greek oregano.

 

 

Notes: Recipe adapted from Weight Watchers.  To enhance this Greek meal, drizzle salad greens with EVOO, red wine vinegar, add a little feta cheese, red onion, cucumber, and some Greek olives for a side salad. The creamy feta cheese spread is delicious on any vegetable or baked potato.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Zucchini Shrimp Boats

Zucchini Shrimp Boats

  • Servings: 4-6
  • Difficulty: Easy

With zucchini being so plentiful we’re always trying to come up with new ways to prepare them. Usually, we make zucchini boats stuffed with sausage, and while they are delicious we’ve been trying to incorporate healthier substitutes for sausage & red meat. So, while going through the freezer I found a 2 lb. bag of frozen large uncooked shrimp (from Costco) and decided to make the zucchini boats using the shrimp. This simple recipe came out delicious...mimicking a creamy shrimp scampi minus the pasta. It’s naturally gluten-free and oh so good!😋❤️

Ingredients

  • 4 large zucchini, sliced lengthwise
  • 2 lbs. large shrimp
  • salt, pepper, garlic powder to taste
  • 2 Tablespoons EVOO
  • 4 large cloves garlic, minced
  • 1 Tablespoon fresh thyme leaves, chopped
  • juice of 1/2 lemon
  •  8 oz mozzarella, shredded
  • 1/4 cup Parmigiano Reggiano cheese,  grated
  • 2 large tomatoes, chopped
  • 1/4 cup heavy cream
  • parsley, chopped for garnish

Directions

  1. Preheat oven to 350ºF.
  2. Cut each zucchini lengthwise in half. Score the inside leaving a bit of an edge, then scoop out zucchini flesh and set aside in a medium bowl.
  3. Place each zucchini in a large casserole dish and drizzle with EVOO. Sprinkle with fresh thyme leaves, salt, pepper, & garlic powder to taste. Bake about 20 minutes in the preheated oven until tender. (Keep oven on because you will return the filled zucchini boats to finish baking)..
  4. While zucchini is baking, heat a large skillet over medium heat, add EVOO.
  5. Add shrimp & season with salt & pepper. Cook until pink 3-4 minutes turning once.   Remove from heat and let cool enough to handle then chop into bite-size pieces.
  6. Add reserved zucchini, tomatoes, and garlic then cook 1-2 minutes more.
  7. Return chopped shrimp to skillet & add heavy cream, Parmigiano Reggiano cheese, & lemon juice. Cook until slightly reduced about 3-4 minutes.
  8. Fill the zucchini boats with the shrimp mixture & top with mozzarella and a sprinkle of Parmigiano Reggiano cheese. Cook until cheese bubbles, about 10 minutes.
  9. Garnish with fresh parsley & more Parmigiano Reggiano. (optional)
  10. Serve immediately and wait for the compliments! ❤️

Notes: Serve as a main dish with a side salad and crusty bread.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Grilled Greek Chicken Breasts – Twiins Style

Grilled Greek Chicken Breasts-Twiins Style

  • Servings: 4
  • Difficulty: Easy

When marinating chicken with Greek-inspired flavors the Mediterranean is brought to your dinner table and with it all the sunshine and joy for life that is associated with a beautiful outdoor dinner in the Greek Islands! This dish is so simple but packs huge flavor! Whether you want a quick family meal or a casual dinner with friends you will love it...Enjoy!😋❤️

Ingredients

  • 2 large boneless chicken breasts, sliced in half lengthwise to make 4 pieces
  • 2 tsp EVOO
  • 1 tsp red wine vinegar
  • 1½ tsp fresh Greek oregano, chopped (dried may be substituted, but use a lesser amount)
  • 1½ tsp fresh dill, chopped ( dried may be substituted, but use a lesser amount)
  • 1/2 tsp garlic powder
  • Salt & pepper to taste
  • 1 cup Feta cheese, crumbled
  • 1/2 tsp garlic powder
  • 3-4 Tablespoons 2% milk ( any milk works well)
  • 1½ Tablespoons red onion, chopped
  • 1 large tomato, sliced
  • Fresh oregano, chopped for garnish
  • Mixed salad greens with  olives, cucumbers, red onion, thin sliced
  • Optional: Dolmas (stuffed grape leaves)

Directions

  1. In a large bowl, combine 2 tsp EVOO, red wine vinegar, oregano, dill, garlic powder, salt & pepper.
  2. Pound chicken between sheets of waxed paper to a 1/4” thickness. Cut each piece in half to yield approximately 6-8 pieces of chicken breast.
  3. Add chicken breasts to the marinade, cover & refrigerate 30 minutes. (this step can be prepared ahead of time until ready for cooking.)
  4. In a small bowl, combine the Feta cheese, garlic powder, 2% milk & chopped red onion. Using a fork, mash well to make a spread. Add additional milk if too thick until you reach desired consistency. (this step can be prepared ahead of time & refrigerated until ready to serve)
  5. In a grill pan or large skillet drizzle 1 tsp of EVOO, then using a paper towel, coat pan.
  6. Heat pan to medium-high. Once hot, place half the chicken pieces in the pan and cook until browned approximately 2 minutes on each side. Remove from pan & set aside. Cook remaining chicken breasts and set aside.
  7. Place mixed salad greens on a dinner plate then top with cooked chicken breast(s).  Garnish the chicken with Feta cheese spread.  Arrange tomato slices on the dish and garnish with fresh Greek oregano.

Oops, I had a brain freeze!  I forgot to add the olives, cucumbers, and sliced red onions to the salad greens before taking the photo for this post…then we ate & it was too late!😜😂