Category: Mediterranean Diet Recipes

Grilled Greek Chicken Breast – Twiins Style

Published on by Twiins in the KitchenLeave a comment

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.

 

Preparation of Feta cheese spread
Marinated Chicken breasts in grill pan
Grilled chicken breasts set aside
Plated Grilled Greek Chicken breasts
Also can replace “burger night” meal or next days lunch in a sandwich

 

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.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Mediterranean Couscous

Published on by Twiins in the Kitchen2 Comments

Mediterranean Couscous

  • Servings: 6-8
  • Difficulty: Easy

This is an amazing side dish using pearl (Israeli) couscous which is much larger than regular couscous. Combining onions, garlic, blistered tomatoes, roasted mashed garlic, and herbs give you a hearty side dish that you can add your favorite vegetables to! 😋❤️

Ingredients

  • 1¾ cups pearl couscous (also known as Israeli couscous)
  • 2¾ cup chicken broth
  • 1 large sweet onion, roughly chopped
  • 6-8 large cloves garlic peeled & minced
  • 2 pints cherry tomatoes
  • 6-8 large cloves garlic, cut off the end but keep the skin on
  • fresh baby spinach (a few handfuls)
  • salt & pepper to taste
  • 6 ounces Feta cheese (we use President’s Chunk)

Directions

  1. In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown.  Do not burn. Not all the couscous will brown & that’s ok.
  2. Add the chicken stock, cover, and cook about 10-15 minutes until liquid is absorbed. Remove cover and set aside.
  3. In a small skillet, saute the onions until they start to caramelize then add spinach. Cook until it starts to wilt then add the garlic & cook another minute. Sprinkle with salt & pepper.
  4. Add the cooked onions, spinach & garlic to the couscous. Stir well. Cover and set aside until fish is done.
  5. Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to 500ºF or broil. Once hot, reduce the oven temperature to 425ºF.
  6. Rinse tomatoes with water (no need to dry them). Coat the cherry tomatoes & whole cloves of garlic with 1 Tablespoon of EVOO. Sprinkle with salt. Combine well. Place on the lined baking sheet.
  7. Place baking sheet on the top oven rack and bake for 15-20 minutes, until tomatoes blister & garlic is soft (there should be a bit of juice too)
  8. Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic (it slips right out of the skin). Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.
  9. Just before serving, crumble & add the Feta cheese to the couscous.
  10. To serve, place cooked couscous mixture on a serving platter and sprinkle with remaining blistered tomatoes & garlic. Garnish with sprigs of fresh oregano & thyme.
  11. Enjoy!

Notes: This dish makes the perfect side dish to any meat or fish or serve alone mixed into a fresh mixed-greens salad for a refreshing summer main dish.

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.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Grilled Greek Chicken Breasts – Twiins Style

Published on by Twiins in the KitchenLeave a comment

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!😜😂

 

Preparation of Feta cheese spread
Preparation of Feta cheese spread
Marinated Chicken breasts in grill pan
Marinated Chicken breasts in grill pan
Grilled chicken breasts set aside
Grilled chicken breasts set aside
Plated Grilled Greek Chicken breasts
Plated Grilled Greek Chicken breasts
Also can replace "burger night" meal or next days lunch in a sandwich
Also can replace “burger night” meal or next days lunch in a sandwich