This is an emergency request for Michelle because she’s going to cook this down in LA this afternoon. So I’m going to post this so that she can have the list of ingredients. I’ll post pictures later to go with it. This is a delicious meal — quickly becoming one of our favorites and go-to meals to make for the week ahead.
I modified this recipe from the original Rachael Ray’s that I saw on the Foodnetwork while working out on the elliptical. I just tried to look for the recipe from her official website, but I couldn’t find it. Maybe she called it something else.
If you have someone helping to slice and dice, this should take about a half-hour to prep, and maybe another half-hour to cook the whole thing. It’s also low-cal, but very tasty from the infusion of citrus and herbs.
Grilled Greek Chicken:
3 skinless boneless chicken breasts, cut into chunks (can use thighs, or combo — your preference)
3/4 C. green olive tapenade (or a small jar from Trader Joe’s)
1/4 C. chopped fresh oregano
1/4 C. chopped fresh rosemary
1 small bulb garlic, crushed & minced
1/4 C. olive oil (or “EVOO”, as Rachael Ray calls it)
zest of 2 lemons
juice of 2 lemons
salt & pepper
Combine all ingredients and marinate chicken pieces for at least 15 minutes before grilling. Depending on the size/thickness of the chicken chunks, grill about 3 to 5 minutes per side. If I remember correctly, this was supposed to be a kebob-type meal. Regardless, if you don’t have a grill, pan-fry over medium-high heat until chicken is cooked through. Save the sauce to spoon over chicken and Mediterranean Orzo (I’m completely addicted to this orzo dish).
If you have one of these grilling pans, you can do it over the stovetop…
(Orzo grows in size exponentially; keep that in mind before doubling this recipe. On the other hand, it is SO good, you might want to double it anyway.) (The “optional” were what I added to the original recipe).
1 small red onion, finely chopped
2 small persian cucumbers, chopped
1/2 C. pine nuts, toasted (optional)
1 C. feta cheese, crumbled
1/2 C. shredded reggiano/parmesan (optional)
1/2 C. chopped kalamata olives
1 C. (or a very big handful) italian (flat) parsley, chopped
juice from 1 lemon
1/2 C. sun-dried tomatoes, chopped (optional)
salt/pepper to taste
1 C. orzo (about 1/2 package), cooked per instructions
Prepare all ingredients while the orzo is cooking. You’ll want to mix this all together while the pasta is still warm so that the cheeses melt.