Ample Bites was looking for a light chicken dish to serve in the middle of the high-calorie Holiday Season. My refrigerator contained chicken breasts, feta cheese, greek olives, and spinach. The pantry and spice drawer were populated with a variety of spices from which to create just about any dish. This combination of ingredients inspired me to create Greek Chicken with Spinach and Feta, light dinner fare that was a perfect for solution for the problem at hand. The recipe follows:
Greek Chicken with Spinach and Feta
(Mark Kelly, December 2012)
Makes 6 servings
6 boneless, skinless chicken breasts
7 Tbsp extra-virgin olive oil, divided, plus extra for drizzling
3 Tbsp fresh lemon juice
Freshly ground black pepper
2 Tbsp dried oregano
2 cloves garlic, minced
1 pound fresh baby spinach
8 ounces feta cheese, crumbled
6 ounces greek olives, coarsely chopped
In a large non-reactive bowl prepare the marinade by whisking together 6 tablespoons oil, lemon juice, 2 pinches of salt, oregano and 1 tablespoon pepper. Toss the chicken breasts in the marinade, cover and refrigerate for up to 4 hours. Bring the chicken to room temperature and shake off excess marinade.
Preheat oven to 375F. Place a rimmed baking sheet with a wire rack on the middle shelf. Bake the chicken on the wire rack until cooked through 20 – 25 minutes. Cover loosely and let stand for 5 – 10 minutes before serving.
In a large heavy skillet over medium heat add 1 tablespoon and cook garlic for 30 seconds. Add all of the spinach and cook until wilted but not soggy. Sprinkle the feta over the spinach.
To serve, spoon a portion of the spinach-feta on a plate and top with a sliced chicken breast. Drizzle with olive oil, top with olives, and re-season with salt and pepper.