Hello friends! Happy Thursday 🙂 I’m excited to share my first recipe for the month of July. This month I will be featuring barbecue recipes from around the world. There is nothing better than grilling on the barbecue, especially during the summer months. Today on the blog, I am featuring a Greek recipe. Greek Oregano Chicken over a Prasini Salad. I served this Greek chicken with a side of tzatziki sauce and pita bread. Prasini salad has become one of my favorite types of greek salads. This salad consists of chopped romaine lettuce, scallions, fresh dill, feta cheese, lemon, olive oil and vinegar. Another variation to this salad is adding cucumbers. I first discovered this salad at one my favorite Greek restaurants called Mykonos Mediterranean. Every time I go I always order this salad. I hope you enjoy this recipe and stay tuned for a new summer drink recipe coming soon!
1 pound of chicken tenders
1-2 tablespoons of your favorite Greek seasoning (feel free to make a quick one by adding dried oregano, dried basil, dried dill, garlic powder, onion powder, salt and pepper)
1 tablespoon olive oil (marinade)
1-2 teaspoons fresh garlic, chopped
1 teaspoon fresh Greek oregano
3 cups chopped romaine lettuce
1/4 cup feta cheese, crumbled
1 teaspoon of fresh dill, chopped
2-3 scallions, thinly sliced
2 tablespoons olive oil (salad dressing)
1 teaspoon red wine vinegar
Salt & pepper
Light the grill first. While you wait for grill to heat up prepare marinade. In a large ziplock bag, add chicken tenders as well as olive oil, greek seasoning, fresh garlic, greek oregano, half of a lemon juiced, salt and pepper. Shake bag until all the chicken tenders are coated in marinade. Place chicken on wooden or metal skewers, whichever your preference is. Cook chicken on grill for about 20 minutes, turning skewers half way through. While the chicken is cooking on the grill prepare salad. In a large salad bowl, add romaine lettuce, dill, scallions, crumbled feta cheese and squeeze half of a lemon on salad. Pour olive oil and vinegar on salad and season with salt and pepper. Toss salad until it is coated in dressing. When the chicken skewers are cooked and no longer pink, take them off the grill and transfer to a platter to bring inside. On a plate, place prasini salad and right on top of that add chicken. Serve with tzatziki sauce and pita bread. Enjoy!
** note- you can find my recipe for tzatziki sauce under the recipe tab**
2 Comments Add yours
Love this and made similar on Sunday for dinner, but had run out of Dill !!!
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Thank you!! That’s great that you made it too!!
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