Greek Chicken Breast

Greek Chicken Breast

adapted from Keto for Beginners (2020)

I get bored with chicken breasts so I have to mix up how they are cooked. Adding a few Greek ingredients livens up this dish.

served on a bed of Cauli - Spanakorizo (Greek Spinach Cauliflower Rice)

Makes 3 servings                                                     0 WW Blue points / serving

3 boneless, skinless chicken breasts

1 tsp. Penzeys Greek seasoning, your favorite Greek seasoning or Kosher salt & freshly ground black pepper

1 1/2 tsp. chopped garlic

3/4 cup homemade chicken stock or store bought broth

1 tomato, sliced

3 Tbsp. reduced fat feta cheese

1 Tbsp. fresh dill, chopped

1. Preheat the oven to 380F.
2. Season the chicken breasts with the seasoning or salt & pepper.
3. In a pan coated with cooking spray, brown the chicken for 2 minutes on each side.
4. Add the stock and garlic, bring to a boil, reduce to simmer and cook for 10 minutes.
5. Turn off the heat, top the chicken with the tomatoes and feta and put pan into the preheated oven; cook an additional 10 minutes or until the chicken is cooked through.
6. Top with dill and serve.

Enjoy!

Eggplant Gratin

Eggplant Gratin

adapted from Gourmet October 1990

My husband likes this dish with the addition of my Fat Free Pomodoro Sauce.

Makes 2 servings                                                     0 WW Blue points / serving

1/2 lb. eggplant, sliced

Cooking spray

3/4 cup minced onions

1/2 tsp. Penzeys Greek seasoning (optional)

2 Tbsp. + 2 tsp. fresh parsley, chopped

1 1/2 Tbsp. grated Parmesan cheese

2 Tbsp. low carb dry bread crumbs*

1. Lay the eggplant on paper towels; sprinkle with salt; let stand for at least 30 minutes to draw to some of the moisture.
2. Preheat the oven to 400F.
3. Cut the eggplant into 1/2 inch pieces and place in a steamer basket.
4. Bring a couple of inches of water to a boil in a pot; add the steamer basket and cook covered until the eggplant is tender, about 10 minutes.
5. Remove the steamer basket from the pot and allow the eggplant to drain for about 5 minutes.
6. Meanwhile, cook the onion with the Greek seasoning or salt and pepper until the onion softens, about 3 minutes.
7. Turn off the heat and stir in the eggplant and 2 Tbsp. parsley. Mix well to combine.
8. Divide the eggplant mixture between 2 ramekins coated with cooking spray.
9. Combine the bread crumbs, cheese and remaining2 tsp. parsley in a small bowl and stir to combine.
10. Divide the bread crumbs between the ramekins; Spray the top with some cooking spray.
11. Bake in the preheat oven for 20 minutes, or until the top is golden and the mixture is bubbling.

Enjoy!

* Make low carb bread crumbs buy pulsing half of an light English muffin or a slice of low carb bread in a mini food processor. 

Lemon Parsley Cauliflower Rice

Lemon Parsley Cauliflower Rice

adapted from Food Network

When I add lemon to rice I immediately this of the Mediterranean.

Makes 4 servings                                                     0 WW Blue points / serving

2 cups cauliflower rice, fresh or frozen & thawed

1/4 cup parsley, chopped

Juice of 1/2 small lemon

1 tsp. Penzeys Greek seasoning (optional)

Kosher salt & Freshly ground black pepper

1. Add the cauliflower, parsley and Greek seasoning, if using to a sauté pan coated with cooking spray.
2. Sauté until the vegetables are softened, about 4 minutes.
3. Add the lemon juice and cook for an additional minute.
4. Season to taste with salt and pepper before serving.

Enjoy!

My Big Greek Chicken Salad

My Big Greek Chicken Salad

adapted from Weight Watchers' Five Ingredient 15 Minute Cookbook (2006)

If you do not wan to make your own salad dressing Gazebo Room Light Greek Dressing has the same point count.

Makes 2 servings                                                   3 WW Blue points / serving

12 oz. boneless, skinless chicken breasts, cut into 1 inch pieces

1 tsp. Penzeys Greek Seasoning or your favorite seasoning

Cooking spray

4 cups torn lettuce leaves

1/4 cucumber, halved and sliced

1/4 cup sliced onions

1 tomato, cut into 8 pieces

4 large black olives, sliced

2 Tbsp. reduced fat feta cheese

4 Tbsp. Penzeys Greek Salad Dressing

1. Season the chicken with the Greek seasoning.
2. In a pan coated with cooking spray, sauté the chicken until cooked through, about 5 minutes.
3. Divide all of the ingredients between two large bowls.

Enjoy!