Organic Greek-Style Chicken and Roasted Potatoes

Prep Time: 15 minutes
Cook Time: 45 minutes
2013-05-08_17.05.39 Ingredients for Roasted Potatoes:

1 pound (1 mesh bag) organic tiny golden potatoes (whole)

¾ tablespoon olive oil

Salt and fresh ground pepper

Ingredients to Marinate Chicken:

1½ pounds chicken breast tenders, boneless, skinless

2 fresh lemons

Salt and fresh ground pepper

Ingredients for Greek Salad Salsa:

2 cups organic grape or sugar plum colorful tomatoes

1½ cup organic cucumber, peeled and chopped

1 orange or yellow bell pepper, trimmed and chopped

½ cup organic green onions, chopped, use white and green part

⅓ cup organic dressing (Vinaigrette based)

2 tablespoon organic lemon juice

¼ teaspoon organic dried oregano

Top with organic cilantro and parmesan and maybe even olives (My hubby did not want any olives:-(


1. Preheat oven to 450 degrees.

2. To roast the potatoes-Place potatoes on a baking sheet.  Drizzle olive oil all over potatoes and toss to coat.  Sprinkle with a little salt and pepper.  Bake in oven for about 25-30 minutes until soft and browned.  Remove from oven, cover with foil to keep warm and set aside.

3. While potatoes are roasting, place chicken tenders in a bowl.  Squeeze the juice of 1 lemons and 1 lime all over the chicken.  Sprinkle with a little salt and pepper.  Place in the refrigerator to marinate for 15 minutes and up to 2 hours.

4. To make the Greek salad salsa-Place all salsa ingredients in a bowl and toss with dressing, lemon juice and oregano.  Refrigerate until ready to serve.

5. To cook chicken: In a large nonstick pan, heat 1 teaspoon oil.  Add chicken and cook about 3 minutes on each side over medium-high heat until completely cook through.

6. To serve: Add the chicken to a large serving plate.  Place the roasted potatoes all around.  Top with Greek salad salsa.  Sprinkle all over the top with parmesan and fresh cilantro or even add olives if you want.

7. If you don’t plan to serve this dish all at once, only toss in dressing the portion you’ll use and store the leftovers separately in the refrigerator.  Toss the remaining Greek salsa when ready to serve the next day. Left-overs are yummy to pack for lunch!

Makes 5 servings (each serving about 2½ cups) approximate 289 calories and 6 grams of fat.

*Adapted from a recipe found on SkinnyKitchen with a few changes and all ingredients organic.

~ Annita


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