Greek Chicken and Grilled Vegetables

The inspiration for last night’s meal was a Greek salad; however I knew my husband would want something more substantial for dinner, so the end result was the following menu.

Greek Chicken
Grilled Summer Vegetables
Near East Roasted Garlic & Olive Oil Couscous
Red Leaf Lettuce with a Red Wine Vinaigrette, Feta, Sliced Cucumbers and Kalamata Olives

Greek Chicken

In a shallow baking dish, salt and pepper two boneless, skinless chicken breasts.  Drizzle the chicken with Grapeseed oil and the juice of one lemon. Season with ½ tablespoon of chopped fresh Greek oregano leaves and ¼ tablespoon fresh summer savory leaves. Top with slices of lemon.  Bake on 350 degrees. 

Grilled Vegetables

You can really use any vegetables you have on hand. I used 2 mini red, yellow and orange bell peppers, 2 baby eggplants, 1 zucchini, 1 summer squash, a couple of scallions, and several cherry tomatoes.  To prepare the vegetables:

·         Halve and seed the peppers

·         Cut the tops off the eggplant, zucchini and squash and then slice lengthwise

·         Keep scallions and tomatoes whole

·         Drizzle all of the vegetables lightly with olive oil. Salt and pepper.

I cooked my vegetables using a grill pan on the top of the stove.   It’s important to have the stove at a pretty high heat so that you can get the grill marks. Last night I decided to chop the vegetables into cubes however you can also nicely display the vegetables on a platter in the larger pieces that you grilled.

As far as the couscous goes I used the Near East Roasted Garlic & Olive Oil Couscous that cooks in 5 minutes. It’s quick and easy!

The salad is where I fit in the remaining ingredients from Greek Salad that I enjoy so much, Feta Cheese and Kalamata olives.  I made the vinaigrette by mixing 1 tablespoon of Dijon mustard with 1-2 tablespoons of red wine vinegar.  As I was whisking together the vinegar and mustard, I added Grapeseed oil until I had the consistency I was looking for.  I seasoned it with a dash of salt, fresh cracked pepper and some thyme.  I don’t like an over abundance of dressing on my salad, unfortunately last night I added too much since I was in a hurry. If time would have allowed I would have preferred to grill the vegetables and the chicken on the charcoal grill to get the additional flavor.

This meal was rated 3 asparagus spears