Tuesday, August 14, 2018

Greek Style Chicken w/ Roasted Tomatoes & Feta Cheese Over Cauli-Mash

This evening we enjoyed a delicious "Greek style" meal. I made Greek Style Chicken w/ Roasted Tomatoes and Feta Cheese and served the chicken over top of Mashed Creamy Cauliflower. It was full of fresh flavors; roasted multi-colored baby tomatoes (tossed w/ olive oil, salt and pepper), chicken breasts pounded and marinated in fresh lemon juice and olive oil (seasoned with Penzey's Greek Style Seasoning) and then grilled. I served the chicken over a bed of mashed fresh cauliflower and scattered the roasted tomatoes and some crumbled feta cheese on top. We had a small piece of Spinach Feta Pie that I made last night for dinner. 

Last night I made a large (9 x 13") rectangular version of my Greek Style Spinach Feta Pie. It turned out amazing. It had crust on the bottom and about 1/2 inch up the sides of the pan. I made 1-1/2 times the crust (using 3 cups of almond flour and an additional 1 tablespoon butter), 1 pound of baby spinach and 1-1/2 to 2 cups of crumbled feta, doubled the fresh dill and lemon zest, and used 15 eggs (which triples the eggs used in the standard sized version to make a nice thick piece of spinach feta pie). It turned out amazing. I wanted to make a large one that we could enjoy for lunch and other meals throughout the week (bake once; eat several times). I had it for lunch today and also served a small piece alongside tonight's Greek Style Chicken w/ Roasted Tomatoes & Feta Cheese. This was an absolutely amazing meal. Check it out the photos below. Enjoy!



Anonymous said...

I am looking and looking for your recipe for the Greek Style Chicken but I cannot find it, only pictures of it and a recipe for the spinach feta pie. Can you please share the chicken recipe?
Thank you, Nancy

CyberSis said...


Our "bumper crop" of tomatoes is starting to come in. Today I cut up some small to medium-ish firm tomatoes of a non-juicy variety into bite-size pieces and roasted them in olive oil. Worked great and they were so good. Even Hubby, who prefers his tomatoes raw, liked them. I scattered a little finely sliced garlic on top after the first 15 minutes of roasting, like your other recipe. I also used the little puddle of left-over garlic-infused oil for my salad. Yum!

We never did find any Copper River Salmon. That's 2 years in a row -- but who's counting?

mreedks said...

I love your Greek Style Spinach Feta Pie! Thank you for reminding me of it again, just in time for the colder days of autumn. I can't wait to try the chicken, too.

alisa said...

That spinach feta casserole looks great.. different from the original look though. Other than a larger quantity of ingredients... did you add feta on top?