Greek Chicken
Found a chicken in the fridge, so I threw this together. It is totally not authentic Greek but tasted great.
Found a chicken in the fridge, so I threw this together. It is totally not authentic Greek but tasted great.
- Carbohydrate 3.20165333403524 g
- Cholesterol 136.88 mg
- Fat 4.1107799982 g
- Fiber 0.43026666267986 g
- Protein 54.8565133333642 g
- Saturated Fat 0.944158999751456 g
- Serving Size 1 1 Serving (280g)
- Sodium 283.216166666712 mg
- Sugar 2.77138667135538 g
- Trans Fat 0.842844999951256 g
- Calories 282 calories
Step-by-step
- Cut chicken into bite sized pieces. Mix in a non-reactive bowl with olive oil, lemon juice, and greek seasoning (see recipe or use store bought) and let marinate for about 1 hour.
- Saute onion in 1 tablespoon each of butter and olive oil for about one minute. Add chicken and continute to saute until chicken is almost done. Add capers and more lemon juice if desired.
- Serve in pitas with tzatziki sauce, tomato, and lettuce. Would also be good by itself with a side of a sundried tomato/feta cheese pasta dish.
- Greek seasoning
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1.5 teaspoons onion powder
- 1.5 teaspoons garlic powder
- 1 teaspoon cornstarch
- 1 teaspoon pepper
- 1 teaspoon beef boullion granules
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Surface texture provides the most reliable indicator of doneness when small meat pieces cook rapidly over direct heat. Boneless chicken breasts cut into bite-sized cubes lose their translucent pink hue and shift to an opaque white within four to six minutes of pan contact. Searing smaller cuts prevents the exterior from burning before the interior reaches the safe internal threshold of 165 degrees Fahrenheit. Allowing the protein to marinate in an acidic bath of lemon juice and olive oil for a full 60 minutes tenderizes the muscle fibers by breaking down dense collagen strands.
Visual Cues for Stovetop Sautéing
Observe the edges of each piece for a firm contraction and an opaque color profile before introducing capers to the skillet. Pushing a spatula against the thickest cube should yield slight resistance without squishing completely flat. Adding an extra splash of citrus acid right at the end of cooking halts the Maillard reaction and brightens the heavy savory notes from the spice blend.
- Pairing this protein with a sundried tomato and feta cheese pasta creates a balanced meal because the rich dairy fats offset the lean poultry.
- Wrapping the cooked pieces inside warm flatbread with crisp lettuce provides textural contrast against tender meat.
- Storing leftover cooked poultry in an airtight glass container within 2 hours of preparation maintains food safety for up to 4 days.
