Go Back Email Link
–+ servings

Greek-Style Chicken and Roasted Potatoes: An Easy, Healthy Dinner

Greek-Style Chicken and Roasted Potatoes, Low Calorie and Bursting with Flavor!

Ingredients
  

Ingredients for Roasted Potatoes:

  • 1 pound (1 mesh bag) teeny tiny potatoes (whole) or red potatoes cut in fours, see shopping tips
  • 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 grape or sugar plum tomatoes
  • 1½ cup cucumber, peeled and chopped
  • 1 orange or yellow bell pepper, trimmed and chopped
  • ½ cup scallions, chopped, use white and green parts
  • ⅓ cup Girard’s Lite Caesar Dressing (It’s gluten-free), see shopping tips
  • 2 tablespoon lemon juice
  • ¼ teaspoon dried oregano

Ingredients for Topping:

  • ⅓ cup fat-free feta cheese, see shopping tips
  • 5 Kalamata olives, sliced

Instructions
 

  • Preheat oven to 450 degrees.
  • 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.
  • While potatoes are roasting, place chicken tenders in a bowl.  Squeeze the juice of 2 lemons 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.
  • 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.
  • 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.
  • 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 feta cheese and olives.
  • 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!

Nutrition

Serving: 2.5cupsCalories: 288kcalCarbohydrates: 26gProtein: 32gFat: 6gSaturated Fat: 1.6gCholesterol: 71mgSodium: 614mgFiber: 3gSugar: 5gBlue Smart Points: 4Green Smart Points: 7Plus Points: 7