What's For Dinner Wednesday? Greek Chicken

Ok so my husband crossed the picket line and tempted me out of my cooking strike with the promise of chocolate. Good chocolate. So I am back, baby... but I'm keeping things super simple.

This is just a simple marinade most of us probably do already, I did it last night when the Tinker finally went to sleep at 9.30pm. Took me about 5 mins to prep the chicken and throw it in a ziplock bag in the fridge. I'm doing the singleparent thing til the end of the week so I thought I should try and make things easier for myself (I'll be grilling this inside, bit too cold to venture out and use the BBQ tonight).

Greek Chicken Breast & Simple Greek Salad

Ingredients

4 skinless, boneless chicken breast halves
1 cup (250ml) extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika

Preparation method

Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl or ziplock bag, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
Preheat barbecue for medium heat, and lightly oil grate.
Cook chicken on the barbecue until meat is no longer pink and juices run clear-about 10 minutes per side.

courtesy of www.allrecipes.com.au

I like a greek salad, here is a quick recipe if you don't have your own version:

Greek Salad with Walnuts

Ingredients (serves 4)
40g walnut halves
3 small ripe tomatoes, cut into wedges
1 red capsicum, halved, deseeded, coarsely chopped
1 Lebanese cucumber, halved lengthways, thickly sliced
1 small red onion, halved,
thinly sliced
1 bunch continental parsley, leaves picked, coarsely chopped
1 tbs extra virgin olive oil
1 tbs red wine vinegar
60g reduced-fat feta, cubed
Freshly ground black pepper

Method
Preheat oven to 180°C. Spread walnuts over a baking tray. Bake in preheated oven for 6-7 minutes or until lightly toasted. Remove from oven and set aside for 5 minutes to cool. Coarsely chop.
Combine the tomato, capsicum, cucumber, onion and parsley in a large bowl. Drizzle with oil and vinegar and gently toss to combine. Divide the salad among serving plates and sprinkle with walnuts and feta. Season with pepper and serve immediately.

courtesy of www.taste.com.au