Recipe: Lemony Grilled Chicken {Debbie Matenopoulos}

Super fast lemony grilled chicken that is low on fuss and high on flavor. A recipe from Debbie Matenopoulos’ new cookbook, It’s All Greek to Me, read on to win a copy of your own.

After a days of busy weeknights, tonight was family night. We made plans to go NOWHERE, and do NOTHING. As much as I love our community of family and friends, I also love the nights when the schedule is completely clear and we can do nothing but stay in and chill.

And so a relaxing night at home calls for an easy-to-prepare dinner as well. Or as easy as I could make it without succumbing to the lure of a quick call for take-out. I found just what I needed in Debbie Matenopoulos’ new cookbook, It’s All Greek to Me. You might be familiar with her name. She got her tv career start on The View, and has also been on MTV and E!. Debbie comes by her recipes honestly, growing up in a traditional Greek family. It’s no surprise that a Mediterranean eating lifestyle is popular, but Debbie took it one step further and tweaked her family recipes to made them even healthier.

Madeline wanted to cook with me tonight, so I made sure to choose an easy recipe that she could help with. And, honestly, most of the recipes in this book would qualify. Because we’re on a grilling kick, we went with the Lemony Grilled Chicken, and it couldn’t have been simpler. Take a handful of fresh ingredients and put them in a Ziploc bag with the chicken to marinate for a bit. Grill the chicken. Serve over a bed of spinach.

It produced ridiculously flavorful chicken that was tender, juicy, and perfect for a light summer meal. And a great recipe when I have a little sous chef who wants to help make dinner. I served it alongside roasted vegetables, and topped with roasted tomatoes, and everyone cleaned their plates.

Winner, winner, chicken dinner.

One more thing before I’m off for the weekend… The publishers of the cookbook have an extra copy for one of YOU to win. Quick and easy entry below. You’ll find tons of inspiration in the cookbook, everything from the traditional Spinach Feta Pie and Lamb Souvlaki to a Greek Village Salad and Greek Wedding Cookies. Truly something for everyone, easy recipes and gorgeous pictures.

a Rafflecopter giveaway

Good luck and happy weekend!

Lemonati Kota sta Karvouna (leh-moh-NAH-tee KOH-tah stah KAR-voo-nah)
Lemony Grilled Chicken

I have found that simple food with great flavor is often the most satisfying, healthy, and easy to prepare. This fast and fantastic chicken recipe is packed with flavor and can be doubled or tripled easily for a big crowd. Serve this chicken with Summer Peach Salsa for a great summer lunch or light dinner. You can make the salsa and start to marinate the chicken right before you leave for work in the morning. Then, when you come home, just toss the chicken on the grill, and you can have a healthy dinner on the table in about 20 minutes.

SERVES 4
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano
5 scallions, soft green parts reserved, thinly sliced
4 skinless, boneless chicken breasts (I used chicken tenders)
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups loosely packed mixed greens or baby spinach

In a medium mixing bowl, whisk together the lemon juice, olive oil, oregano, and the white parts of the scallions. Set aside.

Rinse the chicken under cold water, pat dry with paper towels, and season on both sides with the salt and pepper. Put the chicken into a large Ziploc bag and pour in the lemon juice mixture. Squeeze out as much air as possible, seal the bag, and shake to coat chicken in the marinade. Refrigerate on a large plate for at least 1 hour or up to overnight. Flip the bag over at least once so that the chicken marinates evenly.

Prepare a very hot grill or set a grill pan over medium-high heat. Brush the grill or grill pan with a little olive oil to prevent sticking. Remove the chicken from the marinade and grill for 4 to 6 minutes per side or until cooked through. Remove from the grill and let the chicken rest for about 10 minutes before serving.

To serve, evenly distribute the greens among 4 plates. Slice the chicken breasts into 1-inch diagonal slices and fan the slices over the greens. Spoon the Summer Peach Salsa or Latholemono over the top of the chicken. Garnish with the reserved green parts of the scallions. This chicken is also delicious served with Tzatziki.