Grilled Chicken with Greek Salad

A simple and delicious way to get chicken on the table quickly with little effort.  Use cutlets and you’re ready in fifteen minutes!

This chicken dish is just what your busy family needs.  It’s ready in no time and loaded with all those yummy Greek flavors.  The chicken cutlets are  super easy on the budget as well.

If you’ve been following the latest chicken dishes, you’ll know I have been cooking with the skin on and then removing it before eating.  That does not mean I’m giving up on cooking with skinless, boneless chicken though and I wanted to find a way to keep that moisture in.  I found it at The Kitchn where they use the method of ‘dry poaching’.  Check out this 1 minute video to see how.

They suggest you think of this method as a cross between braising and roasting.  It’s a simple case of covering your chicken with parchment paper (buttered on the side facing down) and tucking it in around the edges to keep the steam in.  I loved this!  Super simple with a delicious results.

The alternative is to grill or cook your cutlets on your stove top which are only going to take 1-2 minutes per side so be sure to make your salad ahead of time.  Lots of fresh mint with red onions, tomatoes, olives and feta are the perfect accompaniment to your chicken and makes for a super healthy meal.  If you need a little more, add some cucumber and garbanzo beans to salad.  If the kids aren’t keen on mint, feel free to substitute basil.

I’m dreaming of Spring and I may create a couple more winter recipes but all I can think about right now is the fresh Spring produce at the local farms.  Have you got Spring fever too?

If you make this, send me your pics and I’ll share it on Instagram and Twitter.  Cheers!