Greek Chicken Recipe


This recipe is part of the Blue Apron program but I’ve received so many requests for the recipe that I am going to write it out for anyone that is interested! It was super easy and just as yummy! Enjoy!

Greek Chicken with Olive Tapenade & Creamy Orzo


2 Boneless, Skinless Chicken Breasts

4 oz. Orzo Pasta

1 Lemon

1 Garlic Clove

1/2 lb. Brussel Sprouts

2 Tbsps Creme Faiche

1 1/2 oz. Feta Cheese

1 tsp. Whole Dried Oregano

1 oz. Pitted Nicoise Olives


Cook the pasta:

  1. Heat a medium pot of salted water to boiling on high.  Once boiling, add the pasta and cook 7 to 9 minutes or until al dente (still slightly firm to the bite).  Turn off the heat.
  2. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare and roast the Brussel sprouts:

  1. While the pasta cooks, wash and dry the fresh produce.
  2. Cut off and discard the stem ends of the Brussel sprouts; halve lengthwise.
  3. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat.  Arrange in an even layer.
  4. Roast 14 to 16 minutes or until lightly browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste.
  5. Carefully transfer to the pot of cooked pasta.  Cover to keep warm.

Cook the chicken:

  1. While the Brussel sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano.
  2. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot.  Add the seasoned chicken and loosely cover the pan with aluminum foil.  Cook 5 to 7 minutes per side, or until browned and cooked through.
  3. Transfer to a cutting board.

Prepare the remaining ingredients:

  1. While the chicken cooks, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester).  Quarter and deseed the lemon.
  2. Finely chop the olives.  Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
  3. To make the tapenade, in a bowel, combine the chopped olives, lemon zest, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Finish the pasta and serve your dish:

  1. While the chicken continues to cook, to the pot of cooked pasta and Brussel sprouts, add the creme fraiche, cheese (crumbling before adding), the juice of all 4 lemon wedges, and a drizzle of olive oil.  Stir to combine; season with salt and pepper to taste.
  2. Thinly slice the cooked chicken crosswise.
  3. Serve the sliced chicken with the finished pasta.  Top the chicken with the tapenade. Enjoy!

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