A lot of Greek cooking includes things like lemon juice, oregano, black olives, and tomatoes. The ingredients are pretty simple and most people already have them on hand without requiring a visit to the grocery store. The other night I threw everything together to make a quick and easy sauce to top my grilled chicken.
Something like this doesn’t take a lot of time to do. Just chop a few veggies, saute, and pour over chicken. It’s the perfect weeknight meal for when you really don’t have time to spare. I dished out 2 servings for dinner that night and then put the other 2 into plastic containers for lunch the next day.
Chicken with Greek Tomato Sauce
- 16 oz grilled chicken breast
- 2 tsp minced garlic
- 1/2 (approximately 1 cup) yellow onion, sliced
- 1 medium sized roma tomato, sliced
- 10 Greek olives, pitted and sliced in half
- 1 tsp dried oregano
- 1 Tbsp lemon juice
Grill your chicken breasts and slice into thin slices. I laid the cooked chicken breast down on a cutting board and sliced mine with the knife level into 3 thin slices each. It doesn’t have to be exact. I just wanted to fan the slices out and make them look pretty. You can skip this step and just slap that sucker down on a plate to save time. 😉
Heat a pan over medium heat and spray lightly with non-stick spray. Add the garlic and onion and saute for 5 minutes or so until the onion is softened. Add the tomato and olives along with about 1/4 cup of water. Bring to a simmer and cook for 5 – 7 minutes until the tomato softens and becomes mushy.
Remove from heat and stir in olives, oregano and lemon juice. Divide the chicken evenly on plates and top with the tomato sauce. Makes 4 servings at approximately 182 calories each – 26g protein, 10g carbs, and 4g fat.
I served ours with a side of steamed rice, but you could also do grilled potatoes or pasta. I got fancy and sprinkled parsley on top but The Kid immediately picked it off the top, so I’d call that a “don’t bother.” Meh, kids. 😉