I bought feta a few days ago because I was going to make this huge salad that just never ended up happening. I was making chicken last night and thought to myself…. let’s use that feta! Here’s what I came up with.
(and it was SO YUMMY — Bill kept complimenting me and told me I better write it down. LOL)
- 1/2 red onion
- 10-12 cherry tomatoes halved
- A large handful of crumbled feta
- 6 garlic cloves cut up
- 4 tablespoons of oil
- dried seasoning - I used oregano and basil
- salt and pepper to taste
- 1 cup of chicken stock (or black tea if you have it)
I also want to say that I never really measure when I cook. If I have 3/4 of an onion I would use that. Sometimes I want more tomatoes – so I go with it. Don’t feel like you have to EXACTLY follow any recipe. The baking ones are the only recipes where you need to be accurate. Cooking dinner is more of a “whatever is on hand” kind of thing.
Ok – onto the HOW TOs.
Put 2 tablespoons of oil and sauté the tomatoes, red onion and garlic over medium heat. Salt and pepper. You want to cook this until the garlic is soft and edible. Every time it looked like I was running low on oil I would just add a little black tea. It’s no calories and is a great add on. If you don’t have black tea, use chicken stock. Or if you aren’t calorie counting – put a little more oil.
Meanwhile, season up the chicken with your dried herbs, salt and pepper and brown with remaining oil. I recently bought a cast iron pan and it’s life changing. Again, I kept adding tea whenever I felt the pan got too dry, buy you can use more oil or chicken stock.
Once the chicken is browned, you can plate and top with the vegetable mixture and then put a handful of crumbled feta to finish up the plate. I made brown rice and steamed broccoli and it was SO GREAT! This is a super easy chicken recipe and can be made with whatever you have on hand. If you don’t have feta – use mozzarella! Or goat cheese! Possibilities are endless.
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