Grilled Greek Chicken with Tomato, Onion, Feta & Spinach
2 boneless skinless chicken breasts (I used Empire Kosher Organic)
1 bag spinach, rinsed
1/2 cup extra virgin olive oil, plus 1 tablespoon for spinach
1/2 cup of grape tomatoes, sliced lengthwise
1/4 cup of red wine vinegar
2 tablespoons crumbled feta
1 small onion, sliced
1 teaspoon of Cavender's Greek Seasoning
1 bunch fresh oregano, leaves picked
3 cloves garlic, minced and separated
Juice of 1 to 2 lemons
Kosher salt and freshly cracked black pepper
in a medium bowl, whisk together the olive oil, oregano, 2 cloves of garlic and lemon juice and salt and pepper, to taste. Place the marinade along with the chicken in a large zip-lock bag or storage container. Shake to coat. Refrigerate up to 24 hours before or marinate for at least 30 minutes. Remember to set out the chicken before grilling
Place the grill pan over medium-high heat until very hot. Place the chicken, skin side down and cook for about 6-8 minutes per side. Cook until lightly browned and cook thoroughly. Instant read thermometer should read at 175 degrees at the thickest part.
In a bowl, combine and toss feta, tomato, and onion with the red wine vinegar and little dash of Cavender's Greek Seasoning or to taste.
Meanwhile the chicken is grilling, you would begin to saute the spinach. Heat the one tablespoon of olive oil in a large saute pan or skillet over medium heat. Add the spinach to the pan or skillet and cover; allow to cook for 5 minutes. Stir in the garlic and cook for another 5 minutes or so. Remove from heat.
Plate the grilled chicken over Greek potatoes. Place spinach and tomato-feta-onion mixture over the grilled chicken and serve! Enjoy!