Grilled Greek Chicken with Tomato, Onion, Feta & Spinach

As I mentioned in my Greek potatoes post, Steve & I are regulars at Athenian Room in Chicago. I borrowed their concept and put a twist his favorite dish: Athenian Kalamata Chicken with fries. The chicken is very succulent as it soaking in the Greek marinade for hours, and the bites of the crispy potatoes topped with feta, onion and spinach will blow your palate away. 

Ingredients

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



preparation

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! 

Greek Style Potatoes or Patates

Steve & I are regulars at Athenian Room in Chicago. We love their Greek "wet" fries. Greeks enjoy fried potatoes as a meze, side dish, or as a main dish for a light meal. Steve has been in China and I wanted to make him my twist on his favorite dish at Athenian Room: Athenian Kalamata Chicken with Fries. So, let's start with how to make the crisp & delightful wet fries.

ingredients

8-10 baby Yukon gold potatoes 

(that's what I had on hand, feel free to use your favorite potato variety) 

1/4 cup of red wine vinegar 

2 teaspoons Greek Seasoning (I used Cavender's) 

2 teaspoons dried Greek Oregano 

1 teaspoons of sea salt

Olive Oil for frying 

preparation 

Wash and dry the potatoes. Slice the potatoes into thin rounds about 1/8 inch thick. Season lightly or sprinkle the potatoes with some Greek seasoning and salt. 

In a deep frying pan, heat 1 1/2- 2 inches of oil over high heat before adding the potatoes. Fry for about 5-7 minutes or until golden brown. Stirring occasionally so they brown evenly and don't stick together. Remove with a slotted spoon or drain in a strainer/colander.  I like to drain my potatoes on a paper towel lined over a cookie cooling rack. 

In a bowl, mix together the Cavender's Greek Seasoning, oregano and red wine vinegar in a bowl. Add the potatoes and toss. If needed add more red wine vinegar and seasoning to your preference.  Serve & Enjoy!