Zesty Greek Chicken

By Matt Law [media editor]

Matt Law // The Runner

Ingredients:

8 boneless, skinless chicken thighs
half cup white wine
1 whole orange -in chunks with rind
fresh thyme and basil to taste
1 each of green, yellow, red pepper
1 large tomato
1 red onion
cucumber
half cup red wine vinegar
half cup olive oil
basil, oregano, and black pepper to taste
optional feta cheese and black kalamata olives

Directions:

Fry chicken and sauce in a pan on medium heat until chicken and oranges begin to brown.

Prepare the salad by chopping ingredients into medium sized chunks and let sit until chicken is ready.

Once chicken is cooked cut into strips or chunks and serve on top of the salad with a slice of fresh orange as a garnish. Serves four.

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