Paleo Recipe of the Week: Greek Chicken

Paleo Recipe of the Week: Greek Chicken

divini rae paleo recipe greek chickenWhen trying to eat healthier, too many people fall into the old “grilled chicken and vegetables” rut. They simply throw a chicken breast on the Foreman grill, whip up some boring broccoli and call it a dinner. And while that’s certainly a healthy meal, it’s definitely not going to satisfy your taste buds in the least.

Over time, if you eat boring meals like this too much, you’re more likely to slip up, give in to cravings and fall back into those bad eating habits you once fell victim to.

Want to prevent this? Then you need to get more creative. Instead of just eating a plain, grilled chicken breast for dinner every night, have a little more fun with it. Bring in more flavors, and try new cooking techniques to keep it fresh.

Of course I’m not saying don’t eat grilled chicken anymore! I’m just saying don’t fall into a rut. One great way I like to spice up a bland chicken breast is by infusing it with different cultural flavors. My favorite? This Greek-inspired Paleo recipe I’m going to share with you RIGHT NOW.

Here’s what you need:

  • 4 organic chicken breasts
  • ½ cup olive oil
  • 1/3 cup lemon juice (try to use fresh if you have it – typically 1/3 cup is about 1 full lemon)
  • Zest of one lemon
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • 1 tsp. basil
  • 2½ tsp. oregano
  • ½ tsp. cinnamon
  • 1 tsp. pepper
  • ½ tsp. parsley
  • 1tsp. rosemary
  • ½ tsp. dill
  • 1 tsp. marjoram
  • 1 tsp thyme
  • 1 tsp nutmeg
  • ½ tsp. sage

Directions:

  • Take the chicken breasts, and cut five diagonal slits into the top of each. They should go about a quarter of the way through the chicken.
  • Put the breasts into a gallon-size Ziploc bag, and add in the olive oil, lemon juice, lemon zest and all the seasonings. Mix around until full blended in the bag, and then let marinade overnight in the fridge.
  • The next day, heat up a grill pan on medium. Once hot, add a small amount of coconut or olive oil to the pan, and place the chicken breasts in, slit-side up. Cover with a lid and let cook for about 7 minutes.
  • After 7 minutes, flip the chicken, recover and cook for another 7 minutes. Remove pan from heat, and let rest for 5 minutes.
  • Serve up your chicken hot. For an extra dash of flavor, add a little black pepper and an extra squeeze of lemon juice on top before serving. It will enhance those Greek-inspired elements from the marinade.

My favorite side dish with this meal is a great veggie skewer – think cherry tomatoes, zucchini, red bell pepper, squash and red onion. Just throw it on the grill pan along with your chicken, or place it in the oven while your chicken cooks. They usually take about the same time. Hope you enjoy this little spin on a boring old chicken breast! Try it this week and let me know what you think.

 

 


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