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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Zesty Greek Chicken with Mint

Makes: 4 servings
Serving size: 1 1/4cups Yield: 5 cups
Start to Finish 45 mins
Zesty Greek Chicken with Mint
Ingredients
  • 1/4  cup  snipped fresh mint
  • 2  teaspoons  finely shredded lemon peel
  • 4  teaspoons  lemon juice
  • 2  tablespoons  olive oil
  • 1  teaspoon  salt
  • 1/4  teaspoon  freshly ground pepper
  • 1  medium  cucumber
  • 1 6  ounce container  plain non-fat Greek yogurt
  • 1  tablespoon  minced garlic
  • 1  pound  chicken breast tenderloins, 1/4-inch thick
  • 1  teaspoon  cornstarch
  • 3  tablespoons  dry sherry
  • 2  tablespoons  peanut or vegetable oil
  • 2/3  cup  dried orzo
  •  4 roma tomatoes, quartered (2 cups)
Directions

1. In a small bowl combine mint, lemon peel, 2 tsp. lemon juice, olive oil, 1/4 tsp. salt, and 1/8 tsp. of pepper; set aside. In a medium saucepan bring 4 cups salted water to boiling.

2. For cucumber tzatsiki, peel and grate half the cucumber. Cut the remaining cucumber into bite-sized chunks; set aside. Squeeze grated cucumber to remove excess water. In a small bowl combine grated cucumber, yogurt, remaining 2 tsp. of lemon juice, 1 tsp. of garlic, and remaining 1/4 tsp. of salt; set aside.

3. Halve any large chicken tenders. In a shallow bowl combine chicken, cornstarch, 1 Tbsp. dry sherry, remaining 2 tsp. garlic, 1/2 tsp. salt, and 1/8 tsp. pepper. Stir until cornstarch is no longer visible. Stir in 1 Tbsp. of peanut oil; set aside.

4. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Add orzo to the dry wok; stir-fry 1 to 2 minutes or until browned. Remove orzo from pan; transfer to boiling water. Cook 9 minutes or until tender. Drain; set aside.

5. Meanwhile, add 1 Tbsp. peanut oil to pan. Add chicken; spread evenly in a single layer. Cook, undisturbed, 1 minute, until chicken begins to sear. Stir-fry 1 minute or until chicken is just opaque. Swirl in remaining 2 Tbsp. of dry sherry; stir-fry 1 to 2 minutes or until chicken is cooked through. Add tomato wedges; stir-fry for 30 seconds. Remove pan from heat. Stir in cooked orzo and reserved cucumber.

6. Drizzle with the mint mixture. Serve with cucumber tzatsiki.

Nutrition Facts (Zesty Greek Chicken with Mint)
  • Servings Per Recipe 4,
  • cal. (kcal) 432,
  • Fat, total (g) 17,
  • chol. (mg) 73,
  • sat. fat (g) 3,
  • carb. (g) 32,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 7,
  • pro. (g) 34,
  • vit. A (IU) 1096,
  • vit. C (mg) 20,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 15,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 98,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 740,
  • Potassium (mg) 858,
  • calcium (mg) 101,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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