Greek Chicken
Use whatever pieces of chicken you like. Make sure the chicken is not more than an inch thick.
Generously salt and pepper the chicken, cover with either chopped, fresh oregano or dried oregano.
Heat a generous amount of olive oil in the pan.
Saute the chicken (skin down, if you’re keeping it) in the pan
Flip and repeat. (cover with lid, if need be.)
Once chicken is done, immediately remove from pan.
Once cooled, add the juice of a half a lemon and lightly flavor with olive oil.
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Greek Salad
* We did not use red onions, as minisparks is not a fan. However, if you were to use them, you should soak them in warm water, just for a bit to take the edge off, then add them with the other ingredients to the mixing bowl.
Chop feta into chunks.
Chop tomatoes into small, bite size pieces. (if they are grape tomatoes, keep whole)
Rinse, dry and tear the lettuce. (We used Romaine, you use whatever.)
Add all ingredients to a large mixing bowl.
Finely chop fresh parsley and add to salad.
Add olives of your choice.
Squeeze quarter of a lemon and generously coat with olive oil.
Salt and pepper to taste and toss the salad until everything is covered well.
Serve.
