For those of you that might not know, India and I used to be roommates, and our house was always filled with cooking. One of our favorite things to eat is Greek food. Here is a recipe that I hope you will all enjoy. The chicken is sooo juicy and tender that you may not know what to do with yourself.
LET’S GET TO THE EATS!
1 lb. Of skinless chicken tenders
1 Tbsp minced fresh parsley
1 Thsp dried oregano
3 cloves minced garlic
1/2 cup of chopped white onion
1/2 bell pepper
1/4 cup of olive oil
1/2 cup greek yogurt
Salt and pepper
In a large mixing bowl season the chicken with oregano, half of the parsley, salt, pepper and the zest of 1 lemon. In a separate bowl mix together yogurt, garlic, onion, bell pepper, olive oil and juice of half of a lemon.
Get ready to get your hands a little messy!
Combine the chicken, and the yogurt mixture together with your hands until everything is evenly coated. Cover the chicken, and sit it in the refrigerator for up to an hour. *If you want to make this marinade a day ahead it is okay as well.*
Each recipe for orzo is different, so follow the directions on the one you have. Just make sure you prepare enough. Usually they take up to fifteen minutes, so you want to start it while you cook the chicken.
In a skillet heat olive oil to a medium high heat. You do not want to crowd the pan, so cook the chicken in batches of five. You want the chicken to slightly brown, and get a good sear on each side. This is also a great meal for the grill as well.
When the orzo is finished cooking, add salt and pepper, the juice of half of a lemon, and top with parsley. Stir the orzo until everything is evenly mixed. Serve this with fresh toasted pita bread and mixed veggies or in a mix of romaine lettuce, cucumber, tomatoes and feta cheese for a Greek salad.
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