Grilled Greek Style Chicken


By Shannon O'Donnell

Yet another quick and healthy weeknight dinner...I probably pulled this one out of a Real Simple magazine at some point.  With only six ingredients and 20 minutes of working time, you can have a tasty meal on the table for your family.  I served it over a bed of spinach...the marinade over the top made for a great warm spinach side salad.


*  4 boneless, skinless chicken breasts
*  1 cup red wine vinaigrette (such as Wish Bone's), plus 2 T more
*  1/2 t salt, divided
*  3 T chopped fresh oregano, divided
*  1 pound cherry/small heirloom tomatoes
*  3 oz crumbled feta cheese
*  8 oz bag of pre-washed spinach (optional)
1)  Marinate the chicken breasts in a mixture of 1 cup of vinaigrette, 1 T oregano, and 1/4 teaspoon salt for about an hour.
2)  Remove chicken from marinade (reserve it), and cook in a grill pan or large saute pan, turning once, until cooked through, about 10-12 minutes.  Keep warm. 
3)  Pour reserved marinade in a sauce pan and bring to a boil.  Reduce to low and keep warm.
4)  Meanwhile, halve the tomatoes.  Toss with 2 T vinaigrette and a 1/4 teaspoon of salt.  Lower saute or grill pan temperature to medium and sear tomatoes, cut side down, until slightly softened--about 2 minutes.
5)  Scatter spinach on a large serving platter.  Slice chicken and arrange over spinach.  Surround with tomatoes, feta, and remaining oregano.  Ladle warm marinade over the top.
Serves 4 to 6.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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