“Remember Summer” Greek Chicken & Salad

Don't you hate when you know everyone expects a dinner but nobody has a suggestion about what it should be? Not helpful! How about pasta bolognese? Or beef stew? Or even meatloaf for goodness sake?!

I did get “something lighter” as a suggestion from the love of my life last week. I took that to mean chicken. This is what we call a no recipe, recipe. Most ingredients are approximate and flexible except the chicken.

Ingredients

2 lbs chicken thin cutlets

1 lemon, halved

3-4 cloves garlic

1/2 teaspoon oregano

Olive oil

Salt pepper

Combine 1-2 tablespoons olive oil, juice from half a lemon, 1/4 teaspoon salt, healthy dose of pepper, chopped garlic and oregano. Marinate chicken a couple of hours in the fridge or 30 minutes counter top. Either way leave on counter top 20 minutes before cooking.

Heat 1 or more tablespoons of oil in heavy duty sauté pan over medium heat. Less if non stick, more if metal. Add chicken in 2 batches (or use 2 pans) when it shimmers. Flip chicken when edges turn opaque. Cooking takes about 3 minutes per side if thin. Meat thermometer should show 165. Squeeze other lemon half over finished chicken.

Serves 4

Salad

2 Persian cucumbers, halved, quartered and sliced

1 pint cherry tomatoes – yr best winter option, halved &/or quartered

Bell pepper, chunked in smaller pieces

Big handful hearty lettuce leaves like romaine, chopped

2 tablespoons dill, chopped

2 scallions sliced

1/2 cup crumbled feta

1 lemon

Olive oil

Calamata olives (optional)

Salt & pepper

Combine all vegetables. Sprinkle 1-2 tablespoons of olive oil and juice from half the lemon, a few pinches of salt, pepper to taste. Toss and combine feta and olives if using. Adjust olive oil, lemon juice, salt and pepper.

Carb appreciators add bread or pita. Hummus on the side. I make mine (EZ!) – don't feel compelled.

Eat – B