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25/07/2018
Blood Donor Clinic - Goderich
1:00 pm to 7:00 pm / Knights of Columbus Hall
31/07/2018
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Rotary Complex
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Connecting the Dots for Caregivers - Newsletter #5
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What's For Dinner Wednesday
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What's For Dinner Wednesday!
What's For Dinner? Mediterranean Chicken Breasts with Spiralized Vegetables

Chicken, Feta cheese, tomatoes, olives, oregano and lemon – this low-carb chicken dish is quick and SO good! Inspired by the flavors of the Mediterranean. You can easily make this dairy-free by omitting the cheese.

Ingredients

  • 16 oz (4) thin sliced boneless chicken cutlets
  • 3/4 tsp of seasoned salt such as McCormick Montreal Chicken Seasoning (25% Less Sodium)
  • 1 small (6 oz) zucchini, ends trimmed off
  • 1 small (6 oz) yellow squash, ends trimmed off
  • 1 cup halved grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • olive oil spray
  • 1/4 teaspoon Kosher salt
  • fresh cracked pepper
  • 1/4 teaspoon oregano
  • 3 garlic cloves, sliced thin
  • cooking spray
  • 1/4 cup of pitted and sliced Kalamata olives
  • 1/4 cup of crumbled Feta cheese
  • fresh juice from 1/2 large lemon
  • 1 teaspoon grated Lemon zest

Instructions

  1. Preheat oven to 450 degrees. Season the chicken with Montreal seasoning (or any seasoned salt you like).
  2. Spiralize the Zucchini and Yellow Squash and cut into smaller pieces.
  3. Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano. Place tomatoes on a baking sheet lightly sprayed with olive oil; roast for 10 minutes. Add sliced garlic and roast for another 5 minutes. Transfer to a large work bowl and set aside.
  4. Reduce oven to 200°F.
  5. Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil, zucchini and squash with 1/8 teaspoon salt and sauté until tender, about 1 1/2 minutes. Add to the bowl with tomatoes and place in the warm oven.
  6. Spray the skillet with olive oil spray and cook the chicken on medium-high heat for about 2 minutes on each side, or until cooked through. Set aside on a platter.
  7. Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon zest.
  8. Serve the vegetables over the chicken and top with Feta cheese.
 
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