Greek Chicken, orzo salad, and fried chickpeas


Since I have been sick for the last week, I have been cooking all 3 meals everyday. I made this chicken last night, and it was so flavorful and delicious; I had to share. Simple preparation and simple flavors make way for a spectacular meal.

 

Greek Chicken – Serves 2

 

Greek chicken, orzo salad, fried chickpeas

4 Chicken thighs

1 lemon, zested and juiced

2 T olive oil

1 T dried oregano

1/2 t hot chili flake

2 cloves garlic, minced

1 T kosher salt

1/8 t ground black pepper

  • Mix together your marinade, place your thighs in the marinade and rub the flavorings into them.
  • Let sit for 15 minutes in marinade, place into a 400 degree oven for 40 minutes
  • The chicken will be moist and the skin with crispy and delicious.

Greek Chicken

 

Orzo Salad

Orzo salad

1 cup orzo

1 handful spinach leaves, chiffonade

1/2 english cucumber, diced

1 roma tomato, diced

1 lemon, juiced

1 T olive oil

2 oz goat cheese

1/2 cup Green Sauce

[Green Sauce: I like to keep this sauce on hand to use for many different dishes]

1 bunch parsley

1 bunch cilantro

4 cloves garlic

1 white onion

2 limes or lemons juiced

1.5 T kosher salt

1/8 t black pepper

 

  • Place everything in the blender, blend smooth. Add water if needed to thin out to puree smooth.

Orzo continued:

 

  • Boil your orzo, once cooked through, rinse under cold water. Hold in a bowl.
  • Add your diced vegetables, green sauce, lemon juice, olive oil, salt and pepper.
  • Mix thoroughly until combined.
  • Break your goat cheese into small chunks, mix in gently to keep integrity.

 

Fried Chickpeas

Fried Chickpeas

1 can chickpeas

dash cumin

dash hot pepper flake

1 t kosher salt

freshly ground black pepper to taste

  • In a saute pan, add the chicken drippings.
  • Heat for several minutes until extremely hot.
  • Add chickpeas and fry in fat until golden brown.

 

This meal is effortless, affordable, and delicious.
Try it out!

 

Cheers,
Chef Sean

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