We are a family on a budget, so meal planning is important. If I have a plan, eating out is off the table…so to speak. haha! Greek(ish) night at my house is always a favorite..even for my boys. We have a rule in our house that says you must try a bite of everything. Greek night is a great way to invite the younger ones to sample new tastes without depriving yourself of a flavorful meal. Here is how we do it!
The Salad
I used just what I had in the fridge. No olives…because only my husband eats them.
One Heart of Romaine chopped, Red Onion finely diced, 2 Plum tomatoes gutted and diced, Cucumber sliced, and Crumbled Feta.
For the protein, I marinate chicken in a cilantro-lime marinade I purchase at the grocery and then cook in a non-stick skillet.
I use a few tablespoons of olive oil to keep the chicken from sticking (ironically in a non-stick pan) and to brown nicely. I cook the chicken through (to 165 degrees in the thickest part). I then removed the chicken from the pan and let it rest. To remove all the tasty bits from the pan, with the pan still on the heat, I add a few good tablespoons of white wine (or white cooking wine). Use a rubber spatula to scrape the bottom of the pan and then add a half a stick of butter and cook for another minute or two. Next, I slice the chicken and pour my pan sauce on top!
With the salad and chicken, I serve:
Avocado
Warmed Naan Bread
and hummus
You can make your own like my recipe here. Or you can just buy some from the grocery like I do when I have a busy week.
I lay everything out and allow everyone to help themselves.
Like I said, this is Greek (ISH) night. We have found that we like these things together. I dirty only one skillet to make this meal. I hope this has inspired a new weeknight meal for you and your hungry bunch!
The Grocery List
Heart of Romaine (I buy in packs of 3)
1 Seedless Cucumber
2 Plum Tomatoes
Crumbled Feta
Red Onion
2 Chicken Breasts
1 bottle of your favorite marinade
1/2 stick of butter
Olive oil
White Cooking Wine
Hummus
Naan Bread
1 avocado
Pick Well 