by Marilena Leavitt November 27, 2018 0 Comments

This dish highlights the many tasty herbs and flavors that the Mediterranean diet has to offer. Enjoy for a family dinner or with tons of leftovers for the week! 

 

INGREDIENTS (serves 4)  

For the chicken: 

4 chicken breasts, skinless and boneless 

1½ TBSP. dried tarragon 

1½ tsp. sea salt 

¾ tsp. freshly ground pepper 

¼ tsp. paprika 

3 med. dried bay leaves, crumbled  

1 TBSP. lemon zest 

3 med. garlic cloves, finely minced 

1 TBSP. Kosterina extra virgin olive oil 

 

INSTRUCTIONS

1.Trim the chicken and set aside. In a small bowl, mix the next 8 ingredients to make a paste. Rub the paste all over the chicken breasts. Cover and refrigerate for at least two hours. 

 

2.Preheat the grill to medium. Oil the grates well. Grill the chicken over direct heat, uncovered for 5-7 minutes per side (depending on the size of the chicken breasts.). The chicken will be done when the temperature registers 160°F.  

 

3.Remove from the heat, cover loosely with aluminum foil, and let it stand for 5 minutes or so as it finishes cooking.  

 

For the tomato relish: 

 

1 large, ripe organic tomato (or two smaller ones) 

2 TBSP. shallots, minced 

2 TBSP. red wine vinegar 

1 TBSP. small capers, rinsed well 

3 TBSP. Kosterina extra virgin olive oil 

1 tsp. Greek dried oregano 

½ tsp. sea salt 

¼ tsp. freshly ground pepper 

 

 

  1. Remove the skinand seeds of the tomato, chop it and place it in a sieve for about 10 minutes to drain the juices. 

 

2.Mince the shallots and place them in a small bowl. Add the red wine vinegar and set aside for 10 minutes. To the same bowl, add the rest of the ingredients and toss to combine. Fold in the tomatoes, taste and adjust the seasoning. 

 

3.To serve, place the grilled chicken on a serving platter and top with the fresh tomato relish (or serve on the side). 

Marilena Leavitt
Marilena Leavitt

Marilena Leavitt is Kosterina’s Executive Chef and creates healthy and easy to prepare recipes for our readers. Check out her website at: http://www.marilenaskitchen.com



Also in The Kosterina Kitchen

Almond Butter Cookie Dough Truffles
Almond Butter Cookie Dough Truffles

by Katerina Mountanos November 22, 2020 0 Comments

Just in time for Thanksgiving! Thank you Baran Bakery for the incredible recipe. 
Read More
Red Fall Lentil Soup
Red Fall Lentil Soup

by Marilena Leavitt November 10, 2020 0 Comments

This warming soup is exactly what we all need as the weather begins to change. Get cozy and whip up this simple soup that will leave you full of yummy nutrients - and lots of love!

Read More
Almond Butter & Vanilla Chocolate Yogurt Bowl
Almond Butter & Vanilla Chocolate Yogurt Bowl

by Katerina Mountanos September 29, 2020 0 Comments

Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs granola and almond butter with our addictive Almond Butter & Vanilla EVOO Dark Chocolate served over Greek yogurt for a crunchy and decadent afternoon snack or light lunch.
Read More

Pre-Orders cannot be combined with regular orders