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
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
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).
Fall is here and, although I love cooking almost exclusively on the grill all Summer long, I am ready for some of my favorite Fall dishes! To me, Fall is all about warm meals like meatloaf, roasted root vegetables and squashes, and delicious soups that stick to your bones. I'd like to share with you my all time favorite Greek Style Meatloaf