Greek Chicken & Salad- Paleo Style
Love a Greek Salad but shying away because of the feta? Leave it out?
Adore the tender chicken, but prefer not to indulge due to the yogurt marinade? Use lemon and coconut milk instead? Yes, the latter may give a bit more of a 'tropical' feel to the dish, but it serves a similar purpose, nonetheless!
For the salad, chop cucumber, Kalamata olives, tomato and red onion. Toss with lemon juice, olive oil & fresh oregano. This is one dish I'd recommend NOT making too much of, as refrigerating tomato causes it to turn a bit mushy!
Marinate skin on, bone in chicken breasts in lemon juice, coconut milk, & freshly ground pepper, for at least a few hours. Sear both sides in a hot cast iron skillet for 3 -5 minutes per side, until nicely browned. Transfer to a 425F oven and cook until internal temp reads 160, 20- 20 minutes, roughly, depending on your oven!
Remove from oven and let rest 5 minutes; just enough time to steam some spinach, or, horta (to be more authentic!).
Serve all together and enjoy your virtual trip to Greece!
*Make sure you take advantage of using one of the many lovely Greek Olive Oils in this recipe!