Greek Pasta With Grilled Chicken Flat Belly Diet Recipes

MEDITERRANEAN PASTA RECIPE WITH CHICKEN

Steps:

• Brown the chicken: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large straight sided skillet or a large pot over medium-high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown, but not quite cooked through, about 4-6 minutes total. Remove chicken to a plate.
• Cook the vegetables: Reduce heat to medium. If your pan is dry, add remaining tablespoon of oil, if not omit the oil*. Add the sun-dried tomatoes and sauté 1 minute. Add in the garlic, Greek seasoning and crushed red pepper flakes. Cook until fragrant, about 30 seconds. Sprinkle the flour on the tomatoes and cook, stirring, for another 1 minute.
• Add in the liquid: Add in the broth* and half-and-half, whisking to combine. Increase heat to high.
• Add chicken and pasta: Add the spaghetti to the pot along with the chicken. Season with salt and pepper to taste.
• Cover and cook: Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until pasta is just al dente*.
• Finish pasta: Add in the artichoke hearts, olives, feta and oregano. Stir to combine and cook for 1-2 minute, or until feta is melted and pasta is cooked to your liking.
• Serve: Garnish with more feta, herbs, nuts and plenty of fresh lemon wedges. Enjoy!

FLAT BELLY - GREEK GRILLED CHICKEN BREAST RECIPE - (4.4/5)

Steps:

• 1.) To prepare the chicken: Place a breast shiny side up with the tip facing you and the thinner side opposite your cutting hand. Place your hand on top of the breast. Hold the knife parallel to the table and carefully insert it into the thickest part of the breast, drawing it almost all the way through. Take care to keep the breast attached on 1 side. Spread the 2 halves as if opening a book and press lightly in the center to flatten. Repeat with the other 3 breast halves. 2.) Combine the chicken, oil lemon juice, oregano, and garlic in a bowl and refrigerate for 1 to 2 hours, turning occasionally. 3.) To prepare the yogurt cheese: Meanwhile, place the yogurt in a coffee strainer over a bowl and set in the refrigerator for 1 to 2 hours. combine the yogurt, cucumber, dill, garlic and 1/4 cup of the pistachios. 4.) Set up the grill for med-hot direct-heat grilling. Remove the chicken from the marinade. Sprinkle with the salt and pepper and set on a grill rack that has been coated with oil. Grill for 2 to 3 minutes per side or until the chicken is well marked and cooked through. Place each breast on a serving plate, top with the yogurt cheese, and sprinkle with the remaining 1/4 cup pistachios.

GREEK CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

FLAT BELLY - MEDITERRANEAN CHICKEN AND ORZO RECIPE - (4.4/5)

Steps:

• 1.) heat a nonstick skillet coated with cooking spray over medium heat. Add the chicken and cook, turning once, for 6 minutes or until browned. Remove to a plate. 2.) Add the broth and bring to a boil over high heat. Stir in the orzo, lemon, and oregano. return the chicken to the skillet. reduce the heat to med-low, cover, and simmer for 10 minutes or until the orzo is tender and a thermometer inserted in the thickest portion of the chicken registers 165 degree F. 3.) Stir in the olives, spinach, tomato, and pepper. Cook for 2 minutes, stirring, to heat through. Sprinkle with the cheese.