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Greek Chicken Cutlets with Lemon Basmati and Tzatziki https://www.metro.ca/userfiles/image/recipes/escalopes-poulet-grecs-basmati-10720.jpg PT15M PT15M PT30M
Dissolve broth cube(s) in boiling water (2 cups per cube).Bring broth and rice to a boil in a pot over high heat, cover, reduce to low and simmer for 5 minutes or until all water has been absorbed.Halve tomatoes and olives.Mix these in a bowl along with crumbled feta, mint leaves and 1/3 of the oïl.Season with salt and pepper and set aside.Cut chicken in half lengthwise to form cutlets.Heat a grill pan and brush with 1/3 of the olive oïl.Toss cutlets in a bowl with 1/3 olive oil, 1/2 lemon juice, oregano, and salt and Pepper.Cook in grill pan for 1-2 minutes a side.Squeeze 1/2 the lemon juice over the rice, season with salt and pepper, stir.Serve lemon rice in plates with chicken cutlets.Top with tomato mixture and serve with tzatziki.Source: Missfresh.com
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1 1/2 cup (375 mL) chicken broth 1 lemon 60 g feta 3 Tbsp. (45 mL) olive oil 4 g mint 35 g kalamata olives 1/2 tsp. dried oregano 1 chicken breast 3/4 cup (180 mL) basmati rice 125 g cherry tomatoes 75 g tzatziki
Greek Chicken Cutlets with Lemon Basmati and Tzatziki

Greek Chicken Cutlets with Lemon Basmati and Tzatziki

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2
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cup
    (375 mL)
    chicken broth
  • 1
    lemon
  • 60 g
    feta
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 4 g
    mint
  • 35 g
    kalamata olives
  • 1/2 tsp.
    dried oregano
  • 1
    chicken breast
  • 3/4 cup
    (180 mL)
    basmati rice
  • 125 g
    cherry tomatoes
  • 75 g
    tzatziki
Imprimer ma sélection

Preparation

Dissolve broth cube(s) in boiling water (2 cups per cube).

Bring broth and rice to a boil in a pot over high heat, cover, reduce to low and simmer for 5 minutes or until all water has been absorbed.

Halve tomatoes and olives.

Mix these in a bowl along with crumbled feta, mint leaves and 1/3 of the oïl.

Season with salt and pepper and set aside.

Cut chicken in half lengthwise to form cutlets.

Heat a grill pan and brush with 1/3 of the olive oïl.

Toss cutlets in a bowl with 1/3 olive oil, 1/2 lemon juice, oregano, and salt and Pepper.

Cook in grill pan for 1-2 minutes a side.

Squeeze 1/2 the lemon juice over the rice, season with salt and pepper, stir.

Serve lemon rice in plates with chicken cutlets.

Top with tomato mixture and serve with tzatziki.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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