Greek Chicken Recipe - Greek Chicken and Feta Recipe for Harrisons Fund Charity by Theo Michaels

Greek Chicken Recipe – Chicken and Feta Recipe for Harrison’s Fund Charity

Greek Chicken Recipe you say? Well, here you go! Greek inspired Chicken and Feta recipe specially created for Harrisons Fund Charity.

Soon as you hear the words Greek chicken recipe it conjours images of rustic birds (as in the poultry – not the girls, well maybe the girls a little) lemons and oregano; we’ve got all that including a little feta and spinach to bring it all together.

I created this recipe for a campaign I was privileged to join for the amazing charity Harrisons Fund – please check them out as they do really special things for children suffering from Muscular dystrophy.

If you want more Greek Recipes check these out!

The campaign ‘Harrisons Lunch’ was all about eating together with really nice food and we wanted something that was would be equally at home feeding the family or a bunch of adults having a civilised lunch.

My Greek chicken recipe is delightfully fresh and aromatic; with a pan-seared chicken breast on a bed of wilted spinach with peas, mint, chilli flakes and feta running through it. Seriously – this tastes de-bloody-lish-us.

Greek Chicken Recipe with Feta on Spinach (serves 1)

Ingredients:

1 chicken breast

1 clove garlic sliced

Generous Pinch chilli flakes

1 cup chopped herbs (parsley, coriander, mint, basil)

1tbl dried oregano

1/2 cup / 125ml frozen peas

Handful baby spinach (about 80g)

2 tbl feta cheese

Squeeze of lemon (about a teaspoon)

4 baby plum tomatoes in quarters

Method:

  1. Flatten the chicken breast out a little by sticking in a plastic zip lock bag and giving it a few light whacks with a rolling pin of the base of a sauce pan.
  2. Season generously with salt, pepper, oregano and a little olive oil, then fry in a hot pan for 4 minutes each side so it is golden brown before popping into a pre-heated oven (200c) for 8 minutes. Once cooked remove and rest.
  3. In the same frying pan; drizzle a generous amount of extra virgin olive oil (about 4 tbl) and on a medium heat fry the garlic and chilli flakes for a minute before adding the tomatoes and combine well.
  4. Now add the frozen peas, stir, then add the spinach leaves and feta. Fold the spinach leaves and feta through until the spinach just begins to wilt and then remove from the heat and fold through all the herbs, season again and give a little squeeze of lemon.
  5. To serve, place the pea and spinach mixture into the center of a plate and slice the chicken breast in three at an angle and place on top.

Chef’s Tip:

  • You can easily swap the chicken breast for fish (such as haddock or cod) for a nice alternative.
  • Lamb also goes very well with this recipe.
Greek Chicken Recipe - Greek Chicken and Feta Recipe for Harrisons Fund Charity by Theo Michaels
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Greek Chicken Recipe - Harrisons Fund Greek Chicken and Feta Recipe

My Greek chicken recipe is delightfully fresh and aromatic; with a pan-seared chicken breast on a bed of wilted spinach with peas, mint, chilli flakes and feta running through it - created for Harrions Fund Charity - Harrisons Lunch Campaign.

Ingredients

Ingredients:

  • 1 chicken breast
  • 1 clove garlic sliced
  • Generous Pinch chilli flakes
  • 1 cup chopped herbs parsley, coriander, mint, basil
  • 1 tbl dried oregano
  • 1/2 cup / 125ml frozen peas
  • Handful baby spinach about 80g
  • 2 tbl feta cheese
  • Squeeze of lemon about a teaspoon
  • 4 baby plum tomatoes in quarters

Instructions

Method:

  1. Flatten the chicken breast out a little by sticking in a plastic zip lock bag and giving it a few light whacks with a rolling pin of the base of a sauce pan.
  2. Season generously with salt, pepper, oregano and a little olive oil, then fry in a hot pan for 4 minutes each side so it is golden brown before popping into a pre-heated oven (200c) for 8 minutes. Once cooked remove and rest.
  3. In the same frying pan; drizzle a generous amount of extra virgin olive oil (about 4 tbl) and on a medium heat fry the garlic and chilli flakes for a minute before adding the tomatoes and combine well.
  4. Now add the frozen peas, stir, then add the spinach leaves and feta. Fold the spinach leaves and feta through until the spinach just begins to wilt and then remove from the heat and fold through all the herbs, season again and give a little squeeze of lemon.
  5. To serve, place the pea and spinach mixture into the center of a plate and slice the chicken breast in three at an angle and place on top.

Recipe Notes

Chef's Tip: • You can easily swap the chicken breast for fish (such as haddock or cod) for a nice alternative. • Lamb also goes very well with this recipe.