Greek Style Chicken with a Cucumber and Avocado Salad

Day # 8 - Well I was so wrapped up in my little granddaughter tonight that I completely forgot to take a picture of this one.  Oh well, I do have the recipe to share.  I was very good.  Chicken turns out extremely moist and we used boneless skinless.  Still haven't moved to the bone in skin on chicken yet.  I weighed myself this morning and I have lost 5 pounds so far.  I feel really good about that.  Let's hope that it keeps up.  Enjoy this recipe, I think it's a keeper. 
Greek Style Chicken with Cucumber Avocado Salad

This recipe combines the great flavors of Greek cooking oregano, feta cheese and garlic into a simple but elegant dish that's perfect for entertaining or just enjoying with your family.

Ingredients:

• 4 lemons, thinly sliced
• 4 bone-in chicken breast halves with skin (about 3 pounds) (we used boneless skinless)
• 4 garlic cloves, peeled
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 tablespoon chopped fresh oregano
• 10 pitted kalamata olives, cut in half (optional)
• 4 ounces feta cheese, crumbled (about 3/4 cup)

Directions:

1. Arrange rack in center of oven. Heat oven to 350F. Layer lemon slices on the bottom of a 13" x 9" baking dish; set aside.
2. Press 2 garlic cloves through a garlic press. Spread garlic evenly over each piece breast.
3. Drizzle olive oil and lemon juice over chicken breasts. Sprinkle with salt and pepper and rub into skin.
4. Place chicken breasts over the lemon slices in prepared pan. Sprinkle wih oregano evenly over chicken breasts. Sprinkle olives over chicken, if using.
5. Bake 45 minutes, until juices run clear when chicken is pricked with a fork. Remove from oven and sprinkle with feta. Bake 5 minutes more. Serve with pan juices.  Serves 4

 

Serve with a green salad with tomatoes, cucumber, avocado and sliced red onion if desired.  Use a low carb vinegrette or blue cheese dressing.