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Greek-Style Chicken and Roasted Potatoes, Low Calorie and Bursting with Flavor
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Posted In: Weight Watchers Recipes
Page Views: 1917 views
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Course: main dish
Cusine: greek
PrintIngredients
Ingredients for Roasted Potatoes
1 pound (1 mesh bag) teeny tiny potatoes (whole) or red potatoes cut in fours
¾ tablespoon olive oil
Salt and fresh ground pepper
Ingredients to Marinate Chicken
1½ pounds chicken breast tenders, boneless, skinless
2 fresh lemons
Salt and fresh ground pepper
Ingredients for Greek Salad Salsa
2 cups grape or sugar plum tomatoes
1½ cup cucumber, peeled and chopped
1 orange or yellow bell pepper, trimmed and chopped
½ cup scallions, chopped, use white and green part
⅓ cup Ken’s Lite Caesar Dressing or Cardini’s Light Caesar Vinaigrette
2 tablespoon lemon juice
¼ teaspoon dried oregano
Ingredients for Topping
⅓ cup fat-free feta cheese
8 Kalamata olives, sliced
Directions
1. Preheat oven to 450 degrees.
2. To roast the potatoes-Place potatoes on a baking sheet. Drizzle olive oil all over potatoes and toss to coat. Sprinkle with a little salt and pepper. Bake in oven for about 25-30 minutes until soft and browned. Remove from oven, cover with foil to keep warm and set aside.
3. While potatoes are roasting, place chicken tenders in a bowl. Squeeze the juice of 2 lemons all over the chicken. Sprinkle with a little salt and pepper. Place in the refrigerator to marinate for 15 minutes and up to 2 hours.
4. To make the Greek salad salsa-Place all salsa ingredients in a bowl and toss with dressing, lemon juice and oregano. Refrigerate until ready to serve.
5. To cook chicken: In a large nonstick pan, heat 1 teaspoon oil. Add chicken and cook about 3 minutes on each side over medium-high heat until completely cook through.
6. To serve: Add the chicken to a large serving plate. Place the roasted potatoes all around. Top with Greek salad salsa. Sprinkle all over the top with feta cheese and olives.
7. If you don’t plan to serve this dish all at once, only toss in dressing the portion you’ll use and store the leftovers separately in the refrigerator. Toss the remaining Greek salsa when ready to serve the next day. Left-overs are yummy to pack for lunch!
Makes 5 servings
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 7
Skinny Facts: for 1 serving
288 calories, 6g fat, 32g protein, 26g carbs, 3g fiber, 614mg sodium, 5g sugar
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