greek chicken with feta, olive + tomato relish
If I could give this meal a hug, I would.
Seriously, ever since we became… well, whatever you want to call it: “flexitarians,” semi-veg, sometimes-meat eaters, apathetic carnivores, what have you… any time we decide that “Tonight is the night we will eat meat for dinner!” I’m not going to lie to you, I get REAL excited. This only happens like once every week or two so, you know, it’s a big deal.
Don’t get me wrong. I love my salads and soups and non-meaty meals, I really do. But sometimes a girl just wants a dang chicken tender. Especially one that’s dipped in Greek yogurt and breaded with panko breadcrumbs and Greek seasoning and then baked to crispy perfection and topped with a relish of the tomato/olive/feta/mint variety. With some cocoa-roasted almonds for dessert. Oh yes.
So obviously, since I am really excited about eating chicken and I haven’t done so in a while, I want the time between starting to make dinner and chicken-tender-in-my-pie-hole to be as minimal as possible. Enter this recipe for Greek chicken. I don’t know what it is about coating chicken in Greek yogurt and Progresso panko breadcrumbs mixed with herbs and spices — something about the combination of yogurty tanginess and Greek seasoningness and crunchy panko breadcrumbness and making up wordsness is just pure magic. The kind of magic I want to repeat for dinner every week.
For those of you unfamiliar with the chicken tender breading technique, it’s a pretty straightforward dunk, coat and bake situation. The feta, olive and tomato relish? It’s a slice, crumble and toss situation. Both situations lead to an easy and delicious dinner situation. A whole lot of situations, but not a whole lot to worry about.
All you need to worry about is who’s going to get to eat the last chicken tender.
Breaded Greek Chicken with Feta, Olive + Tomato Relish
A Girl Versus Dough original
Yields: 4 servings
1 (6-ounce) container plain Greek yogurt
1 cup Progresso plain panko breadcrumbs
1 tablespoon plus 2 teaspoons Greek seasoning
1 (14-ounce) package uncooked chicken tenders
1 1/2 cups grape or cherry tomatoes, sliced in half
1 cup crumbled feta cheese
1/2 cup pitted kalamata or black olives
1/2 cup fresh mint leaves
1 tablespoon olive oil
dash or two Greek seasoning
salt and pepper to taste
Preheat oven to 400 degrees F. Lightly spray a baking sheet with cooking spray and set aside.
Spoon Greek yogurt into a shallow bowl. Mix breadcrumbs and Greek seasoning in a separate shallow bowl (or in a large resealable food-storage plastic bag). Dip and coat chicken tenders in Greek yogurt, then coat with breadcrumbs (if in bag, shake to coat). Transfer chicken tenders to prepared baking sheet.
Bake chicken 15 to 20 minutes, turning once, until golden brown and baked through. Meanwhile, make the relish: In a large bowl, lightly toss halved tomatoes, feta cheese, olives, mint, olive oil, Greek seasoning and salt and pepper to taste. Serve with chicken.
Disclosure: I received compensation from Progresso for recipe development purposes. All opinions are my own.
Love the “apathetic carnivore” phrase – too funny/true!
This meal look a-MAH-zing!
Heather — Ha, thanks! 🙂
I want to give this meal a hug! I ate meat for the first time in over a month a few nights ago. It tasted amazing and I felt like i could run a marathon afterward!!! Next time I decided to cook meat this is whats up! That tomato relish sounds awesome too!!!
a farmer in the dell — Kinda crazy how good chicken can taste when you haven’t eaten it in a while, huh? 🙂 Thanks for the comment!
This looks so good, Stephanie!!! I like the idea of dipping the chicken in yogurt instead of the usual egg wash / batter. (:
Caroline — Thank you! It gives it just a slightly unique tangy flavor that I loooove.
That looks so delicious and so beautiful!
Claire — Thank you! 🙂
We don’t eat a ton of meat, so I know how you feel! 🙂 This recipe is going on my must-make list!
DessertForTwo — Ha, glad you know what I mean! 🙂 Thanks for the comment!
Love feta. i can’t believe I hated it growing up!
Carrian — I hated olives for.ev.er. and I don’t know what I was thinking. So I hear you! 🙂 Thanks for the comment!
Love these greek flavors! and the homemade chicken fingers are a favorite at our house!
Mackenzie — They’re a favorite here, too 🙂 Thanks for the comment!
This seriously looks AMAZING Stephanie!! So healthy!
Claire — Thank you so much! 🙂
OOooooooOOOOh I want this for dinner right NOW!
Ashley — Haha, thank you! I could really go for it for dinner tonight again, too!
Do you deliver? I’d like to put in an order (or 7) of this for dinner. Yum!
Kelly — LOL, I’ll mail them to you. 🙂 Thanks for the comment!
You’re a crack up! I go “flexitarian” from time to time because I have no qualms about eating veggies and whole grains while the boys around me eat loads of meat. I love meat but I feel like there’s such thing as too much. Your chicken looks peeeeeeeeeeerfect! I love the greek flair you added to it and anything in salsa/relish form is welcome by me! I bet this was a delicious evening of animal protein! 🙂
Julia — True story! I’m perfectly happy eating a bowl of brussels sprouts and quinoa when my husband is away for dinner. 🙂 Thanks for the comment!
My boyfriend has to be the only Greek in the world who doesn’t like olives. I think he’s seriously trying to ruin my life.
Anyways…I am so doing this with tofu tenders.
Joanne — Whaaat? He doesn’t like olives? That’s a travesty. 😉 Making these with tofu sounds awesome — hope it turns out well!
I love the idea of using Greek yogurt as a binder for the Panko! Flour + egg whites always gets so messy. I can’t wait to try this technique!
Pam — I love it and I try to do it over the flour/egg mix as much as I can. Just easier to do and a little tastier, in my opinion. 🙂
The chicken dish looks really pretty (and since I’m a vegetarian, chicken RARELY looks pretty to me)…the flavors – tomato, olive, feta…sound delicious.
Joyti — Thank you so much!