• 5servings
  • 45minutes
  • 429calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Ingredients for Roasted Potatoes

  2. 1 pound (1 mesh bag) teeny tiny potatoes (whole) or red potatoes cut in fours

  3. 3/4 tablespoon olive oil

  4. Ingredients to Marinate Chicken

  5. 1 1/2 pounds chicken breast tenders, boneless, skinless

  6. 2 fresh lemons

  7. Salt and fresh ground pepper

  8. Ingredients for Greek Salad Salsa

  9. 2 cups grape or sugar plum tomatoes

  10. 1 1/2 cup cucumber , peeled and chopped

  11. 1 orange or yellow bell pepper , trimmed and chopped

  12. 1/2 cup scallions , chopped, use white and green part

  13. 1/3 cup Ken's Lite Caesar Dressing or Cardini's Light Caesar Vinaigrette

  14. 2 tablespoon lemon juice

  15. 1/4 teaspoon dried oregano

  16. Ingredients for Topping

  17. 1/3 cup fat-free feta cheese

  18. 8 Kalamata olives , sliced

Instructions Jump to Ingredients ↑

  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!

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