In celebration of summer and the lovely fresh mint I found at the farmer’s market this morning, I decided to branch off from my cooking comfort zone and try a Mediterranean-style supper. We had rosemary-lemon chicken, cauliflower couscous, and a feta tzatziki. The fresh herbs and citrus are perfect for a summer supper, and adding salty feta to the traditional yogurt and cucumber tzatzki gives it extra richness. Plus, Fage yogurt has only 6 grams of carbs per 7 oz. serving, but all of the tangy taste I love in Greek yogurt. Jessica over at FoodMayhem has been raving about Fage for awhile, so I was glad to see that my local Publix has finally started carrying it. It totally lives up to the hype.

Since there are several recipes here, I’m going to spread them out over a couple of posts, so let’s start with the Mediterranean Rosemary-Lemon Chicken. This marinade keeps the chicken moist and tender, and the tart lemony flavor is nicely balanced by the fresh herbs.

For 2 servings, you will need:
2 boneless, skinless chicken breasts
1/4 cup dry white wine
1 tbsp. olive oil
2 cloves garlic, minced
2 leaves fresh sage, chopped
2 tsp. fresh rosemary leaves
1/2 tbsp. fresh lemon juice
1/2 tbsp. grated lemon peel
1/4 tsp. dry oregano
1/4 tsp. each salt and pepper

Place chicken breasts in a large zip-top bag. Stir all ingredients together, and pour over the chicken. Press as much air out of the bag as possible, seal, and place bag in a baking dish or other dish with high sides (this cuts down on the chance of the bag leaking and contaminating your refrigerator). Marinate for a minimum of 3 hours.

To cook, since we don’t have a charcoal grill (one of the bad things about living in an apartment with no porch!), I used my trusty George Foreman grill. Grill until chicken is cooked through. Let rest for a few minutes, then slice.

Fan out on a plate and top with Feta Tzatziki. For this sauce, you’ll need:

1/4 cup Fage Greek yogurt
2 oz. feta cheese, crumbled
2 tbsp. mayonnaise with olive oil
1 tsp. red wine vinegar
1 clove garlic, minced
5 mint leaves, chopped
1/4 cup cucumber, peeled and chopped fine (about 1/2 medium)

Stir together all ingredients in a medium bowl, using a fork to smash the feta into the mixture.

Spoon sauce over chicken, garnishing with fresh parsley and grilled lemon slices:

Serve with cauliflower couscous (recipe coming soon).

Steve’s verdict: TWO thumbs up!

Tags: cheese, chicken, greek, yogurt

This entry was posted on Sunday, July 26th, 2009 at 6:19 PM and is filed under Meat, Summertime. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.