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Grilled Greek Chicken with Cucumber Feta Relish

Featured Article

Spring Chicken

Five Fast, Easy, and Fresh Dressings to Start the Season

Three Pea Chicken Salad

Yields four servings

Ingredients:

Four sprigs tarragon

Two large shallots, one halved and one minced

Two garlic cloves, one smashed and one minced

One pound skinless, boneless chicken breast

3/4 cup Greek yogurt 

Three tablespoons extra virgin olive oil

1/2 pound stringed sugar snap peas

One cup shelled fresh English peas

1/2 cup stringed snow peas, thinly sliced

1/4 cup chopped parsley

1/4 cup finely chopped fresh chives

Two teaspoons grated lemon zest, plus one tablespoon lemon juice

Four slices of toasted whole grain bread and/or lettuce leaves. 

Instructions:

Place tarragon, shallot, smashed garlic and chicken in a medium saucepan, season with salt and pepper, and fill with water to cover up by 1.” Cook until the chicken is just cooked through. Transfer the chicken to a plate and allow to cool, then shred or slice. For the dressing: mix the yogurt, oil, minced shallot, and minced garlic in a small bowl. Season with salt and pepper. Combine all peas in a bowl, add the chicken, dressing, tarragon, parsley, chives, and lemon zest and juice. Serve over toasted bread or/and lettuce leaves. 

Grilled Chicken with Chimichurri Relish

Yields four servings

Ingredients:

Four organic boneless skinless chicken breasts

1/2 cup chopped fresh cilantro

One tablespoon extra virgin olive oil

1 1/2 tablespoons red wine vinegar

Two tablespoons chopped fresh oregano

One clove garlic

1/2 teaspoon cumin

Pinch red chili flakes

Salt

Instructions:

Preheat oven to 400F. Sear breasts for one minute per side on a hot pan. Place the chicken on a sheet pan and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165F. In a blender, combine cilantro, EVOO, red wine vinegar, oregano, garlic, and salt and pepper to taste, and puree with a little extra water (to give it a lighter consistency). Once the breasts are ready, serve smothered with the Chimichurri relish.  

Grilled Chicken with Mango-Lime Sauce   

Yields four servings

Ingredients:

Four organic boneless skinless chicken breasts

One tablespoon chile powder

One mango, peeled and diced

1/2 cup lime juice

Two tablespoons extra virgin olive oil

One tablespoon minced ginger

1/2 cup plain yogurt

1/2 teaspoon salt

One tablespoon diced jalapeño

Three tablespoons diced avocado

One tablespoon chopped cilantro. 

Instructions:

Preheat oven to 400F. Sear breasts for one minute per side on a hot pan. Sprinkle both sides of the chicken with the chile powder. Place the chicken on a sheet pan and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165F. Combine all ingredients in a blender except for jalapeño and cilantro. Blend until smooth. Transfer to a bowl and add in the jalapeño and cilantro. Once the breasts are ready: serve smothered with the mango sauce on top. 

Grilled Greek Chicken with Cucumber Feta Relish 

Yields four servings

Ingredients:

Four organic boneless skinless chicken breasts

1/4 cup diced cucumber

1/4 cup diced Roma tomatoes

1/4 cup Feta cheese

One tablespoon lemon juice

One tablespoon fresh mint

Diced black olives

Instructions:

Preheat oven to 400F. Sear breasts one minute per side on a hot pan. Place the chicken on a sheet pan and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165F. In a medium bowl, gently toss all the other ingredients together. Once the chicken breasts are ready, serve topped with the cucumber relish.