Sauteed Broccoli Courtesy of Plated Perfection
Continuing with the healthy kick this week -- chicken! I'm a sucker for anything Greek, and I've been looking for a good marinade. I think I found it! This was delicious. I marinated the chicken for 4 hours, but it easily could've gone a bit longer...it was still extremely moist and yummy. This recipe makes a ton of chicken -- I actually plan to have leftovers this week for lunch, and it would be great on salads or pita bread! You could also freeze it! Definitely give this a go -- very tasty. I served it with some sauteed broccoli that I threw together -- super easy, but also lots of flavor!
Ingredients:
Greek Chicken
1 cup plain yogurt
2 Tbsp olive oil
4 cloves garlic, minced
1/2 Tbsp dried oregano
1 medium lemon zested
juice from 1/2 lemon
1/2 tsp salt
freshly cracked pepper (to your liking)
1/4 bunch fresh parsley
3 1/2 to 4 lbs chicken pieces (I used a mix of thighs and breasts)
Sauteed Broccoli
4 heads of fresh broccoli, cut into pieces
1-2 tb olive oil
2 cloves garlic, minced
dash of salt and pepper (or red pepper if you want)
dash of Worcestershire sauce
dash of water
Directions:
Chicken
Combine marinade. Place pieces in marinade in a gallon ziploc bag or container. Bake at 375 for 45-60 minutes.
Broccoli
While the chicken is cooking, heat the olive oil over medium heat. Saute the garlic for a couple of minutes. Toss in the broccoli with the rest of the ingredients. Saute for approximately 5-10 minutes, depending on how crisp/tender you'd like the broccoli. I cook them until they're bright green personally.
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