Go Greek with this Mediterranean-inspired chicken dish.
Ingredients
- 2 teaspoons red wine vinegar
- 2 teaspoons dried oregano
- 2 cloves garlic, crushed
- 2 teaspoons sweet paprika
- 60ml (1/4 cup) olive oil
- 600g chicken breast fillets, cut into 4cm pieces
- 1 large brown onion, halved, thickly sliced
- 125ml (1/2 cup) passata (tomato pasta sauce)
- 4 rounds pita bread
- 3 cups baby spinach leaves
- 120g (1/2 cup) bought garlic dip, to serve
Method
- Step 1Combine vinegar, oregano, garlic, half the paprika and one-third of the oil in a bowl. Add chicken and onion. Stir to coat.
- Step 2Combine the passata and remaining paprika in a bowl.
- Step 3Preheat a barbecue grill or chargrill on medium-high. Cook the chicken and onion on grill, turning once, for 5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.
- Step 4Preheat grill on high. Cut bread into wedges. Place on a baking tray. Drizzle over the remaining oil. Cook under grill for 2 minutes or until toasted. Spread the passata mixture over the bread.
- Step 5Divide the spinach, bread, chicken and the onion among serving plates. Serve with the garlic dip.
- Low carb
Nutrition
2385 kj
Energy
32g
Fat Total
4.5g
Saturated Fat
4g
Fibre
41g
Protein
29g
Carbs (total)
Notes
((( Variations ))) Chicken ragout with olives & rosemary: Omit the vinegar, pita, spinach and dip. Replace the oregano with 2 tsp fresh rosemary leaves. Replace chicken breast fillets with 600g chicken thigh fillets. Reduce oil to 1 tbs olive oil. Increase passata to 500ml (2 cups) passata (tomato pasta sauce). Heat a saucepan over medium-high heat. Add garlic, chicken and onion. Cook, stirring, for 5 minutes. Add the passata, rosemary, paprika, 250ml (1 cup) chicken stock and 125ml (1/2 cup) white wine. Season with salt and pepper. Cook, stirring occasionally, for 20 minutes. Stir in 110g (2/3 cup) pitted kalamata olives. Serve with Woolworths Steamed Potatoes with Garlic Butter. Open steak sandwich with garlic dip: Omit the vinegar and passata. Replace the chicken with 4 beef scotch fillet steaks. Replace the pita with 1 loaf Turkish bread, sliced. Reduce spinach to 2 cups baby spinach leaves. Combine oregano, garlic, paprika and oil in a bowl. Add beef. Turn to coat. Set aside for 10 minutes to marinate. In step 3, cook beef and onion on grill for 4 minutes each side for medium or until beef is cooked to your liking. Toast bread on grill for 1-2 minutes each side. Spread cut side with dip. Top with beef, onion and spinach. Serve. Lamb, spinach & feta pizzettes: Omit onion and dip. Replace the chicken with 4 lamb eye of loin (backstraps). Reduce the spinach to 2 cups baby spinach leaves. Preheat oven to 180°C. Combine garlic, paprika and passata in a bowl. Spread over bread. Sprinkle with 150g feta. Bake for 15 minutes or until crisp. In step 3, cook lamb for 4 minutes each side for medium or until cooked to your liking. Combine vinegar, oregano and oil in a bowl. Add spinach and toss to coat. Thinly slice lamb. Top pizzettes with lamb and spinach mixture to serve.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste