Greek Style Chicken and Salsa

Name: Greek Style Chicken and Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 gm (7 ounces) cherry tomatoes, halved; 1/3 cup kalamata olives - pitted and halved (See Note 1); 1/2 small red onion - finely sliced into half-moon shapes; 90 gm (3 ounces) feta cheese - coarsely crumbled or diced; 1/3 cup fresh mint leaves - finely sliced; 1/2 tsp dried oregano; 2 tbsp extra virgin olive oil (See Note 2); 1 tbsp lemon juice - freshly squeezed (See Note 2 and 3); 2 tbsp extra virgin olive oil (See Note 2); 8 chicken tenderloins - (500 g/ 17 ounces approximately) (See Note 4); 1 tsp dried oregano; sea salt and freshly ground black pepper - to taste; roasted potatoes, tzatziki, warmed pita bread, lemon wedges

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Greek Style Chicken and Salsa is the perfect dish for those moments you just want (or need) a quick meal. This is the ultimate easy chicken meal; you can have it on the table in just 30 minutes.

chicken and salsa on a grey plate, with some slices of lemon. plate sitting on a dark grey napkin. some pieces of pita bread sit above the plate.

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Why we love this recipe:
Ingredients in this recipe:
Step by Step Instructions:
Tips for Success and FAQs:
When it comes to serving:
More delicious recipes for you to try:
Greek Style Chicken and Salsa

Why we love this recipe:

Chicken tenderloins are my go-to for quick, nutritious weeknight meals. Being lean meat they are low in calories and an excellent source of protein.

There are numerous ways in which to prepare them; they can be grilled, baked, stir-fried or crumbed (breaded). You can add them to pasta, rice, soup or curry. Further, their mild taste will happily accept international flavours. They are a great, versatile ingredient.

For this recipe, I season the chicken with salt, pepper and oregano, cook it quickly in a grill pan or non-stick frying pan.

A simple salsa accompanies the Greek Style Chicken adding a boost of flavour, colour and health benefitting nutrients. Tailor the salsa to suit your family’s taste. If olives are not popular you could add cucumber, celery or avocado.

chicken and salsa on a grey plate, with some slices of lemon. plate sitting on a dark grey napkin. some pieces of pita bread sit next to the plate, and a separate plate of food is partly seen in the bottom left hand corner.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Cherry tomatoes – are juicy with a bright, fresh flavour. They are naturally sweet, containing a higher amount of naturally occurring sugar than their larger relatives.

Kalamata olives – a large, meaty, dark purple/black olive named after a city in Greece. I prefer to buy those with a stone in as I feel they have better flavour. However, to save time, you may prefer a pitted olive.

Red onion – sometimes called Spanish onions or Purple onions, they have a mild, sweet flavour making them ideal to use in salads.

Feta cheese – traditionally a Greek, sheep milk feta would be used. Use the feta of your choice – my choice is Danish feta which is creamy.

Fresh mint – adds vibrant, fresh flavour and aroma.

Dried oregano – Whilst in most instances, cooks prefer to use fresh herbs, oregano is one time when many cooks prefer the dried herb. The flavour of dried oregano is more subtle than the fresh and better complements the other ingredients without dominating them.

Extra virgin olive oil – my preference is to use extra virgin olive oil for the extra flavour it provides. In addition, it is at the heart of the much-praised Mediterranean Diet being an excellent source of healthy fat and health-benefiting antioxidants. Use the best olive oil that you have.

Lemon juice – use freshly squeezed, the flavour is superior to the bottled variety.

Chicken tenderloins – I find the tenderloins, not surprisingly, to be more tender; you can use the breast but it is inclined to become dry if even a little overcooked.

Step by Step Instructions:

the four steps required to make this recipe.

Begin by making the salsa. Add tomatoes, olives, onion, feta, mint and oregano to a small bowl. Add olive oil, lemon juice, sea salt and freshly ground black pepper, toss gently and set aside.
Next, I remove the white tendon at one end of the tenderloin. Place the chicken between two sheets of cling film and gently pound the tenderloins to an even thickness until they are almost double in size.
and 4. Heat a grill pan or non-stick frying pan over medium-high heat. Brush or spray the chicken on both sides with olive oil and season with sea salt, freshly ground black pepper and dried oregano. When the pan is ready, working in batches, cook the chicken 1-2 minutes per side.

round grey plate with some chicken and salsa sitting on a piece of pita bread, with a wedge of lemon on the side. plate sitting on a dark grey napkin. there are some torn bits of pita bread in the bottom right hand corner, and a bowl of yoghurt tip in the top left corner.

Tips for Success and FAQs:

As the chicken cooks very quickly you will need to prepare the salsa before you begin to cook.

The secret to cooking these tenderloins is to add them to a hot pan over medium-high heat. The exact time depends on the thickness of the chicken. If it sticks when you go to turn it, it is not quite ready.

The key is to avoid overcooking them. They are so thin they will cook in just a few minutes. After cooking, set them aside to rest for a short time.

Don’t overcrowd the pan when cooking the chicken or it will release juices and “stew” rather than char a little.

What is a chicken tenderloin?

Also known as chicken tenders, chicken fingers or chicken fillets, they are the long strips of meat, loosely attached to the underside of the breast. They are often sold separately.

Should I remove the tendon attached to the tenderloin?

There is a small, tough piece of tendon at the end of the tenderloin. I recommend that you remove it with a sharp knife or a pair of scissors.
There’s no need to remove it all; the tendon inside the meat is very thin and you won’t notice it after cooking. Don’t try to pull it out; the meat may fall apart.

Can I add other flavours to the chicken?

You certainly can. You could add some finely grated lemon zest, rosemary, sage or thyme. Or spice it up a bit; try a dash of cayenne pepper, paprika or even a coating of za’atar.

Can I use chicken breast?

Yes, you can. If using chicken breasts, lay the breast flat on a cutting board. Place the palm of your hand on the chicken and carefully cut horizontally through the breast, giving you two pieces. Place between two pieces of cling film. Use the flat side of a meat mallet to lightly pound each piece to a more even thickness.
However, I prefer to use tenderloins as they are more reliable. Chicken breast tends to become tough and dry if it becomes even a little overcooked.

What should I use if I don’t have a ribbed grill pan?

That’s okay, you can use a skillet or a non-stick frying-pan. Alternatively, if the weather is suitable, I cook these on an outdoor grill which adds terrific flavour.

When it comes to serving:

In this simple form, the Greek Style Chicken and Salsa is low-carbohydrate and low-calorie but it also works well with a few optional extras. I like to serve this meal with fresh lemon, a dollop of tzatziki or plain Greek yogurt.

Warmed pita bread is also great as a side and offers the opportunity of using tzatziki, salsa and chicken in a more casual rolled wrap.

If time permits, Greek-style roast potatoes are also a good accompaniment. Use this recipe as a base and make it your own with your choice of accompaniments.

Once you realise how quickly and easily you can cook the tenderloins you may want to vary the accompaniments. You could consider:

Roasted Cherry Tomatoes, served on the side or with Pasta;
Potato Salad with Peas and Mint;
Broccoli Bacon and Cashew Salad;
Gluten-Free Quinoa Tabouli;
Sweet Potato and Quinoa Salad;
Chargrilled Asparagus with Feta and Mint.

up close shot of chicken and salsa on a grey plate, with some slices of lemon. plate sitting on a dark grey napkin.

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This Greek Style Chicken and Salsa is a recipe that you will make over and over again. It is perfect for those times when you want a quickly prepared, nutritious meal that is full of flavour.

I would love to know when you have given it a try!

Alex xx

This post was originally published in September 2018. It has been updated with new photos and more information. The recipe remains the same.

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