Greek Chicken with Potatoes, Cauliflower, and Feta

Greek Chicken with Potatoes, Cauliflower, and Feta 1

This week feels back to normal – cooking, exercise, working less. It’s nice. A pretty average week.

And then today, Shea started walking!!!! I went to pick her up from daycare and rather than crawling straight at me, she walked right to me. A little wobbly, but most definitely walking.

Greek Chicken with Potatoes, Cauliflower, and Feta 2

She’s coming home with artwork on a regular basis and handing me her shoes while sticking out her feet. She’s imitating me as I get all teary over the heart-felt performances on The Voice (no judging!). Simply put, she has quickly turned into such a little person this week.

Her palate continues to evolve and daycare thoroughly enjoys discovering what’s in Shea’s lunch each day. They’re amazed that she eats “adult food”. Just as I pack for myself most days, I often send her with leftovers along with a yogurt for a morning snack, a vegetable to accompany her lunch, and fruit as an afternoon snack. While I detest packing her lunch each day, it’s rewarding and fun to have her at least trying everything at this stage.

Greek Chicken with Potatoes, Cauliflower, and Feta 3

When I picked her up today, her teachers were sure to tell me how much Shea LOVED her lunch. Leftovers, of course. Leftovers of this recipe.

“Did I smell cinnamon? Was that feta cheese on top?”

“Yes and yes!” I said.

I assured them that the flavors worked really well together and quickly, they were asking for the recipe…especially after hearing that the entire meal is made in one skillet. That’s my kind of meal!

Greek Chicken with Potatoes, Cauliflower, and Feta 4

Greek Chicken with Potatoes and Cauliflower
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (about 1½ cups each)
 
Ingredients
  • 2 Tbsp olive oil
  • 24 oz boneless, skinless chicken breasts, cubed into 1-inch pieces
  • ½ tsp salt and black pepper, to taste
  • 1 onion, chopped
  • 1 tsp cinnamon
  • 1 tsp dried oregano
  • 2 (15 oz) cans diced tomatoes
  • 1 cup whole milk
  • 1 lb red potatoes, cut into 1-inch cubes
  • 1 head cauliflower, chopped into florets
  • ¾ cup (3 oz) feta cheese, crumbled
  • ½ cup loosely packed flat-leaf parsley, chopped
Instructions
  1. In a large, deep skillet, heat the olive oil over medium heat. Once hot, add the chicken and season with salt and pepper. Cook 5 minutes or until no longer pink; remove to a plate and return the skillet to the heat.
  2. Add onion and saute for 3 minutes or until translucent. Add cinnamon and oregano and cook for a minute, or until fragrant. Add diced tomatoes and milk and bring to a simmer.
  3. Add potatoes and stir; cover and cook for 15 minutes or until potatoes become slightly tender. Add the cauliflower and cover; cook an additional 15-20 minutes or until tender.
  4. Add chicken back to the pan and cook for about 5 minutes. Sprinkle with feta and parsley and serve immediately.
Notes
Recipe adapted from Innocent Delight
Nutrition Information
Serving size: ~1½ cups Calories: 345 Fat: 12.5 Carbohydrates: 33.8 Sugar: 10.5 Sodium: 898 Fiber: 6.2 Protein: 32.0 Cholesterol: 70
Be well,

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