Greek Chicken with Potatoes and Cauliflower
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (about 1½ cups each)
  • 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
  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.
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
Recipe by Prevention RD at