Best 3 Mediterranean Grilled Chicken Greens Recipes

Are you tired of the same old chicken recipes? Are you looking for a healthy and flavorful dish that will tantalize your taste buds? Look no further than this Mediterranean Grilled Chicken and Greens recipe article! This comprehensive guide takes you on a culinary journey to the Mediterranean, introducing you to a variety of tantalizing chicken and greens recipes that are sure to impress.

Inside, you'll find an array of options to suit every palate. For those who love bold flavors, the Mediterranean Grilled Chicken with Lemon and Herbs is a must-try. The zesty lemon and aromatic herbs infuse the chicken with a vibrant taste that will leave you craving more. If you prefer a spicy kick, the Harissa Grilled Chicken with Roasted Vegetables will satisfy your cravings. The fiery harissa paste adds a delightful warmth to the chicken, complemented by the roasted vegetables that add a sweet and savory balance.

For those seeking lighter options, the Grilled Chicken with Greek Yogurt Sauce is a refreshing choice. The creamy and tangy yogurt sauce perfectly complements the grilled chicken, creating a harmonious blend of flavors. Or, indulge in the Mediterranean Chicken and Spinach Salad, a delightful combination of grilled chicken, fresh spinach, and a zesty dressing that will leave you feeling energized and satisfied.

Whether you're a seasoned chef or a beginner in the kitchen, this recipe article provides clear instructions and helpful tips to ensure success. Each recipe is meticulously explained, with step-by-step guidance and detailed ingredient lists. Discover the secrets to achieving perfectly grilled chicken that is moist and flavorful, and explore the art of creating delectable greens that burst with freshness and flavor.

Join us on this culinary adventure as we explore the vibrant flavors of the Mediterranean. Prepare to tantalize your taste buds with these exceptional chicken and greens recipes that will elevate your meals to new heights. Embrace the spirit of the Mediterranean and indulge in the goodness of grilled chicken and greens like never before.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN GRILLED CHICKEN BREASTS

Mediterranean Grilled Chicken Breasts image

Provided by Layla

Time 35m

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves
3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 garlic clove (crushed in garlic press or finely chopped)
1 teaspoon paprika
1 ⁄2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.
Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.
Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 2 g, Protein 24 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 425 mg, Fiber 1 g, Sugar 1 g

GREEK GREENS

Greek Greens image

Provided by Michael Symon : Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1/2 cup thinly sliced red onion
1 cup thinly sliced fennel
3 cloves garlic, thinly sliced
Kosher salt and finely ground black pepper
2 tablespoons tomato paste
1 bunch Swiss chard leaves, sliced 3 inches wide
1 bunch collard greens, stemmed and sliced 3 inches wide
1 bunch lacinato kale, stemmed and sliced 3 inches wide
2 tablespoons finely chopped fresh dill
Juice of 1 lemon

Steps:

Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
Cover the pan with a lid.
Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.

MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE

Mediterranean Grilled Chicken with Green Olive Salsa Verde image

Provided by Bobby Flay

Time 3h50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup brine from green olives, such as Picholine or Castelvetrano
1/4 cup pure olive oil
1/4 cup coarsely chopped fresh oregano, plus more for garnish
6 oil-packed anchovy fillets, finely chopped
4 cloves garlic, chopped to a paste
Zest and juice of 2 lemons
1 small Spanish onion, halved and thinly sliced
One 3 1/2- to 4-pound chicken, cut into 8 pieces (drumsticks, thighs and halved breasts with wings removed)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted green olives, such as Picholine or Castelvetrano
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 large clove garlic, chopped to a paste
Zest and juice of 1/2 lemon
Freshly ground black pepper
Pinch red chile flakes, optional

Steps:

For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.
For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.
Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.
Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
Marinate the chicken. Marinating the chicken in a flavorful mixture of herbs, spices, and olive oil will help to keep it moist and tender.
Grill the chicken over high heat. This will help to create a nice char on the outside while keeping the inside juicy.
Don't overcook the chicken. Overcooked chicken is dry and tough. Cook it just until it is cooked through, but still slightly pink in the center.
Serve the chicken with a variety of sides. Grilled chicken is a versatile dish that can be served with a variety of sides, such as roasted vegetables, grilled zucchini, or a simple salad.

Conclusion:

This Mediterranean Grilled Chicken and Greens recipe is a healthy and flavorful weeknight meal. The chicken is marinated in a flavorful mixture of herbs, spices, and olive oil, then grilled to perfection. The greens are tossed with a simple vinaigrette and topped with crumbled feta cheese. The dish is easy to make and can be tailored to your own taste preferences.