Greek Marinated Chicken (Freezer Friendly Recipe)

It’s no surprise that I love Greek food. Hummus, tabuleh, feta cheese, greek salads, all of it! This Greek marinated chicken recipe is an easy way to get my Greek fix anytime! It can be frozen after prep for an easy freezer meal that is at your service when you most need it.

As far as freezer meals go, this one is about average for prep time. I’ve had some that are ridiculously easy and others that make me question why I’m doing it in the first place. This one falls somewhere in the middle, but I’m telling you it was so nice to have it at my disposal… especially since I haven’t been to the grocery store to get any entrée worthy foods lately. 

To start this meal gather up all your ingredients. I love that we aren’t working with too many items for this recipe. It really makes prep fly by. If you visit the blog where I found this recipe (Budget Bytes) you will find prices for all the items used to create this recipe. And as the blog title suggests, it’s a budget friendly meal, which is always a plus in my book. I went ahead and made two freezer meals (doubling the recipe), it just seemed like a no brainer. 

For the marinade mix together, yogurt, olive oil, minced garlic, salt, and freshly cracked pepper in a medium sized bowl. Next take your lemon and zest the top layer of skin. If you don’t care for lemon I’d suggest zesting half. If there was one prominent flavor in this recipe it’s definitely the lemon; although, I didn’t feel like that was a bad thing… it’s just that if I made it for company I would tone down the lemon. You also add the juice from about half of the zested lemon to the yogurt mix (again use less if you aren’t into lemon). Go ahead a give it a stir before you add the chopped parsley, then stir again. 

Next add your chicken pieces into a gallon sized freezer bag that you have dated and labeled (include oven temp and cooking time). Equally divide chicken pieces if you double the recipe. Join the marinade to the bag(s) and remove as much air as possible before sealing the bag. You can massage the chicken if you’d like to make sure all the pieces are coated. 

I put my bags in the freezer, but you could use this recipe as soon as 30 minutes. Just keep it in the refrigerator while waiting. Viola! You have a wonderful freezer meal to use when you slack on grocery shopping. ;) 

To cook: thaw overnight in refrigerator. Preheat oven to 375 degrees, add chicken to a 9 X 13 baking dish, and cook for 50-60 minutes, or until chicken registers at 165F on a meat thermometer. But feel free to cook a little longer and get the tops of your chicken golden brown. Nothing better than that crispy skin… even if I only eat a tiny tiny sliver. 

Meal Idea: Serve this freezer friendly meal with a fresh salad, pita bread, and hummus. 

Thanks for stopping by! 

Mrs. Crafty Cook

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Tabouleh Salad for Two

This Mediterranean dish is filling and satisfying while still being light! Filled with greens and tabouleh (made from protein packed quinoa). It's a dish sure to delight anyone. Oh, and it's easy because you can make the ingredients ahead of time and use leftovers to make this salad. 

The other night my husband and I made chicken gyros. The meal was complete with tabouleh, hummus and pita bread, taziki and a Greek salad. Since it's just the two of us we had plenty leftover, so this yummy salad was born. it made a great post-workout lunch for the two of us.

Assemble salad using lettuce (I love baby romaine or mixed greens for this salad), tabouleh, grilled sliced chicken (warm), and feta cheese. There is no dressing needed on this salad, just drizzle a little olive oil, red wine vinegar, and a dash of Italian seasoning. Other great additions to this salad could be: pepproncini peppers, kalamata olives, or sliced cucumbers. Serve the tabouleh chicken salad with warm pita bread and hummus to complete the meal. 

If this recipe sounds good, check out my hummus recipe which includes the trick to SMOOTH & CREAMY hummus at home! Also listed are some meal ideas that go great with hummus. 

Classic Smooth and Creamy Hummus

If there's one thing I'm into right now it's Mediterranean food. My husband and I have been gracing the doors of one of our favorites (Zoe's Kitchen) pretty frequently lately! I love their options... most being rich in veggies, healthy fats, fiber, and loads of other nutrients. I always get full, but never feel stuffed (I hate that feeling when you know you've WAY over eaten-- I'm looking at you Thanksgiving!!). One of my favorite things about Zoe's is their hummus. Seriously it's the best. It so smooth and creamy, I wish I could 100% perfect the flavor and texture combo of this hummus. This recipe comes as close to my favorite as I have been able to get, which is saying something. But there's a trick, and it's going to cost you... an hour of your time. SORRY but it's true. To get delicious smooth hummus you've got to put in the time! But here's how I made it go by in what felt like a few minutes. 

First gather up what you need. Drain 2 cans of chickpeas into a colander, reserve the liquid for later. Put the colander into a slightly larger bowl, note that you can see the open edges. Next take the bowl and the 2 empty cans to your couch--- huh? Wait what? Yep you heard me, march right into your living room, turn on your favorite Netflix show and get started. 

The secret to great hummus at home is de-shelled chickpeas! When I've made hummus at home it's always been really gritty, good... but gritty. And gritty is unpleasant. So if you can take the time to remove all these little shells you will be left with a much creamier product in the end. So like I said to make the time  pass by, you may want something to distract you... I chose a couple Netflix shows. The process is really easy, just take a chickpea between two fingers and pinch. The shell will easily fall off. I discarded the shells into the crack between the colander and bowl as I was working and threw the naked chickpeas back into the empty cans. Keep a paper towel by as well so you can wipe off your fingers periodically.

The total process for the 2 cans took me about an hour. But I look at it as a productive way to watch tv ;) 

Goodbye shells!

The rest is easy-peasy! Just throw all the ingredients into your blender and whirl away! (Printable recipe here)

Garnish with olive oil and paprika for the "classic" hummus look.

My mouth is watering! This hummus longs for pita bread, chips, or veggies. I get the BEST pita bread at Sprouts, and I'm not talking about pita pockets, you want the actual bread... I've not been able to find it anywhere. Thankfully our Sprouts opened up a few weeks ago and now I can get it whenever I want :) 

Need a meal idea for an even BETTER excuse to make this hummus? Well okay! Try making chicken gyros (you've already got the pita bread right?!) You just saute a few chicken tenders and place on warm pita bread, top with yellow onion, green bell pepper, tomatoes, and feta cheese. Add some tzatziki for an even more Greek feel... so DELICIOUS. 

Another great side item is tabouleh! It's basically just quinoa, cherry tomatoes, cucumbers, parsley (curly), olive oil and some spices. Most boxes of quinoa have the recipe on the back.

So there you have it! A wonderful, healthy, EASY dinner that you'll want to make again and again! 

Now this is the perfect bite.

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