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Greek Isles Summer Feast: Seasoned Chicken, Watermelon Feta Salad, and Lemon Sherbet Punch

  • Greek_Chicken.jpg

     (Kris Schoels)

  • watermelon_feta_salad.jpg

     (Kris Schoels)

Bored with your typical summertime recipes? Bring Santorini to your kitchen with a unique Greek seasoned chicken dish with a light watermelon feta salad on the side. And round out the meal with a refreshing lemon sherbet punch that takes only minutes to prepare!

This meal can feed a crowd and has many side items that you can pick up at the grocery store that won’t cost you any extra time in the kitchen; pita chips, hummus, and olives to name a few.

So gather your family for this amazing Mediterranean feast!

 

Prep Time: 20 minutes

Cook Time: 40 minutes 

Serves: 4-6

 

Greek Chicken

Ingredients:

4 lbs chicken breast

1/2 cup of olive oil

3 cloves of garlic, minced

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried oregano

Juice of two lemons

 

Preparation:

1. Combine oil, garlic, herbs, and lemon juice

2. Arrange chicken breast in a glass baking dish

3. Pour marinade over chicken, turning to coat

4. Cover and chill for a few hours

5. Preheat oven to 350

6. Cover dish with foil and bake (do not pour out marinade) for 20 minutes

7. Uncover, and bake for 20 more minutes

 

Watermelon Feta Salad

Ingredients:

One Medium sized watermelon, balled or cut into chunks

1 cup of crumbled feta cheese, more if you wish

4 tablespoons of chopped mint leaves

Juice of one lime

 

Preparation:

1. Put watermelon chunks in a large bowl

2. Sprinkle crumbled feta cheese over top of the watermelon

3. Sprinkle chopped mint leaves over the feta

4. Pour lime juice over the salad just before serving

 

Lemon Sherbet Punch

Ingredients:

4 cups of lemon sherbet

1 cup frozen lemonade concentrate, thawed

3 cups of warm water

Ice Cubes

Lemon Slices

 

Preparation:

1. Place softened sherbet in mixing bowl, with mixer on low add lemonade and water

2. Mix well, until combined, and then place in fridge for 5 minutes before serving

3. Serve in glasses with ice and garnish with lemon slices

 

Kris Schoels is the editor of Young Married Chic -- a blog devoted to baking, fashion, home decor and travel.