Greek Chicken Bites (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 teaspoon kosher salt
03 -
1.5 lbs chicken breasts (skinless and boneless), diced into 1.5-inch chunks
04 -
1 tablespoon chopped fresh parsley
05 -
2 minced garlic cloves
06 -
1/2 teaspoon ground black pepper
07 -
3/4 cup chicken broth
08 -
Juice from a fresh lemon, for taste
→ Marinade
09 -
1 tablespoon sugar
10 -
1 teaspoon Dijon mustard
11 -
1/4 teaspoon ground black pepper
12 -
1/4 cup red wine vinegar
13 -
1/2 cup olive oil
14 -
1/2 teaspoon salt
15 -
2 teaspoons dried oregano
16 -
3 tablespoons freshly squeezed lemon juice
# Instructions:
01 -
Mix everything for the marinade (except olive oil) in a big bowl. Slowly pour in the olive oil while whisking until it's all mixed smoothly.
02 -
Place the chicken chunks into the marinade bowl and toss so it’s all coated well. Chill it in the fridge anywhere between 20 minutes and 2 hours. Take the chicken out, pat it dry, and sprinkle with pepper and salt.
03 -
Warm 1 tablespoon of olive oil in a big skillet and set the stove to medium-high. Lay the chicken pieces out in one layer (if necessary, work in batches). Cook untouched for 2 minutes, turn them over, and cook an extra minute. Remove before they are fully cooked.
04 -
Toss the garlic into the skillet and cook for about 20 seconds until you smell it. Add the broth to the pan and use a spatula to scrape up any browned bits stuck to the bottom. Let the liquid simmer until about half of it is gone.
05 -
Put the chicken back in the skillet. Stir occasionally while letting the liquid cook off, just until the chicken is fully done. Toss in chopped parsley and a splash of lemon juice at the end. Mix, serve, and enjoy.
# Notes:
01 -
These Greek-style chicken chunks are great for meal prepping and store nicely in either the fridge or freezer.
02 -
For reheating, gently warm them in a pan with just a bit of broth, or microwave them for short 30-second bursts till warm.