Roasted Potato & Oregano Greek Salad with Vine-wrapped Chicken. This delicious and nutritious meal is a perfect weeknight meal.
Serves 4
1kg small Sebago potatoes, peeled and thickly sliced
¼ cup extra virgin olive oil
4 chicken breasts, halved lengthways
1 tablespoon Greek dried oregano, extra to sprinkle
8 pickled/preserved vine leaves, rinsed and dried
1 Lebanese cucumber, sliced
1 red onion, sliced
2 vine ripened tomatoes, sliced
200g Greek feta, sliced
½ cup kalamata olives, torn
1 tablespoon white balsamic vinegar
Preheat the oven to 200C. Place the potatoes on a large baking tray and drizzle with 1 tablespoon of olive oil. Season with salt and toss to coat. Roast for 40 minutes or until golden brown and cooked through.
Meanwhile, sprinkle the chicken with the oregano and season with salt and pepper. Wrap the chicken in the vine leaves and drizzle with 1 tablespoon of olive oil. Heat a large non-stick frying pan over medium heat, cook the chicken in batches, for 4 minutes each side or until cooked through.
Arrange the potatoes, cucumber, onion, tomatoes, feta and olives on a plate. Top with the chicken and drizzle over the remaining oil and the balsamic vinegar. Sprinkle over extra oregano to serve.
Smart Tip+ this recipe would be great with lamb backstraps or a lamb rack wrapped in the vine leaves. Vine leaves are sold at Greek delis and speciality supermarkets.
