Best Greek Chicken With Green Beans Recipes

GREEK CHICKEN WITH GREEN BEANS

Greek Chicken with Green Beans image

My Greek grandmother made the most delicious Greek chicken and green beans with a lemon-tomato flavor. Whenever I make this slow-cooker recipe, I think of her. The juices from the chicken help flavor the green beans, but the beans can be prepared alone as a side dish without the chicken. -Elizabeth Lindemann, Driftwood, Texas

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound fresh green beans, trimmed
2 large tomatoes, chopped
1 medium onion, chopped
1 cup chicken broth
1/4 cup snipped fresh dill
2 to 3 tablespoons lemon juice
2 garlic cloves, minced
4 bone-in chicken thighs (about 1-1/2 pounds)
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Optional: Lemon wedges and additional snipped fresh dill

Steps:

Combine the first 7 ingredients in a 5- or 6-qt. slow cooker. Top with chicken. Drizzle with oil; sprinkle with salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4-6 hours., Preheat broiler. Place chicken on a greased rack in a broiler pan. Broil 4-6 in. from heat until golden brown, 3-4 minutes. Serve with bean mixture and, if desired, lemon wedges and additional fresh dill.

Nutrition Facts : Calories 324 calories, Fat 18g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 769mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 6g fiber), Protein 26g protein.

GREEK GRILLED CHICKEN WITH GREEN BEANS

Greek Grilled Chicken with Green Beans image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 skinless, boneless chicken breasts (6 to 8 ounces each)
1 tablespoon garlic powder
1 tablespoon dried oregano
Kosher salt and freshly ground pepper
1 1/4 pounds green beans, trimmed
1 pint cherry tomatoes
3 cloves garlic, smashed
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
2 tablespoons red wine vinegar
1/4 cup chopped fresh dill
1/2 cup crumbled feta cheese (2 to 3 ounces)

Steps:

Cover one side of a grill with a large sheet of foil; fold up the edges to make a rimmed tray. Preheat the grill to medium high. Rub the chicken all over with the garlic powder and oregano; season generously with salt and pepper. Toss the green beans, tomatoes, garlic and olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
Brush the grill grates with olive oil on the side without the foil tray. Place the chicken on the grates and grill, turning halfway through, until marked and cooked through, about 15 minutes. Remove to a plate. Meanwhile, spread the vegetable mixture on the foil tray and grill, stirring occasionally, until tender and charred in spots, 10 to 12 minutes. Transfer the vegetables to a bowl; add the vinegar and dill. Season with salt and pepper and toss.
Divide the chicken and vegetables among plates. Top the vegetables with the cheese. Drizzle with more olive oil.