How To Prepare
1. Preheat oven to 450 degrees.
2. To roast the potatoes-Place potatoes on a baking sheet. Drizzle olive oil all over potatoes and toss to coat. Sprinkle with a half of the Greek seasoning and pepper. Bake in oven for about 25-30 minutes until soft and browned. Remove from oven, cover with foil to keep warm and set aside.
3. While potatoes are roasting, place chicken tenders in a bowl. Squeeze the juice of 2 lemons all over the chicken. Sprinkle with a remaining Greek Seasoning and pepper. Place in the refrigerator to marinate for 15 minutes and up to 2 hours.
4. To make the Greek salad salsa-Place all salsa ingredients in a bowl and toss with balsamic, lemon juice and oregano. Refrigerate until ready to serve.
5. To cook chicken: In a large nonstick pan, heat 1 teaspoon oil. Add chicken and cook about 3 minutes on each side over medium-high heat until completely cook through.
6. To serve: Add the chicken to a large serving plate. Place the roasted potatoes all around. Top with Greek salad salsa.
7. If you don’t plan to serve this dish all at once, only toss in dressing the portion you’ll use and store the leftovers separately in the refrigerator. Toss the remaining Greek salsa when ready to serve the next day. Left-overs are yummy to pack for lunch!
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- 3/4 pound (1 mesh bag) teeny tiny potatoes (whole) or red potatoes cut in fours, see shopping tip
- ¾ tablespoon olive oil
- fresh ground pepper
- 2 Tablespoon Cavender's All Purpose Salt Free Greek Seasoning
- 2 cups grape or sugar plum tomatoes
- 1½ cup cucumber, peeled and chopped
- 1 orange or yellow bell pepper, trimmed and chopped
- ½ cup scallions, chopped, use white and green part
- â…“ cup Balsamic Vinegar (lowest sugar possible)
- 2 tablespoon lemon juice
- ¼ teaspoon dried oregano
Ingredients
Ingredients for Roasted Potatoes:
Ingredients to Marinate Chicken:
Ingredients for Greek Salad Salsa:
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