Alison Lewis

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Greek-Style Chicken or Shrimp Summer Saute

June 19, 2009


This saturday I will be the guest chef at a new farmer’s market in town-the Valleydale Farmers market in Birmingham, Alabama. The director said they will be selling a lot of squash, zucchini, onions, tomatoes and red bell pepper so I thought why not come up with a simple, healthy recipe with all of these summer vegetables and cook with chicken or shrimp. I decided to flavor it Greek-Style with fresh oregano, Italian parsley, feta cheese and kalamata olives. Come see me at 10 a.m. See Valleydale Farmer’s Market.

Greek-Style Chicken or Shrimp Stir-Fry

Prep: 20 minutes
Cook: 15 minutes
Yield: 4 to 6 servings
4 boneless, skinless chicken breasts, cut into 1-inch pieces or 11/2 pounds large fresh shrimp, peeled and deveined
1 teaspoon sea salt, divided
1 teaspoon lemon pepper, divided
5 tablespoons fresh lemon juice, divided
2 tablespoons olive oil
2 squash, diced
2 zucchini, diced
1 onion, diced
1 pint grape tomatoes, halved
1/3 cup kalamata olives, pitted
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
1. Season chicken with 1/2 teaspoon sea salt and 1/2 teaspoon lemon pepper and drizzle with 3 tablespoons lemon juice. Cook chicken in hot oil 2 to 3 minutes or until chicken turns white. Add squash, zucchini, onion, red pepper remaining lemon juice and sea salt and lemon pepper; saute, stirring often 5 minutes. Add tomatoes, olives, and cook 2 minutes more or until chicken is done and vegetables are tender. Top with feta, parsley and oregano and serve immediately.


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