Time: 45 min.
Complexity: easily
Servings: 6

These flavorful chicken pieces, loaded with a bouquet of greens, are delicious straight from the pan. Or you can cook them on Sunday and store them in the refrigerator for a few days, making them a great family meal anytime during the week. This chicken goes great with noodles, makes a Greek sandwich, and much more. There are some delicious serving ideas at the end of the recipe.

Ingredients:

• 700 g skinless and boneless chicken breast halves, cut into 5 cm pieces.
• 3 tbsp. l. dried parsley
• 2 tbsp garlic powder
• 2 tablespoons dried dill
• 2 tsp onion powder
• 1/4 cup olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken breasts, garlic powder, dill

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Preparation:

Step 1
• Toss chicken with parsley, garlic powder, dill, onion powder, 2 tablespoons olive oil, 1 1/2 teaspoons salt, and freshly ground black pepper until evenly coated.
Step 2
• In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, undisturbed, until the chicken begins to brown, about 1 minute. Reduce the heat to low, cover, and simmer, undisturbed, until the chicken is cooked through, about 5 minutes. Let cool completely before refrigerating. Chicken can be stored for up to 4 days.
Step 3
• Four serving options:
  
  Ranch
  Serve with ranch dressing for dipping and mashed potatoes with green beans as a side dish.
  
  Noodles with pesto sauce
  Toss the chicken with store-bought pesto sauce and serve over buttered egg noodles.
  
  Buffalo
  Toss the chicken with store-bought buffalo sauce and serve with carrots, celery sticks, and roasted cauliflower.
  
  Greek pita
  Place chicken in pita pockets and top with sliced ​​red onion, cucumber and tomato, pitted olives, and a drizzle of plain yogurt.

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