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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side. | 2. Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes. | 3. Add the garlic and cook for 30 seconds. | 4. Add the broth, lemon juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired. | 5. Serve in the pot or in a shallow bowl with the crumbled feta on top. | 6. Serve with orzo, rice or country bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
flour	1/3	cup	seasoned	121.52	8.9376	10.5868	5.782
salt pepper				-	-	-	-
chicken	1		cut	-	-	-	-
yellow onion	2		cut	-	-	-	-
garlic clove	3		chopped	-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
lemon zest	2		grated	-	-	-	-
lemon juice	4	tablespoons		13.42	4.209	0.2135	0.1464
tomato juice	1	can	chopped	61.934	12.8604	3.0967	1.0565
oregano	2	teaspoons	chopped	5.3	1.3784	0.18	0.0856
kalamata olive	1/2	cup	pitted	-	-	-	-
feta cheese	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
kosher salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.