The Lunch Lady
Greek chicken
Chopped chicken with olive oil, lemon, fresh dill and sheep's milk feta. Serve it with lemon rice and cucumber salad. This one gets seconds.
Published · Updated
- Servings
- 6
- Total time
- About 1 hour, plus overnight marinating
Why Greek chicken gets seconds
My own kids will look me in the face and tell me they don't like extra virgin olive oil. They despise feta. Fresh dill would usually get passed over, too.
Greek chicken uses all three, and they love it.
I chop the chicken and fold the olive oil, sheep's milk feta and fresh dill through it. The ingredients come together instead of one taking over the bite. Alongside it is rice cooked in organic chicken bone broth. Kids come back for seconds.
Good ingredients, a budget that works
Playing in the NFL got me interested in how food helped me perform. Now that shapes the way I cook for the kids. I want nourishing ingredients in a meal they actually enjoy.
Smart Chicken donates the chicken, the biggest ingredient cost in this meal. I buy the other ingredients separately and shop carefully. Costco is one place I find things like organic chicken bone broth at a price that works for the program.
After enough good lunches, kids start to trust the food. They might not know what Greek chicken means when they pass the line, but they're willing to give it a shot.
In the kitchen
Instagram reel
Home recipe
Greek chicken
The Lunch Lady · Jared Veldheer
- Servings
- 6
- Prep time
- About 25 minutes
- Cook time
- About 25 minutes
- Total time
- About 1 hour, plus overnight marinating
Equipment: Sheet pans, mixing bowl, pressure cooker for the rice.
Make it with what you have
Choose your chicken
Use 3 pounds of boneless, skinless chicken for any of these options. Keep the marinade, seasonings and finishing sauce quantities the same. Choose one cut per batch and use its cooking directions below in place of the original tender timing. The recipe summary times describe the tender version; other cuts may take longer. All times are estimates. Check the thickest part with a thermometer, inserting from the side for thin pieces.
All options are included when you print.
Chicken option: Tenders
Roast at 425°F conventional or 400°F convection for about 15 to 20 minutes; start checking at 12 minutes. Remove any tough tendon, season or marinate as directed, then spread in one layer with space between pieces. Remove each piece when its center reaches 165°F. Rest 5 minutes, then chop and finish as directed.
Chicken option: Breasts
Use boneless, skinless breasts. Slice horizontally into cutlets and pound any thick spots to an even 1/2 to 3/4 inch before seasoning or marinating. Roast at 425°F conventional or 400°F convection for about 16 to 22 minutes, checking from 14 minutes. Remove at 165°F. Rest 5 minutes, then slice across the grain and chop. Do not use this timing for thick, whole breasts.
Chicken option: Thighs
Use boneless, skinless thighs. Trim loose fat and unfold each thigh flat before seasoning or marinating. Roast at 425°F conventional or 400°F convection for about 20 to 30 minutes, checking from 18 minutes. Thighs must reach at least 165°F; around 175 to 185°F usually gives a more tender texture. Rest 5 minutes, then chop and add the recipe's finish. Leave space between pieces and use a second pan if needed.
Ingredients
Check off ingredients as you go.
Chicken
Feta and dill finish
Lemon rice
Cucumber salad
Instructions
Chicken and feta
- Toss the chicken with the weighed salt, oil, garlic, oregano and pepper. Cover and refrigerate overnight. Keep the lemon juice and zest for the next day.
- Add the lemon juice and zest 30 minutes before cooking. Keep the chicken refrigerated during this time.
- Heat the oven to 400°F convection or 425°F conventional. Spread the chicken in one layer with room between them, using two pans if needed. Discard leftover raw marinade.
- Cook using your chosen chicken option above.
- Rest as directed in your chicken option, then chop into bite-size pieces.
- Stir together the feta, fresh lemon, dill, a little olive oil, oregano and pepper. Fold through the chopped chicken. Add more oil only if it needs loosening. Taste before adding salt; the feta is already salty.
Lemon rice
- Rinse and drain the rice, then put it in the pressure cooker with the broth.
- Cook on high pressure for three minutes, then let the pressure release naturally.
- Fold in lemon juice and olive oil. Taste before adding salt.
Cucumber salad
- Slice the cucumbers thinly, toss with a little salt and leave about 20 minutes. Drain the liquid they release.
- Add red wine vinegar a little at a time, a pinch of garlic powder and the fresh dill. Taste and adjust. Start lightly because the cucumbers are already salted.
- Serve with the chicken and rice. Add carrot sticks and a small bowl of tzatziki if you like.
Recipe notes
- Use fresh dill for the finish. Stir it in after roasting so you keep that fresh flavor.
- Marinate the chicken overnight, then add the lemon 30 minutes before roasting.