Simple Greek Chicken Bites (Print Version)
# Ingredients:
01 -
1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon olive oil
05 -
2 cloves garlic, minced
06 -
3/4 cup chicken broth
07 -
1 tablespoon parsley, chopped
08 -
Lemon juice to taste
→ Marinade
09 -
1/4 cup red wine vinegar
10 -
3 tablespoons lemon juice
11 -
1 teaspoon Dijon mustard
12 -
1 teaspoon sugar
13 -
2 teaspoons dried oregano
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon freshly ground black pepper
16 -
1/2 cup olive oil
# Instructions:
01 -
In a large bowl, combine the marinade ingredients except for the olive oil. Slowly drizzle in the olive oil while whisking until well combined and emulsified.
02 -
Add the cubed chicken to the marinade and toss to coat. Refrigerate for 20 minutes to 2 hours. Remove the chicken from the marinade, pat dry, and season with salt and pepper.
03 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (cook in batches if necessary to avoid overcrowding). Sear the chicken for 2 minutes on one side, flip, and cook for 1 more minute. Remove from the skillet before fully cooked.
04 -
Add the minced garlic to the pan and sauté for 20 seconds until fragrant. Add the chicken broth, scraping up the browned bits with a wooden spoon or silicone spatula. Simmer until the broth is reduced by half.
05 -
Add the chicken back to the skillet and cook, stirring occasionally, until the liquid evaporates and the chicken is just cooked through. Add the chopped parsley and a squeeze of lemon juice. Toss to combine and serve.
# Notes:
01 -
These Greek chicken bites are perfect for meal prep and store well in the refrigerator or freezer.
02 -
To reheat, gently warm in a skillet with a splash of broth or microwave in 30-second intervals until heated through.