Cooking with friends is always special. What’s extra special about these friends is they have big hearts for helping others live their best life. Ed is a transformational life coach who runs a business called the Synergy of Empowered Women. He created his company so he could help women find their purpose in life and get the coaching and resources they need to be successful. Here’s the link if you want to check it out. https://www.synergyofempoweredwomen.org
ML is a long time friend and a certified yoga instructor. She lives holistically and healthfully and has a passion for teaching others how to do the same. I especially love her kids yoga classes. She is such an inspiration!
Lindsey is an intuitive masseuse. What’s that? She balances your energy, senses what’s causing you pain, and eases the tension in your muscles so you can find balance in your body and in your life. You can find her at https://www.intuitiveconnectionstherapy.com
We had a lot of fun cooking and laughing and getting to know each other better. We enjoyed this delicious food that we made together! The funny thing is, I never liked stuffed grape leaves until I made them myself. I guess I proved my own point, that when you make it yourself, somehow you’re more willing to try something you thought you didn’t like.
Below is the recipe for the Greek Chicken. If you want to learn how to make the Stuffed Grape Leaves you will have to come to the Connecting Kitchen.
Happy cooking and connecting!
|Prep Time||15 minutes|
|Cook Time||20 minutes|
|Passive Time||2 hours or overnight|
- 2 lbs. boneless chicken breasts sliced thin
- 1 cup olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic minced
- 2 tbs. dijon mustard
- 2 tsp. oregano or 1 tbs. fresh oregano
- 2 tsp. thyme or 1 tbs. fresh thyme
- 2 tsp. parsley flakes
- 2 tsp. paprika
- 2 tsp. rosemary or 1 tbs. fresh rosemary
- 1 tsp. black pepper
- 1/4 tsp. cayenne pepper
- Pita bread, tomatoes, cucumbers, sweet onions
- 1 cup plain yogurt
- 1/2 lemon juice
- 2 tbs. olive oil
- 2 tsp. chopped garlic
- 1/3 cup fresh dill chopped
- 1/2 small cucumber diced
- salt & pepper
- Pound the chicken to tenderize. Mix olive oil and all the marinade ingredients in a plastic bag or shallow pan. Add the chicken to the bag or pan and coat with the marinade. Seal the bag or cover the pan with plastic wrap and let marinate in the refrigerator for 2 hours or overnight.
- Remove the chicken from the marinade and heat a cast iron skillet or a frying pan on medium-high heat. Add the chicken to the pan. There should be enough oil in the marinade so that you don’t have to add oil. Cook the chicken for 5 minutes a side or until cooked through.
- Mix all Tzatziki Sauce ingredients together.
- Wrap chicken in warm pita bread with Tzatziki Sauce, tomatoes, sliced onions, sliced cucumbers.