Greek Chicken with Feta & Olives

We started renovations on a bathroom today which meant workers were in and out of our house. It also meant that I wasn't going to have much time to plan, prepare and cook dinner for the family tonight. It was such a great feeling to realize that I could just grab a Wildtree Freezer Meal out of the freezer this morning to thaw and be ready to cook this evening. I made, one change to the recipe, instead of cooking the orzo, I cooked some quinoa with some Wildtree Vegetable Bouillon and the Opa! Greek Seasoning. Plus, I served it with a side of steamed broccoli. DELICIOUS!

Greek Chicken with Feta, Olives & Orzo (Quinoa)

1 ½ - 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 Tbsp minced garlic

1 medium onion, diced

¼ cup chopped Kalamata Olives (optional)

½ cup sun-dried tomatoes* (not in oil - in produce aisle), chopped

2 Tbsp Wildtree Roasted Garlic Grapeseed Oil

¼ cup Wildtree Rosemary Garlic Dressing

1 Tbsp Wildtree Opa! Greek Seasoning

1 tsp Wildtree Rancher Steak Rub

Day of Cooking:

½ lb orzo, cooked (Quinoa)

5 oz crumbled feta

4 Tbsp fresh parsley, chopped 

1 Tbsp Wildtree Opa! Greek Seasoning

2 Tbsp Roasted Garlic Grapeseed Oil

Combine all ingredients in freezer bag. Freeze. 

Defrost. In a large-size deep skillet pan over medium-high heat, saute bag until chicken till no longer pink - about 8 minutes. 

Prepare quinoa per package instructions with Wildtree vegetable bouillon.  Once it is cooked, add 1 tsp Opa! Greek.  Serve the chicken topped with crumbled feta cheese, kalamata olives and chopped parsley.