Thursday, March 26, 2015

It's All Greek to Me!

My first experience using Wildtree seasoning and trying out one of their recipes was a success.  (Hubby tested and approved).  The recipe was pretty simple.  It will “cost you” 6 if you are tracking.  The following recipe is modified from the Wildtree website.  It will definitely be a repeat in our house.  Bonus – it takes one dish and leftovers are great stuffed in a pita.

Gather the goods:1 lemon, 1 tbsp olive oil, 1 small red onion cut into thick rings, 1/3 cup pitted kalamata olives, 1 pound raw chicken tenderloins, 1 tsp Greek seasoning , salt and pepper to taste, ¼ cup hummus  2 plum tomatoes cut into large chunks, 2 tsp citrus flavored balsamic vinegar (optional) 
 
Now we're cookin': Preheat oven to 450°.  Spray the bottom of a baking dish with nonstick spray.  Zest the lemon.  Combine and toss lemon zest, olive oil, red onion, and kalamata olives.  Season chicken tenders with 1 tsp of Greek seasoning (I used Wildtree Opa!).  Add salt and pepper if you’d like.  Place seasoned tenderloins on top of mixture in the baking dish.  Spread the hummus over the top of the tenderloins.  (I used Tribe’s Mediterranean flavored hummus).  Slice the zested lemon in half and squeeze each half over the entire dish.  Don’t forget to catch those seeds!  Nestle the squeezed lemon halves into the pan, cut side down.  Bake uncovered for 15 minutes.  Remove pan from oven.  Add the tomatoes to the baking dish.  Optional: Drizzle with 2 tsp citrus infused Balsamic vinegar (I used Wildtree Orange Balsamic).  Return to oven for another 10-15 minutes or until chicken is fully cooked.  Serves 4, 6 WW points per serving.  I placed a serving over shredded lettuce with a half serving of Feta for an additional 1 point.  Leftovers would go great in a pita for lunch.  
Why I love it: one dish, low points, low carb, and easy to modify! 
Your turn:  Snap a pic and share your version!  #tammytastes

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