Sunday Night: My Big Fat Greek Dinner

What could be better on a Sunday night than Greek (inspired) food and board games?

Baked Greek Chicken
(Recipe derived from another wedding submission, by Toni Kaufman-Goodman)
Ingredients:

• 3 chicken breasts
• 2 lemons (zest of 1, juice of both)
• 3 cloves garlic, minced
• 1 Tbsp olive oil
• 1 Tbsp oregano (preferably fresh and chopped)
• 1 fennel bulb, trimmed, cored, and sliced

• Couscous
• Crumbled feta cheese
• Kalamata olives, pitted and sliced

Directions:

1. Pre-heat oven to 400F. Place chicken breasts in baking pan and top with lemon zest, lemon juice, garlic, oil, oregano, and fennel.
2. Bake approximately 30 minutes (or until cooked through).
3. Serve over couscous and top with olives, feta, and Greek Salsa (below).

Greek Salsa
Ingredients:

• 6 plum tomatoes, chopped
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 1 14-oz can of artichoke hearts, diced
• 1/2 cup black olives, chopped
• 1/4 cup chopped fresh basil
• 2 Tbsp balsamic vinegar (or to taste)
• 2 tsp sugar (or to taste)
• Salt and pepper, to taste

Directions:

1. Mix ingredients in large mixing bowl. Serve chilled or at room temperature, either with pita chips or on the chicken.

Marinated Cucumbers
Ingredients:

• 2 cucumbers, sliced thin
• 1 white onion, diced
• 1 cup water
• 1 cup vinegar
• 4 tbsp sugar
• Dill to taste

Directions:

1. Mix all ingredients together. Refrigerate at least one hour before serving.