Greek Chicken & Vegetable Skillet - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

220 g/7.7 oz

Ingredients

	Metric	Imperial
Grilled Chicken, FC, 1/2" diced, thawed	1.5 kg	2 lbs 10 oz
Green Zucchini, fresh, diced	1.15 kg	2 lbs 8 oz
Red Onions, fresh, diced	500 g	1 lb 2 oz
Red Peppers, fresh, diced	450 g	1 lb
Tomatoes, Grape	463 g	1 lb
Artichoke, canned, drained	750 g	1 lb 10 oz
Kalamata Olives, sliced, drained	219 g	8 oz
Canola Oil	80 mL	1/3 cup
Greek Seasoning	60 mL	1/4 cup
Dill Weed, dried	15 mL	1 Tbsp
Lemon Juice	80 mL	1/3 cup
Feta Cheese, crumbled	250 g	9 oz

The day before, thaw diced chicken under refrigeration at <40'F/4'C.
Cut fresh vegetables and dice into 1/4" pieces with the exception of the grape/cherry tomatoes which need to be kept whole.
Drain the artichokes and chop them. Drain the kalamata olives.
Heat a skillet or grill top over medium-high heat and add oil. Once the oil is hot, add the onion and red bell pepper and saute for 2-3 minutes, then add in the zucchini and tomatoes and cook another 2-3 minutes. Add the thawed, diced chicken to the skillet/grill along with the chopped artichoke hearts and sliced kalamata olives.
Add the Greek seasoning and the dill weed. Stir to combine to ensure all vegetables are evenly cooked and tender.
CCP-Cook to an internal temperature of 165'F/74'C held for at least 15 seconds. Pour the lemon juice over the prepared skillet/grill and add in the crumbled feta cheese.

Serve with steamed rice and toasted garlic bread (sides not included in the nutritional information).