Gigandes Skordati with Grilled Chicken, Bread, Cucumber Water

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Prep Time: 50 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 678kcal

Ingredients

Cucumber Water

  • 1/2 Cucumber sliced
  • 4 cups Cold water

Grilled Chicken

  • 1 tsp Extra-virgin olive oil
  • 1 TBSP Lemon juice
  • 2 cloves Garlic finely minced
  • 1/2 tsp Dried oregano
  • 1 TBSP Fresh parsley finely chopped
  • 1 tsp Fresh dill finely chopped
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 8 oz Chicken breast boneless skinless

Gigandes Skordati

  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Red onion finely chopped
  • 3 cloves Garlic finely chopped
  • 2 cans Giant butter beans or large Lima beans, drained and rinsed
  • 2 TBSP Water
  • 1 TBSP Lemon juice or more to taste
  • 1 TBSP Fresh dill finely chopped
  • 1 TBSP Fresh parsley finely chopped
  • 2 slices Sourdough bread
US Customary - Metric

Instructions

  • Prepare all the ingredients as instructed.
  • Add cucumber slices to water and refrigerate to infuse.
  • Prepare the marinade. In a small bowl, combine the olive oil, lemon juice, minced garlic, oregano, parsley, dill, salt, and black pepper.
  • Marinate the chicken. Add the chicken and coat thoroughly with the marinade. Cover and refrigerate for 20–30 minutes.
  • While the chicken marinates, cook the Gigandes Skordati: Heat the olive oil in a skillet over medium-low heat. Add the red onion and cook for 4–5 minutes, stirring occasionally, until softened.
  • Stir in the garlic and cook for 1 minute until fragrant. Avoid browning the garlic.
  • Stir in the beans and water. Simmer over low heat for 8–10 minutes, stirring gently, until heated through. Lightly mash a few beans to create a creamier sauce, if desired.
  • Preheat the grill to medium heat.
  • Remove the chicken from the marinade and discard the marinade. Grill the chicken on both sides to an internal temperature of 165°F (74°C). Set aside and rest for 5 minutes before slicing.
  • Remove the beans from the heat. Stir in the lemon juice, fresh dill, and parsley. Taste and adjust the lemon juice as desired.
  • Toast the bread until golden.
  • Serve the chicken alongside Gigandes Skordati, bread, and cucumber water.

Nutrition

Calories: 678kcal | Carbohydrates: 75g | Protein: 48g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 568mg | Potassium: 1967mg | Fiber: 20g | Sugar: 12g | Vitamin A: 456IU | Vitamin C: 20mg | Calcium: 133mg | Iron: 8mg

Gigandes Skordati with Grilled Chicken, Bread, Cucumber Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 50 minutes
Cook Time 20 minutes
Servings 2
Calories 678 kcal

Ingredients
 
 

Cucumber Water

  • 1/2 Cucumber sliced
  • 4 cups Cold water

Grilled Chicken

  • 1 tsp Extra-virgin olive oil
  • 1 TBSP Lemon juice
  • 2 cloves Garlic finely minced
  • 1/2 tsp Dried oregano
  • 1 TBSP Fresh parsley finely chopped
  • 1 tsp Fresh dill finely chopped
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 8 oz Chicken breast boneless skinless

Gigandes Skordati

  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Red onion finely chopped
  • 3 cloves Garlic finely chopped
  • 2 cans Giant butter beans or large Lima beans, drained and rinsed
  • 2 TBSP Water
  • 1 TBSP Lemon juice or more to taste
  • 1 TBSP Fresh dill finely chopped
  • 1 TBSP Fresh parsley finely chopped
  • 2 slices Sourdough bread

Instructions
 

  • Prepare all the ingredients as instructed.
  • Add cucumber slices to water and refrigerate to infuse.
  • Prepare the marinade. In a small bowl, combine the olive oil, lemon juice, minced garlic, oregano, parsley, dill, salt, and black pepper.
  • Marinate the chicken. Add the chicken and coat thoroughly with the marinade. Cover and refrigerate for 20–30 minutes.
  • While the chicken marinates, cook the Gigandes Skordati: Heat the olive oil in a skillet over medium-low heat. Add the red onion and cook for 4–5 minutes, stirring occasionally, until softened.
  • Stir in the garlic and cook for 1 minute until fragrant. Avoid browning the garlic.
  • Stir in the beans and water. Simmer over low heat for 8–10 minutes, stirring gently, until heated through. Lightly mash a few beans to create a creamier sauce, if desired.
  • Preheat the grill to medium heat.
  • Remove the chicken from the marinade and discard the marinade. Grill the chicken on both sides to an internal temperature of 165°F (74°C). Set aside and rest for 5 minutes before slicing.
  • Remove the beans from the heat. Stir in the lemon juice, fresh dill, and parsley. Taste and adjust the lemon juice as desired.
  • Toast the bread until golden.
  • Serve the chicken alongside Gigandes Skordati, bread, and cucumber water.

Nutrition

Calories: 678kcalCarbohydrates: 75gProtein: 48gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 73mgSodium: 568mgPotassium: 1967mgFiber: 20gSugar: 12gVitamin A: 456IUVitamin C: 20mgCalcium: 133mgIron: 8mg
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