Simply? This was just yummy. No way around it! During my trip to Florida for my third half marathon, my friend, gracious host that he is, prepared this dish for us one night. When I ate it the first time, I’d had a “few” drinks so I wondered if it was really as good as I remembered, and while it seems food never quite tastes the same when you cook it for yourself, this was just as good! I made a few changes from his instructions because I wanted it as simple and quick as possible.
I served this with a side salad tossed with a 1/4 cup evoo, teaspoon of Dijon mustard, a clove garlic, chopped, and a healthy sprinkle of garlic salt. Recipe also courtesy of said Floridian friend.
Pre-heat oven to 350*
- 10 chicken tenders
- 1 pound turkey sausage (link), chopped bite size
- 8-10 fingerling potatoes, cut bite size
- 1 cup pitted kalamata olives
- 3-4 garlic cloves, roughly chopped
- salt & pepper
- olive oil
- juice from one lemon
- feta cheese
1. Place chicken in oiled 13×9 inch dish and sprinkle both sides liberally with salt and pepper. Now sprinkle with oregano.
2. Add sausage and lemon juice. Drizzle with olive oil.
3. Add garlic, olives and potatoes.
4. Cover with foil and cook for about 45 minutes or until chicken is cooked through.
5. Sprinkle with feta just before serving.