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In this issue
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Q. & A. with award-winning volunteer
Arletha Dabney
Thousands fight back through CPS-3 in the Great Lakes
Q. & A. with dynamic volunteer
Michele Belson
Meet your researcher: Dr. Jinping Xu
Cancer survivor resources
It’s time to reform our health care system
Father's day quiz:
Early detection and prevention
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VOICES photo and video contest!
VOICES in the kitchen
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Greek chicken with tomatoes, peppers, olives, and feta
 To make Greek seasoning salt, combine 2 teaspoons of garlic salt, 2 teaspoons of lemon pepper, 2 teaspoons of oregano, and 2 teaspoons of dried mint.
4 boneless, skinless chicken breast halves, cut into bite sized pieces
1/4 cup flour
8 teaspoons Greek seasoning salt, divided
1 teaspoon olive oil
1 large onion, sliced lengthwise
1 green pepper, cored, seeded, and sliced lengthwise into strips
3 Roma tomatoes, cut into eighths
3 tablespoons Kalamata olives, chopped
3 tablespoons feta cheese, crumbled
Dredge chicken in flour mixed with 4 teaspoons of Greek seasoning.
Heat oil in a large skillet over medium heat and add chicken, sautéing for 3 to 4 minutes until cooked through.
Remove chicken from pan and set aside.
Add onion to skillet and sauté until tender, about 2 minutes. Add bell pepper and cook another 2 minutes.
Return chicken to skillet and cook 1 to 2 minutes, sprinkling with remaining Greek seasoning. Mix in tomatoes.
Remove from heat, transfer to serving dish, and sprinkle with olives and feta cheese.
Serves 8.
Approximate per serving: 210 Calories; 9.5 grams of fat
End result: Remember, if you don’t like any of the ingredients, you can always change things up. I love olives, but some people I was serving didn’t, so I put the olives on the side and everyone was happy.
Chilly tomatoes...
Don’t put your tomatoes in the refrigerator. They ripen and remain flavorful at room temperature. Use ripe tomatoes within 3 days.
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