Greek-style chicken with salsa | Exceldor

Ingredients

• 2 tbsp. (30 ml) parsley, chopped
• 2 tbsp. (30 ml) dill, chopped
• 2 tbsp. (30 ml) mint, finely chopped
• 2 zucchinis cut in half lengthwise
• Salt and pepper
• 2 green onions, finely chopped
• The juice and zest of ½ lemon
• 1 tbsp. (15 ml) olive oil
• 1/2 red onion, thinly sliced
• 1 cucumber, diced
• 3 tomatoes, cut into wedges
• 3 tbsp. (45 ml) basil, finely chopped
• 1/2 cup (125 ml) black olives, pitted
• 1 tbsp. (15 ml) oregano, chopped
• Frying oil
• 1 cup (250 ml) breadcrumbs
• 2 eggs, beaten
• Flour in sufficient quantity
• 8 oz. (250 g) feta cubes
• 3 tbsp. (45 ml) cornmeal (optional, for more crispness)
• 2 garlic cloves, finely chopped
• 4 Yukon Gold or Russet potatoes, cut into sticks
• 3 tbsp. (45 ml) canola oil
• 1 tsp. (5 ml) paprika
• 1 tsp. (5 ml) smoked paprika