We've really been enjoying some Mediterranean Recipes lately. In fact, I wrote one on a card twice! haha.
GREEK CHICKEN MEATBALLS
1 lb ground chicken (or turkey)
1/4 C breadcrumbs (opt)
1/4 C parmesan
1/4 C chopped parsley
1 clove garlic
1 egg
1 t oregano
Salt and pepper
Combine above ingredients into balls. Bake at 400 for 20-25 minutes
And, if you want to add Tzatziki sauce, here's a good recipe. We just don't usually eat much of it.
1 C Greek yogurt
1/2 grated cucumber
1 clove garlic
1 T olive oil
1 t lemon juice
Salt to taste
GREEK CHICKEN BOWLS from All Nutritious.com: serve with basmati rice, salad, and tzatziki sauce (Serves 4)
2 lb cubed chicken
1/4 C olive oil
1/3 C Greek yogurt
1 lemon, juiced
1 T red wine vinegar
8 cloves garlic
1 T oregano
Salt and Pepper
Marinate chicken in other ingredients, 20 min to 12 hours. Cook in a skillet 7-9 minutes.
Serve with SALAD:
2 Cucumbers, chopped
1 lb. cherry tomatoes
1 red onion, chopped
1/2 lemon, squeezed
2 T olive oil
1 T red wine vinegar
2 garlic cloves
1/2 t oregano
TZATZIKI SAUCE
1/2 C Greek yogurt
1/2 English cucumber, diced
2 cloves garlic
1 T fresh dill
1 t lemon juice
1 t chopped mint
Salt & pepper
PITA BREAD (so good!) - makes 10
3 1/4 C flour
1 1/2 C warm water
1 T yeast
1 t salt
1 T olive oil
Combine yeast and water. Add other ingredients to make dough. Divide into ten balls, rise one hour, let rest. Roll flat. Bake in a skillet like a pancake.
JENNIFER ANISTON SALAD - Serves 6
We've tried several versions of this salad, but this one is my favorite. It's fun to make it as a salad in a jar (makes 6 of them). Just put the heavier ingredients and liquids on the bottom.
1 C uncooked quinoa, cooked with 2 C water*
1 C chopped cucumber
1/2 C chopped parsley
1/2 C mint
1/3 C chopped red onion
1/2 C pistachios
1 can chickpeas
Feta
Dressing**: Combine 2 juiced lemons with 1/4 C olive oil, salt, pepper
Fresh dill, chicken, avocado, dijon mustard (optional)
*Toasted Quinoa Option: Take 1 C cooked quinoa combined with 1 T olive oil and 1/2 t salt and bake at 375 for 20 min stirring half way (Kale Junkie).
**Tahini Balsamic Dressing option - 1/2 C olive oil with 1/4 C tahini, 3 T Balsamic vinegar, 1/4 C lemon juice, 2 T maple syrup, 2 cloves garlic, 1/2 t salt, 1/2 t pepper
GREEK SHEET PAN CHICKEN - Serves 6 (Downshiftology) So much flavor!
- ½ cup olive oil
- 1 lemon juiced (about 3 tablespoons)
- 4 garlic cloves minced
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 chicken thighs bone-in, skin-on
- 1 medium zucchini halved lengthwise and sliced
- 1 yellow bell pepper chopped into 1-inch pieces
- ½ large red onion thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- ½ cup kalamata olives pitted
- ¼ cup feta cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
- Make the marinade. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.***
- Marinate the chicken. Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.
- Prep the vegetables. While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.
- Bake. Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
- Add the final touches. Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.
- Sprinkle the chicken and vegetables with chopped fresh parsley before serving.
