MEAT-PICK ONE (OPTIONAL)
- 10 minute Greek chicken recipe at bottom
- Greek meatballs
- Greek chicken
- chicken shawarma
- doner chicken kebabs
- harissa chicken
ROASTED VEGETABLES AND CHICKPEAS
- 1 small head cauliflower cut into bite-size florets (about 5 cups)
- 1 large sweet potato chopped into 1/2-inch cubes
- 1 15 oz. can chickpeas rinsed and drained
- 1/4 cup extra virgin olive oil divided
- 1 teaspoon curry powder
- 1 tablespoon brown sugar
- 1/2 teaspoon chili powder
- 1/4 tsp EACH ground cinnamon, paprika
- salt and pepper
BOWLS
- 4 cups cooked rice
- 4 cups spring salad mix or favorite greens (arugula, spinach, Romaine, etc.)
- 3/4 English cucumber sliced and quartered
- 1 pint cherry tomatoes halved
- red radishes thinly sliced
- Avocados thinly sliced
- 1 pint blueberries
- 1 recipe Pickled red onions or store bought
- kalamata olives halved
- sliced almonds
- crumbled feta
- hummus (I like roasted red pepper)
CILANTRO YOGURT SAUCE
- 1 cup Greek yogurt
- 1/3 cup packed cilantro
- 1/3 cup packed parsley
- 1-2 cloves garlic minced
- 2 tablespoons lemon juice
- 1/2 tsp EACH ground cumin, salt
- 1/4 teaspoon pepper
CHICKEN AND PICKLED RED ONIONS
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Marinate chicken if required according to recipe directions. Meanwhile, make pickled red onions if using. You can cook the chicken while roasting the veggies or anytime before that and refrigerate. See below if making 10 Minute Greek Chicken.
CILANTRO YOGURT SAUCE
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Make the yogurt sauce and prep your toppings while the chicken is marinating. Add all of the Sauce Ingredients to a food processor and blend until the herbs are chopped, scraping down the sides as needed. Cover and chill in the refrigerator until you’re ready to serve (or chop and combine by hand).
ROASTED VEGETABLES
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Preheat oven to 425 degrees F. Line a large jelly roll pan (15 x 21) with foil and spray with cooking spray. Add cauliflower and chickpeas and toss with 3 tablespoons olive oil, 1 teaspoon curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Move to one side of the pan.
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Add sweet potatoes to the other side of the pan. Toss with 1 tablespoon oil, 1 tablespoon brown sugar, ½ teaspoon chili powder, ¼ teaspoon ground cinnamon, ¼ teaspoon paprika, ¼ teaspoon salt and ⅛ teaspoon pepper.
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Spread vegetables into a single layer. Roast for 25 minutes or until sweet potatoes are tender.
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Meanwhile, combine cucumbers and tomatoes in a bowl. Toss with a drizzle of olive oil, ½ teaspoon dried oregano and freshly cracked salt and pepper to taste; set aside.
10 MINUTE GREEK CHICKEN
- 2 ½ cups shredded chicken (I like rotisserie)
- 1 ½ Tablespoons olive oil
- 1 ½ teaspoons balsamic vinegar
- 1 ½ teaspoons lemon juice
- ½ tsp EACH dried basil, dried oregano
- ¼ tsp EACH garlic powder, onion powder, paprika
Whisk together all of the ingredients except the chicken in a large bowl. Add the chicken and stir until evenly coated. Season with salt and pepper to taste. Adjust seasonings if desired (I like more oregano).
Carlsbad Cravings