Summer is around the corner which means longer days and lighter, fuss-free meals full of flavor! I’ve been in the mood for a Greek inspired dinner and after browsing the internet I mashed together a combo of recipes to concoct this marinade and make Greek chicken kebab. There is so much flavor in the chicken and best of all it’s healthy! P.S. It smells amazing while it’s cooking!
- ½ Cup non-fat plain Greek yogurt
- ¼ Cup Extra Virgin Olive Oil
- 1 Tsp dried oregano
- 1 Tsp dried thyme
- 3 cloves minced garlic
- 1 Tbsp red wine vinegar
- 1 Tbsp hot sauce, I used Tapatillo (you can also use cayenne powder)
- 1 Tsp garlic powder
- Salt & Pepper to taste
- 4 boneless skinless chicken breasts
VEGGIE OPTIONS: Cherry tomatoes, Onions, Mushrooms, Zucchini, Bell peppers
- ¼ Cup Extra Virgin Olive Oil (Garlic flavored)
- 2-3 Tbsp Meyer lemon juice (fresh squeezed)
- 2-3 cloves minced garlic
- 2-3 Tbsp fresh basil (chopped)
Rinse chicken breasts, pat dry then chop into cubes large enough to skewer, about 1-2 inches. In a separate bowl mix all of the ingredients and then add the chicken and toss to coat. Allow the chicken to marinate 2 hours or more, you can also marinate overnight.
Ready to cook: Fill a 9×13 baking dish with water and place skewers; allow them to soak for roughly 30 minutes. This will keep the skewers from burning on the grill…yes they will burn if not soaked…yes, this happened!
Pre-heat grill to about 300-350 degrees make sure all of the grates are clean. Use a paper towel or cloth to dab the grates with a bit of oil to keep chicken from sticking. Begin skewering your chicken and veggie(s) of choice. Cook 8-15 minutes or until done. Cooking time will vary depending on how big you cut the chicken pieces and your grill. While chicken is cooking mix together the ingredients for the chicken dressing, and set aside. Once kebab are done; place them on a platter and pour the chicken dressing over the kebab. The dressing adds yet, another layer of flavor and moist goodness to the chicken and veggies!
Serve your kebab along side a delicious and fresh Greek salad & pita bread; enjoy this moist and flavor filled meal!
NOTES: Drizzle olive oil over your pita and place on the grill for 1-3 minutes on each side. You can also grill the entire chicken breast and skewer the veggies if you’re short on time. This marinade can also be used on seafood. If you’re looking for a heartier meal serve with basmati rice.
Getting ready for a trip and wondering what snacks you could pack which are healthy and easy to transport? Fill a container with fruit (apples, orange wedges, melons, jicama, etc…) squeeze fresh lemon or lime juice this will keep the apples from turning brown while adding another layer of flavor. You can also pack veggies such as carrots, celery, bell peppers, cucumbers. Keep in mind the length of your flight as some fruits/veggies do not hold up as well. If you’d rather not take chopped fruits/veggies, no worries. Fill a container with banana, granola bar, string cheese, peanut butter sandwich, carrots (place in a plastic bag) nuts, raisins, yogurt chips, etc. Place the loose snacks into a sandwich bag and then into your container. These snacks will keep you from spending a fortune in the airport and will come in handy if your layover isn’t very long!
Your snacks are packed, get out there and explore the world! Safe & Happy Travels!
I’m on a mission to eat healthy and flavorful foods. Salads are delicious, but today I wanted something hearty, healthy and filling. I had been in the mood for stuffed bell peppers, so low and behold I had stuffed peppers. These dish came out tasty, moist and full of flavor!
Preheat an oven to 350 degrees.
Drizzle a pan with a bit of olive oil and toss in the onion, cook about 3 minutes until translucent on a medium heat. Toss in the tomatoes and jalapeño (I cut the jalapeño into 4 pieces). Sprinkle with the onion and herb seasoning and chicken seasoning. Also, add salt and pepper to taste.
Stir everything for about 3 minutes then add the ground turkey, and a dash of the garlic powder. Allow the turkey to marry with the veggies; add about ¼ cup of the salsa. Once the turkey is about 85% cooked add the rice and another ¼ – ½ of salsa (depending on how wet or dry you prefer the mixture. At this time you can taste the mixture and determine if you need more seasonings.
Take the clean (washed and dried) bell peppers and cut the tops off, brush the outside with olive oil as well as your baking pan. Once the turkey mixture is cooked, stuff the bell peppers to the top and sprinkle with the cheese. Place the tops back on and bake for about 15-20 minutes.
Once the peppers are ready, remove the top and add a dollop of salsa on top. Enjoy your healthy and most importantly flavorful dinner!
Notes: Go ahead and stuff your peppers with chicken, shrimp, ground beef, quinoa, corn, beans and other healthy items.
Summer is around the corner, what is your “go-to” food when you’re eating clean?
Try using quinoa in place of rice and pasta, sprinkle a little feta in your salad (a little goes a long way), use a sprinkle of hot sauce to flavor your seafood or chicken it helps add a burst of flavor without adding processed ingredients. Remember to add a healthy serving of veggies to your smoothies!