Hello all! A quick and tasty post for now – my favourite easy dinner prep that will impress you with its flavour and simplicity (as long as you like Greek food.) It uses most of the same ingredients in each component, and I barely measure anything because it doesn’t have to be precise, it really comes down to how much lemon or garlic you like. You could also just use a Greek salad dressing to make it even easier!
I promise to get better at taking more progress pictures for future food blogs so you can see the steps, and also promise not to go on long rambly stories with a million pictures of the same thing so that you have to spend minutes scrolling down to the actual recipe. It’s all about balance. 😉
Step one: Chicken
Marinade 4 chicken breasts for however long you can, 20 minutes or 10 hours, either way it’s yummy. I really don’t think you can over or under-do it.
Place all the chicken in a baking dish and marinade with (roughly) 1/4 cup olive oil, 1/8 – 1/4 cup lemon juice (depending on how lemon-y you like it), 2 cloves of diced garlic, 2 tablespoons dried oregano and a teaspoon of parsley, freshly ground pepper, salt.
Chicken will cook for 40-45 minutes on 425 degrees F (when the chicken is cut and the juice runs clear.) You can also barbecue!
(Above – before and after cooking.)
Step Two: Taters
Amount depends on how many people you’re having, cut a bunch of small potatoes into one-inch pieces and put them in a baking dish. Use the exact same ingredients that you did for the chicken marinade, more or less the same quantity. (Again, I rarely measure.)
Potatoes will need to cook for about 50-60 minutes at 425 degrees F. (We often use the toaster oven for the potatoes since the big oven gets filled with weekly meal prep, so it would be around 60-70 minutes at 375 degrees F.)
Cover with tinfoil to start, remove for the last 15 minutes. Stir halfway to ensure delicious.
Step Three: Salad
Cut into a bowl: Tomato, green pepper, onion, cucumber, feta cheese, pitted Kalamata olives. Use (again!) the same chicken marinade as dressing, or get a little fancier with a legit Greek salad dressing. Optional to use cherry tomatoes, or add lettuce.
Step four: Graemetziki
This is my husband Graeme’s take on Tzatziki, and I have to say I like the chunks of cucumber better than having them grated, but the main difference is no dill or lemon zest.
Combine: 1 cup of yogurt, 3-4 inches of diced cucumber, 1-3 tablespoons of lemon juice (depends on how lemon-y you like it), 1 tablespoon olive oil, 1/2 – 1 diced clove of garlic (or a couple of dashes of garlic powder), about a tablespoon each of oregano and parsley, couple dashes of salt pepper.
And that’s it! You’ve got a delicious go-to meal that is easy and flavourful. You can also make Greek-style rice to go with it, or add a toasted pita.
Enjoy! (Απολαμβάνω!)
(For more real tasty things, check out Jamie Oliver)
Resilience In Motion by Meagan Walker 