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Greek Chicken

Roasted Potatoes

Mediterranean Chickpea Salad

Tzatziki

Cucumber, tomato, bell pepper

Greek Yogurt Cups

SHOPPING LIST

PRODUCE

• cherry tomatoes
• cucumber x2
• potatoes x6
• red onion
• garlic
• parsley
• lemon x3
• figs
• dates

DELI

• kalamata olives
• roasted red peppers
• feta cheese

BUTCHER

• boneless skinless chicken breast x4

GROCERY

• olive oil
• white wine vinegar
• honey
• Greek seasoning
• chicken broth
• canned chickpeas
• pistachios

DAIRY

• plain Greek yogurt

 

RECIPES

Greek Chicken

4 chicken breasts, boneless skinless

1 tbsp olive oil

1 clove garlic, minced

1 lemon, juiced and zested

1 tbsp Greek seasoning

fresh parsley

salt and pepper 

1. In a small bowl, combine olive oil, garlic, lemon, Greek seasoning, chopped fresh parsley, salt and pepper.
2. Place chicken breasts in a zipper bag and add marinade.
3. Shake until chicken breasts are evenly coated.
4. Allow chicken to marinate for 30-60 minutes.
5. Bake at 375°F until chicken reaches an internal temperature of 165°F.
6. Store in the refrigerator for 3-4 days.
7. Enjoy!

Roasted Potatoes

4-6 potatoes, cut into wedges

2 tbsp olive oil

2 cloves garlic, minced

1 lemon, juiced and zested

½ cup chicken/vegetable broth

1 tbsp Greek seasoning

salt and pepper

1. In a large bowl, combine potatoes, olive oil, garlic, lemon, Greek seasoning, salt and pepper.
2. Stir until potatoes are evenly coated.
3. Pour into a baking dish.
4. Add broth.
5. Bake at 375°F for between 50-60 minutes or until potatoes are golden brown.
6. Store in the refrigerator for 4-5 days.
7. Enjoy!

Mediterranean Chickpea Salad

1 large can chickpeas

½ cup roasted red peppers, chopped

1 cup cherry tomatoes, halved

1 cup cucumber, chopped

½ red onion, chopped

¼ cup kalamata olives, chopped

¼ cup feta, crumbled

1 tbsp olive oil

1 tbsp white wine vinegar

½ lemon juiced

fresh parsley

salt and pepper,.

1. In a large mixing bowl combine all ingredients.
2. Stir well.
   Store in the refrigerator for up to five days.
3. Enjoy!

Tzatziki

1 cup plain Greek yogurt

1 cucumber, peeled, seeded and grated

2 cloves garlic, minced

½ lemon, juiced and zested

fresh dill

salt and pepper

1. Peel, seed and grate the cucumber. Using a paper towel, squeeze out the excess water.
2. In a medium bowl combine Greek yogurt, cucumber, garlic, lemon juice and zest, chopped dill, salt and pepper.
3. Stir well.
4. Store in the refrigerator for up to five days.
5. Enjoy!

Greek Yogurt Cups

½ cup Greek yogurt

1 fig, chopped

2 dates, pitted and chopped

¼ cup pistachios

1 tsp honey

1. Layer ingredients in a mason jar or container.
2. Shake well.
3. Store in the refrigerator for up to 5 days.
4. Enjoy!