Thursday, December 8, 2011

Chicken Mediterranean Plate

I recently checked out the new Chicago Loop lunch spot Roti. The style reminds me a lot of Chipotle. You pick your base--sandwich, salad, or Mediterranean plate--and then pick everything that goes in it from plenty of delicious options. I'd highly recommend Roti's falafel. This experience got me thinking about making my own Mediterranean plate at home. The chicken can easily be removed from this dish to make a vegetarian plate.

Chicken Mediterranean Plate
Serves 4

2 cups cooked rice
Tzatziki (see recipe below)
Pita chips
1 yellow pepper
1 red pepper
1/2 of a red onion
2 chicken breasts
1 lemon
1 tablespoon olive oil
1 teaspoon oregano
1/4 teaspoon red pepper
Salt and pepper

1. Cut peppers and onion into large chunks. Set aside.
2. On separate cutting board, cut chicken into large chunks.
3. Whisk together, juice form one lemon, olive oil, oregano, red pepper, salt, and pepper.
4. Mix half of lemon marinade with chicken. Place on baking dish and broil for 10 minutes, stirring occasionally.
5. Meanwhile, mix other half of lemon marinade with vegetables. Add to chicken mixture and broil for 10 minutes more.
6. Serve chicken and vegetables with hummus, tzatziki, rice, and pita chips.

Serves 4

1 8 oz container of 2% Greek yogurt
1 small cucumber
1 tablespoon lemon juice
1 garlic clove, crushed
Salt and pepper

1. Cut off ends of cucumber. With a cheese grater, shred cucumber, including peal.
2. Combine cucumber, yogurt, lemon juice, garlic clove, salt, and pepper. Refrigerate until ready to serve.

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