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
Hummus
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.


Tzatziki 
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.

Honey Mustard Salad

I don't keep bottled salad dressing in the house. I don't think it ever tastes as good as homemade. This simple salad dressing tastes like a better version of classic bottled honey mustard dressing. I was tempted to dress this up with a higher quality mustard, but regular classic yellow mustard is the way to go here.

Honey Mustard Salad
Serves 2

Mixed salad greens
1/4 a cucumber, cut into rounds
1 green onion, sliced
1 tablespoon mustard
1 tablespoon Kraft mayo with olive oil
1 tablespoon honey
1 teaspoon lemon juice
Salt and pepper

1. Whisk together mustard, mayo, honey, lemon juice, salt, and pepper.
2. In two bowls, add salad greens, cucumbers, and green onions. Top with honey mustard dressing.

Vegetable Sandwich on Multigrain Bread

I often see versions of this sandwich in cafes. This recipe is also good with hummus in place of the cream cheese. I used micro arugula I bought from a farm called Tiny Greens at the Logan Square Farmer's Market, but you can substitute sprouts.

Vegetable Sandwich on Multigrain Bread
Serves 2

4 thick slices of multigrain bread
1 tomato, sliced
1 small cucumber, sliced
1 avocado. sliced
Spouts (I used micro arugula I found at the farmer's market. Yum.)
2 slices mozzarella cheese
2 tablespoons cream cheese
Fresh herbs, such basil, parsley, or chives, minced
Cracked black pepper

1. Mix cream cheese with herbs and black pepper.
2. Spread cream cheese on bread and top with other ingredients.

Watermelon and Cucumber Salad with Jalapeño Dressing

I served this with Mini Peppers Stuffed with Herbed Goat Cheese for a light lunch.

Watermelon and Cucumber Salad with Jalapeño Dressing

Serves 4

1/4 of a watermelon, cut into cubes

1 cucumber, cut into cubes

Mixed salad greens

1 lime

1 jalapeno, seeded and diced

Salt and pepper

1. Using a blender or food processor (I have a great mini food processor for this sort of thing) blend juice of lime, jalapeno, salt, and pepper. 

**Note: This dressing is mild. For extra kick, add some of the jalapeno seeds.

2. Combine dressing with watermelon, cucumber, and salad greens. Serve immediately.