It’s all Greek to me!

Lately I’ve been obsessed with all things Mediterranean—hummus, pita, feta, kabobs…you get the picture.

I can usually satisfy my cravings for hummus with a quick trip to Daphne’s or Pita Jungle, but I wanted to make a Mediterranean feast of my own.

The first order of business was marinating the chicken. I used a balsamic vinaigrette, some lemon juice, garlic powder and black pepper. I let this marinate for about two hours before throwing it on the grill.

While the chicken was soaking up all those delicious flavors, I got to work on my sides: hummus, lentils with quinoa and a Greek salad.

I went with a traditional hummus recipe that called for chickpeas (garbanzo beans), tahini, garlic, lemon juice and olive oil. I also added in some salt, pepper and red pepper flakes to spice it up.

Then I moved on to making the lentils and quinoa. Both were prepared according to package directions, and then mixed together with a lemon vinaigrette, salt and pepper.

For the Greek salad, I used romaine lettuce, cucumber, red bell pepper, feta cheese and toasted almonds.




It really was a great meal and there were PLENTY of leftovers to nosh on for the rest of the week. Opa!