Loaded Greek Chicken Nachos

It’s been crazy hot here for the last week or two. To quote a friend, “like, July hot.” To which I responded, “like, equator hot.” To which another friend responded, ” like walking on the surface of the sun hot.” And yet, for some totally unexplainable reason, I hadn’t planned some get-them-in-while-you-still-can grill-based meals! While you could definitely make the chicken for this dish any of a number of ways, there really is nothing like that grill flavor, right? And easy homemade pita chips take this up a serious notch, I’m telling you. And besides that, everything else is really chopping, mixing, and layering. A perfect weeknight meal on every level–if you like awesomeness. Here you go.

WHAT YOU NEED
for the pita chips
* 4-8 whole wheat pitas, cut into wedges
* olive oil
* salt
for the toppings
* 2 chicken breasts, grilled and cut into small chunks
* 1 large tomato, cut into smallchunks 
* 1 large cucumber, cut into small chunks
* 1/2 a small red onion, diced
* ~7oz jar sliced kalamata olives
* 4oz crumbled feta cheese
* handful fresh dill, chopped
* handful fresh parsley, chopped
for the yogurt
* 1C Greek yogurt
* juice of 1/2 a lemon
* pinch salt
* 1T fresh dill, chopped

WHAT TO DO
Preheat the oven to 400 degrees Fahrenheit. Lay out the wedges of pita in a single layer on a baking sheet and drizzle lightly with olive oil. Bake 10-12 minutes, until crisp and slightly golden. Allow the pita to cool a bit, then separate each wedge into its halves and lay out on a serving platter. 

While the pita is in the oven, grill and chop the chicken and chop the veggies. Mix together the yogurt, lemon, salt, and dill.

Layer the chicken and all the vegetables on top of the pita chips. Serve topped with a dollop of the yogurt mixture.

Easiest, Fool-Proof, Perfect Chicken Marinade

Is an intro really necessary with a title like that?? Probably not. So I’ll keep it simple. This is a seriously delicious marinade. Most of the ingredients you likely have on hand anyway. You can whip it up in a flash and you can make it ahead for a longer marinating time or throw it together after a bust work day and let your chicken sit for just a half hour. Regardless of how much time it sits in and soaks this up, you will end up with juicy, flavorful chicken. Seriously, I don’t call it fool-proof for nothing! Here you go.

WHAT YOU NEED
for about 1.5lbs chicken
* 1/4C olive oil
* 1/4C balsamic vinegar
* 1/8C soy sauce
* 1/8C Worcestershire sauce
* 1/2 a lemon, juiced
* 1/4C brown sugar
* 1t dried rosemary
* 1T grainy Dijon mustard
* 1t salt
* 1/2t black pepper
* 1t garlic powder

WHAT TO DO
Add all of the ingredients to a large zip-top bag. Close it up and get most of the air out and mix it up so that all the ingredients combine. Then add your chicken, reseal and move the bag around to ensure the contents are well covered. Refrigerate for 30 minutes to overnight and then grill up your chicken and enjoy!

Simple Grilled Flank Steak

Everyone needs a few good marinade recipes in your back pocket for summertime grilling. That’s just a fact. Here’s a delicious marinade you can put together with other proteins–it’s basic and straightforward and delicious–but I really like it paired with grilled flank steak. It’s strong and crisp and holds up really nicely next to the melt in your mouth goodness of a well-grilled cut of flank steak. Pop this marinade on your meat and then grill it up when you’re ready. 10-15 minutes on the grill and you’re golden. Here you go. 

WHAT YOU NEED
* 1lb flank steak
* 1/3C olive oil
* 3t (heaping) minced garlic
* 2t dried oregano
* 1t salt
* 1/4t freshly ground black pepper
* juice of 1/2 a lemon

WHAT TO DO
Add all of the ingredients to a large zip-top bag. Make sure to get all the air out of the bag and close it up. Then massage the bag around to make sure the marinade gets over all the meat. Refrigerate for as much or as little time as you have, anywhere from a half hour to 6 or 8 hours even.

Grill 5-7 minutes per side, to desired doneness. Allow to rest 3-5 minutes before slicing and serving. BADDA BOOM, BADDA BING!

Summer Salad with Grilled Peaches, Grilled Chicken, and Burrata

This dinner salad is basically summer on a plate. It’s full of light and fresh goodness and hits all the best flavors and sensations of the season: sweet, bright, tangy, acidic, ripe, and GRILLED! Plus, I throw in a bonus perfect simple honey balsamic vinaigrette! Here you go. 

WHAT YOU NEED
* 1 bag butter lettuce
* 1/2 an English cucumber, cut into chunks
* handful of sunburst tomatoes (the little golden cherry-sized ones), quartered
* 1 avocado, cut into chunks
* 1C corn kernels (approximately 2 ears), roasted or grilled
* 1lb chicken, grilled and sliced
* 3 large peaches, grilled and cut into chunks
* 1 ball burrata cheese
* 1T olive oil
* 3T white balsamic vinegar
* 1T honey
* salt
* pepper

WHAT TO DO
Place the lettuce, cucumber, tomatoes, avocado, and corn in a large salad bowl.

Grill and slice the chicken and peaches.

Whisk together the olive oil, balsamic vinegar, and honey with a pinch of salt and pepper. Add the vinaigrette to the salad bowl and toss well to combine.

To serve, pile a few large scoops of the salad on a plate and top with sliced chicken and peaches. Finish with a big chunk of creamy cold burrata cheese, close your eyes, and enjoy!