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.

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Lentil Salad with Root Vegetables, Arugula, and Feta

Apparently for no reason whatsoever, I have spent most of my life thinking that I don’t really like lentils. I’ve literally eaten one lentil dish ever that I really liked. And I only ever had it one time. But for some other unknown reason, I recently decided I need to make some. So based on some random memory of a dish I saw somewhere, I put this salad together, and guess what… it’s so unbelievably delicious I could bathe in it. Okay, that’s weird. But I could eat it every day, easily.

On top of its wonderful taste, it’s also super healthy and hearty, so absurdly simple to make, and pretty! And my kid gobbled it up! For real! Must be magic. Don’t you want some? Here you go.

WHAT YOU NEED 
* 2 large carrots, peeled and cut into chunks
* 1 small red onion, chopped
* 2 medium sweet potatoes, cut into small chunks
* olive oil
* salt
* ground black peppwr
* 1 1/2C lentils (uncooked)
* 3oz crumbled feta cheese
* a few handfuls arugula
* balsamic vinegar

WHAT TO DO
Preheat the oven to 400F.

Add the chopped carrots, red onion, and sweet potatoes to a baking sheet. Drizzle generously with olive oil (about 2 tablespoons or so). Season to taste with salt and black pepper. Roast for 30 minutes.

While the root veggies are in the oven, add the lentils to a pot and bring to a boil. Cook until the lentils are tender but don’t let them get mushy. Drain and pour onto a serving dish.

Too the cooked lentils with the roasted vegetables. Add the crumbled feta and arugula, another drizzle of olive oil, and about 2-3 tablespoons of balsamic vinegar. Mix carefully to combine. Serve warm or allow to cool completely. 

This salad is a great side dish or, portioned correctly, a meal on its own. But I topped mine with a piece of chicken schnitzel and it. was. perfect. 

Let me know what you think. Did I turn you into a lentil fan, too??

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!