Greek Smorgasboard

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Sorry it’s been so long.  We’ve had a busy month!  We took a lovely little vacation to San Diego – got to spend most of the time in the sun, playing on the beach, eating great seafood and having an all around good time.  Unfortunately, we also all picked up a wicked-bad chest cold that laid us all out for a week.  I went to Detroit for work, pulled a muscle and blah, blah, blah.  Enough excuses, right?  Get to the food!

Through all of that, I’ve done okay on paleo.  I cheated here and there, but overall have done a pretty decent job sticking to the plan.  I really noticed when I strayed, and spent most of those nights with stomach aches and night sweats.  But, this weekend I recommitted to the effort and I am fully back on the wagon.  This morning, I went back to my old standby, the weekday pancake, and for lunch, ate a chicken sausage and avocado.  After tonight’s scrumptious dinner, I hope to be feeling 100% soon!

You can throw whatever you want at this dinner.  I bought some fresh baba ganoush from our local market (you can make your own – here is a good recipe), cut up some crudites (cucumber & orange peppers – made even more delicious by their $0.99 price tag), and threw together my staple greek salad.  My husband and son love tzatziki sauce so we picked some of that up too, but I abstained from eating any (much to my chagrin).  The key to this recipe is getting the chicken just right – I think this pretty much nails it.  Bon Appetit!

Greek Chicken

2 boneless skinless chicken breasts, cut into 2-3 inch pieces

1/3 cup freshly squeezed lemon juice (about 1 large juicy lemon)

3 tbsp olive oil

2 heads of pressed garlic

2 tbsp oregano

sea salt & pepper to taste

1. Whisk lemon juice, olive oil, garlic, oregano & salt & pepper together in a medium sized bowl.  Add chicken, toss to coat.  Marinate 1-4 hours in the refrigerator.

2. Heat the grill to 400ish degrees – when heated, put pieces of chicken on the grill.  Grill 5-7 minutes on each side until slightly charred and cooked through.

3. Serve with greek salad, lettuce, and whatever other yummies you want!

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Greek Salad

1 Red pepper

1/2 large sweet yellow or red onion (I prefer the flavor of a sweet onion to red, but red is more traditional)

1/2 cup chopped kalamata olives

1/2 cup chopped grape tomatoes

1 cup chopped cucumber (Peeled or English)

Vinaigrette (any) or whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 clove pressed garlic, salt & pepper

1. Chop everything up

2. Put it all in a bowl with the dressing

3. Stir it

4. Let it sit for at least 1 hour before serving

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