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!
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!
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