Well, I am not the only one. Last night, the perpetrator of this life of joyless eating, no-carb Dave, came home exclaiming, "Let's go to Matthew's Pizza!"
"Hey," I retorted, "you're on a diet. Besides, I am making that Greek Chicken you like tonight."
It seemed to do the trick. I grabbed my cast iron skillet and sauteed up some boneless chicken thighs that I had marinated for about 30 minutes with two tbs olive oil and red wine vinegar, a tsp oregano, and a chopped up red onion. After the chicken is nicely browned and cooked through, I plate it up with a little sauce on the side made from 1/4 cup plain yogurt (not Greek yogurt), 1/2 cup crumbled feta, 1 tsp red wine vinegar, and 1 cup of mint. Just stir them all together until they're nicely combined. If you wanted the sauce to be smooth, I suppose you could blend it, but I like it chunky.
Normally, I serve my Greek Chicken with grilled zucchini and a tabbouleh salad on the side, but since we're on the minimal carb plan for now, I swapped out the tabbouleh for some artichoke hearts and roasted red peppers. It tasted great! And as I was chowing down, I realized the leftovers were going to make a great salad for lunch! And, oh boy, did it ever. The key to low carb, it appears, is variety.
Well... that, and eating chocolate when no one is looking.
So, here's my Mediterranean Salad recipe. Pretty apropos considering all the news recently about how a Mediterranean diet can save your life.
Kate's Mediterranean Salad
Ingredients:
Escarole with Mixed Greens (enough to fill a bowl)
3 pitted kalamata olives, sliced
1/4 cup leftover Greek Chicken (see above for recipe)
2 artichoke hearts, quartered
1/3 of a roasted red pepper, diced
1 half of a grilled zucchini, chopped into bite sized pieces
5 super sweet cherry tomatoes
one tbsp feta mint yogurt sauce (see above for recipe)
salt and pepper to taste
Instructions:
Fill bowl with salad greens. Top with sliced veggies and chicken. Add a dollop of the sauce and season with salt and pepper.
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