Ahh, Greece… sunbaked sandy beaches, lapis blue ocean waters and the air subtly scented with wild oregano. Yes, I’m dreaming right now…

I’ve always wanted to visit Greece, but until I can make that magical trip, I’m happily making do with this delicious and easy to make Sheet Pan Greek Chicken.

I shared my recipe for Sheet Pan Moroccan Chicken earlier this year, so you know that dinner can be ready in a little more than 30 minutes. Sheet Pan Dinners are especially wonderful because everything is blended together in one pan, so cleanup is a quick and easy.

This Sheet Pan Greek Chicken is loaded with the flavors of the Mediterranean, like oregano, lemons, artichokes and pine nuts. The red bell pepper adds color and crunch and the feta adds a subtle tangy saltiness. You can print the gluten-free recipe… and scroll down for the tutorial.

I threw in some pitted Kalamata olives because they’ve got an interesting (but mild!) umami taste… but you can always leave them out.

If you can’t actually get to Greece…this dish will carry you there. It’s the next best thing to being in Santorini… (well, kinda!).

 

 

Sheet Pan Greek Chicken Tutorial

1. you’ll need… 1½ pounds boneless skinless chicken thighs; 1 can (14 ounces) artichoke hearts (can be halved or quartered), drained; 1 cup chopped onion; 1 cup diced red pepper; 2 lemons cut in quarters or slices; ¼ cup pine nuts (optional); 4 cloves garlic minced; 2 tablespoons olive oil; 2 tablespoons dried oregano; 1 teaspoon ground black pepper; ½ cup Kalamata olives (optional); 8 ounces feta cheese; ½ cup fresh oregano or mint leaves (optional); salt to taste.

2. Move oven rack to center. Heat oven to 425°F. Place chicken, drained artichoke hearts, onion, red pepper, lemons, pine nuts (if using) and garlic on a large, rimmed sheet pan or baking sheet.

 

3. Drizzle olive oil over meat and vegetables.

4. Sprinkle with oregano and black pepper. Toss gently with a spatula to combine. Add Kalamata olives (if using).

5. Roast for 20 minutes, stir and add the feta cheese. Roast for another 5 to 10 minutes or until chicken is cooked through. Remove from oven and garnish with fresh oregano or mint leaves if desired.

 

 

Chermoula is the most delicious sauce you’ve never tasted.

Born in Morocco, this somewhat spicy, lemony sauce goes well with everything: fish, chicken, grilled meats… even veggies. Learn more about this delicious condiment and, of course, how to make Chermoula. Click here to get the recipe!

Yep, been on a bit of broccoli binge lately… and this Crunchy Broccoli & Bacon Salad is my latest crave.

(Sure were a lot of “Bs” in that last sentence.)

Obviously, I love broccoli.

• Not just because it provides more disease-fighting nutrients than almost any other vegetable.
• Not just because it’s loaded with both soluble and insoluble fiber… good for the heart and digestive system.
• Not just because it’s crazy low in calories.

Broccoli is my veg of choice because it pumps up the nutrition, flavor and color of almost any dish… and because there are SO MANY ways to prepare it;

• Eat it raw.
• Steam it.
• Sauté it.
• Soup it.
• Use it to dip or turn it into a dip.

Or make it into a easy-Louisey Crunchy Broccoli & Bacon Salad like I did. Keep the lemony dressing very light… you don’t want to drown the florets. I added red peppers for color, but you can throw in cucumbers or some other equally crunchy vegetable. So… have at it! This is one binge-worthy food that’s actually healthy!

 

There are certain things that you should always have in the refrigerator, even if you don’t cook every night… or even every week.

But before you start loading the grocery cart based on what I recommend, think about what you like to eat and how much you cook. Having a few basic items on hand makes the task less stressful.

Stocking the fridge is a little different than stocking the pantry— fridge items expire more quickly. If you don’t drink a lot of milk… don’t buy a gallon. Another item to put on the list? Butter, which adds flavor to everything and can be frozen, especially if you see it on sale.

Here’s the basic list for fridge must-haves. The list is small, but remember you will be opening pantry items that will need to be refrigerated… and you’ll be buying fresh produce and fish and meat:

Why eggs? Because you can eat them at any meal in a variety of ways.
Why milk? Because you’ll use it your cereal, in sauces and in soups.
Why butter? Because fat is flavor and you’ll use it to sauté, in sauces and as a spread.
Why lemons? Because it brightens any dish and is a great topper for vegetables and salads.
Why cheese? The answer is obvious: it’s cheese.

Here’s the list for the freezer:
• Frozen peas
• Frozen Shrimp (buy this when you see it on sale).

If you happen to buy some eclectic item to use in a specific recipe or to gussy up your pu-pu platter when you have a party, find a way to use that item in another recipe. Pizzas and omelets are always exciting when you add deliciously unexpected ingredients.

But remember, this is your fridge, so if you drink juice… buy juice. Gotta have a glass of wine in the evening? Stash a bottle of white in the fridge so it’s nicely chilled and ready to drink while you make dinner!