July 13, 2022

Mediterranean Chicken

Mediterranean Chicken with veggies, chickpeas, olives and herbs. A delicious sheet pan dinner that is easy to make and easy to clean up! 

Ingredients


  • 450g skinless boneless chicken thighs (or breasts) - Vegas Poultry Chicken for Freedom Discount
  • 15 ounces chickpeas, canned or soaked and cooked
  • 1/2 cup kalamata olives
  • 15 ounces artichoke hearts (in water or frozen)
  • 1 yellow bell pepper
  • 1 cup cherry or grape tomatoes
  • 1 small or 1/2 a large red onion
  • 1/4 cup lemon juice


For the Marinade

  • 59 ml olive oil
  • zest of 1 lemon
  • 4 garlic cloves, minced or pressed
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon oregano, dried
  • 1 teaspoon coriander, ground
  • 1/2 teaspoon smoked paprika
  • 2 teaspoon dijon mustard
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon pepper


Method

STEP ONE– Mix together the flavorful marinade: olive oil, lemon zest, garlic, rosemary, oregano, coriander, smoked paprika, dijon mustard, salt and pepper. 

Reserve about 1 1/2 tablespoons of the marinade in a separate bowl and set this aside. (This will be rubbed on the veggies.)

STEP TWO– Rub the larger portion of marinade on the chicken thighs. Let them marinate for at least 1/2 an hour; longer is even better, up to overnight.

STEP THREE– Mix the reserved marinade with 1 tablespoon olive oil and gently toss chickpeas, olives, artichoke hearts, bell pepper, cherry tomatoes, and onion together. 

STEP FOUR– Arrange the chicken and veggie mixture on a pan in a mostly single layer. Spoon lemon juice over the top. Bake for 20-25 minutes. The chicken thighs should register 175F or higher.


Serve with couscous, quinoa, farro or pasta if desired.

Lettuce Leaf Tacos

By Zina Stone • February 20, 2025
LETTUCE LEAF TACOS  Prep Time 20 mins | Cook Time 20 min 4 serves INGREDIENTS 1 green bell pepper, chopped 1 yellow onion, chopped 2 tablespoons olive oil 2 tablespoons chicken stock (Optional) 1 pound ground beef 3 tablespoons taco seasoning 2 large roma (plum) tomatoes, chopped ½ teaspoon salt 1 (8 ounce) package shredded Cheddar cheese 12 large romaine lettuce leaves METHOD Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes. Place ground beef in a separate skillet over medium heat. Cook and stir with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease. Sprinkle tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl. Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, tomato, and about 1 1/2 tablespoons Cheddar cheese. NOTES Measurements are approximate and can be adjusted to your taste. All ingredients can be customized to your preferred taco toppings. This could also work especially well with iceberg lettuce. NUTRITION FACTS (per serving) 550 Calories 39g Fat 14g Carbs 35g Protein

Mushroom & Chive Omelette

By Zina Stone • February 12, 2025
 Mushroom & Chive Omelette 1 serving | 15 minutes INGREDIENTS 1 tbsp Butter (divided) 2 cups Mushrooms (sliced) 1 tbsp Chives (chopped) 4 Egg METHOD Heat half of the butter in a pan over medium heat. Add the mushrooms and cook for five to seven minutes until the mushrooms have softened. Add the chives and transfer to a plate to set aside. Whisk the eggs in a small bowl. Heat the remaining butter in the pan. Add the eggs and cook until almost set. Place the mushrooms on one half of the omelette and fold the other half over top. Remove from heat and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Dairy-Free: Use oil instead of butter. Additional Toppings: Add cheese and/or fresh herbs. Make it Fluffy: For a fluffier omelette, whisk the eggs with milk or water. More Veggies: Add spinach or kale. More Flavor: Add garlic, onions, red pepper flakes, hot sauce, and/or salt. Nutrition Facts ​ ( Amount per serving ​) 431 calories 31g fat 8g carbs 2g fiber 5g sugar 31g protein 775mg cholesterol 295mg sodium 5mg iron

Egg & Chorizo Wraps

By Zina Stone • February 6, 2025
Egg & Chorizo Wraps 2 servings | 15 minutes INGREDIENTS 6 ozs Chorizo (casing removed) 4 Egg 2 ozs Cheddar Cheese (shredded) 2 Brown Rice Tortilla 2 tbsps Cilantro (roughly chopped, optional) METHOD In a large cast-iron skillet over medium heat, add the chorizo and break it apart until crumbled. Cook for about seven to nine minutes, until cooked through. Remove with a slotted spoon, set aside, and lightly wipe out the skillet with a paper towel. In a small bowl, whisk the eggs and add the cheese. In the same pan over medium heat, add the egg mixture and cook, stirring often with a spatula until fluffy and cooked to your liking. Divide the egg mixture into the tortillas and top with chorizo and cilantro. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is one tortilla. Dairy-Free: Omit the cheese or use nutritional yeast or dairy-free cheese instead. Additional Toppings: Salsa, avocado, black beans, onions, tomatoes, and/or bell peppers. Nutrition Facts ​ ​( Amount per serving ​) 538 calories 27g fat 38g carbs 5g fiber 5g sugar 32g protein 399mg cholesterol 686mg sodium 5mg iron
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