While Keegan was away for work a few weeks ago, I decided to make a Mediterranean inspired dinner for Ellie and I. I liked the idea of something casual where we could build our own plates. This sort of set-up is typically a hit with toddlers, because they can opt out of things they don’t like and have a sense of control. For example, Ellie would not touch the olives or feta (as expected), and it was no big deal at all, because I’d included things she loved. Also, we ate on the floor.
When dreaming up the menu, I knew we’d have grilled chicken spiced with oregano, garlic and lemon. To round it out, I added in some tzatziki, olives, feta and pita bread to keep the whole thing a little Greek. When considering vegetables, I did what I always do when it’s just the little one and I – I used red peppers and mushrooms – because we are fiends for both. That being said, I know not everyone loves these vegetables, so feel free to swap with others you enjoy. Zucchini, tomatoes or cucumbers would all be really great here, and the latter two would require zero cooking.
I think it goes without saying this is the sort of thing that would be fun to have when hosting girlfriends for dinner. If you decided to do just that, I’d scale up the amount of food for your small crowd and then, invite me to come too.
Here’s how to recreate our Mediterranean evening.
- Make the marinade for the chicken and vegetables.
- Preheat the oven to 200 F.
- Add crumbled feta and olives to small dishes on a platter.
- Whisk together the tzatziki sauce.
- Wrap the pitas in foil and place in the oven at the 30 minute mark.
- Start grilling the chicken and vegetables.
- Slice the vegetables and chicken.
- Cut each round of pita bread into eight pieces.
- Place all the components onto a platter.
- Serve and enjoy.
Preheat the oven to 200 F. Wrap the rounds in foil. Once the oven is ready, warm them for 30 minutes. Then, remove from the oven and cut each one into eight pieces.
Oregano, Lemon and Garlic Grilled Chicken and Vegetables
Serves about 2
3 tbsp. lemon juice
1/3 c. extra virgin olive oil
1 tbsp. fresh oregano, chopped
1 garlic clove chopped
2 boneless skinless chicken thighs
2 portobello mushrooms
1 red pepper, halved and seeded
In a bowl, whisk together the lemon juice, olive oil, oregano, garlic, salt and pepper. Divide the mixture evenly between gallon baggies. Add the chicken to one and the halved red pepper and portobello mushrooms to the other. Close both and let them marinate for 30 minutes.
Heat the grill to high heat. Place the chicken and vegetables on the grill using separate tongs. Be sure to shake off any excess marinade.
After about 5 minutes, flip the vegetables. Once softened, remove the mushrooms. This should take about 3 more minutes. When the red peppers are fork tender, remove them as well. These will be done after about seven more minutes. Slice each into strips. Add them to your platter.
When the chicken has been cooking for 10 minutes, flip it. Let cook for about 10 more minutes or until cooked through. Next, allow it to rest for a little while. Then, slice it up.
2 tbsp. grated cucumber
1/2 c. Greek yogurt
Juice from half a lemon
In a small bowl, whisk together the ingredients. Add salt and pepper to taste.