A Greek inspired meal

I loved tonight's dinner, there was chicken, salad, pitas, potatoes, and a yummy yogurt dip. I was so excited to eat dinner I forgot to take any photos. Not a good blogger I know. I love Greek inspired food, it's one of my favourites. Hopefully one day I'll get to Greece where I can try the real thing. Tonight's dinner was one of my favourites, if you are looking for something full of fresh flavours I highy recommend it.

Chicken ingredients

• 5 tablespoons oil
• 3 tablespoons lemon juice
• zest of 1 lemon
• 3 tablespoons fresh dill, chopped
• 2 garlic cloves, miced
• salt and pepper to taste
• 4 chicken breasts, boneless, skinless

Combine ingredients in a ziplock bag. Add chicken marinate 2 hours. When ready to cook heat an additional 2 tablespoons oil in a large frying pan, brown chicken on both sides. Place chicken in baking dish and bake 30-40 minutes at 375 degrees until done and no longer pink.

Yogurt sauce

• 1 cup plain Greek yogurt
• 3 garlic cloves, minced
• 1/4 cup fresh dill, finely chopped
• 1 tablespoon red wine vinegar
• salt and pepper to taste

Combine all ingredients and let chill in refrigerator at least 2 hours.

Lemon potatoes

• 4 tablespoons oil
• 1 lemon, juiced and zested
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• salt and pepper to taste
• 5 red skinned potatoes, washed and dried off, cut into chunks

Heat oven to 375 degrees. Combine all ingredients in oven safe dish, make sure potatoes are coated. Cover with foil, bake 30 minutes, take foil off and bake an addiotnal 30-45 minutes (I usually add the chicken to the oven at this point so it is all hot and ready at the same time).

Enjoy!

Greek Salad

I love Greek salad, I think I could eat it every meal of the day. The longer it sits the better it tastes, the only problem with that is that I'm impatient and don't like to wait so it's usually gobbled up pretty quick. I personally don't like kalamata olives (or any black olives for that matter) so I don't add them to the salad. I also don't add any lettuce. For this salad I used red pepper and it tasted great, usually I use green peppers but I used them the other night in the spaghetti sauce. The dressing is simple to make and tastes great. I highly recommend this salad!

Ingredients

• 1 English cucumber, diced
• 2 tomatoes, diced
• 1 bell pepper, chopped
• 1/2 red onion, chopped
• feta cheese, crumbled (I use cows milk feta but whatever kind you prefer use)
• 4 tablespoons lemon juice (I use fresh lemon juice)
• 4 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon minced garlic
• 1/2 cup olive oil

Combine cucumber, tomatoes, peppers and onion in a large bowl.

Put dressing ingredients in a mason jar with a lid or a gravy shaker (a bowl and a whisk would work too!). Shake until combined.

Pour dressing over vegetables. Top with feta cheese. Toss lightly to combine. Cover and refrigerate at least 2 hours (if you can wait that long!). Enjoy.