It was a sunny and gorgeous Sunday!
I dragged the BOY out of the house for some errands, finishing up at the last day of the farmer’s market (so sad!) before going to the grocery store. For dinner tonight, I had plans for a Greek night, but the BOY changed it to Mediterranean night. I didn’t mind too much since it was essentially the same menu.
He made kabobs for himself for dinner.
And I whipped a marinate from Kayln’s Kitchen for Greek Chicken. The BOY’s birthday is coming up and he has really wanted a nice chef’s knife. The knife situation in our house is embarrassing. We had big plans to go looking next week, but he found one he liked at Sur La Table today, so we got if for him along with this adorable new cutting board.
It is seriously amazing! We have never owned a knife life this!
After marinating for a few hours, the BOY threw the meat on the grill, and I roasted broccoli in the oven with olive oil and sea salt.
I had planned on eating my chicken with brown rice, but wasn’t really that hungry when it came time for dinner, so I had sweet potato and broccoli instead.
This chicken was nice and juicy and perfectly flavored. I’m sure the BOY will be hanging up his BBQ tongs soon, so I will definitely be saving this recipe for spring.
It’s not even 8:30pm and I can barely keep my eyes open.
Looks like I’m not the only one!
I will definitely need to rest up for another busy week ahead!
Meal Planning 10/27/13
Sunday: Mediterranean Night
Kofte Kabobs for the BOY
Very Greek Grilled Chicken for Me!
Wednesday: Baked Coconut Shrimp
Breakfast: The Best Pumpkin Bread EVER!
Lunch: Poblano Turkey Sausage Chili
Adapted slightly to a crockpot version using ground turkey instead of sausage.
I’m sure by now you are sensing a theme to our meal planning. I fear by the time we get the hang of this, our schedules will change and it will be back to square one in January!
Very Greek Grilled Chicken
From Kalyns Kitchen
Two large chicken breasts, diced
1/4 cup extra virgin olive oil
3 tbsp fresh-squeezed lemon juice
1/2 tsp fresh lemon zest
1/2 tsp Greek seasoning (like Cavender’s)
1/2 tsp dried oregano
1/2 tsp mystery red Mediterranean spice*
*I bought this in the Shuk and can’t remember what it’s called.
Combine marinade ingredients in a bowl and stir well.
Pour chicken and marinade into a sealable plastic bag, mix, and refrigerate for at least 2-3 hours (or overnight).
Hand marinated chicken to your boyfriend/husband to grill.
Grill over a grate at 425 degrees for about 12-15 minutes.
I’m sure you can also make this in the oven, but since the BOY offered to grill, I took him up on that.
Eat over rice and veggies or tucked into a pita pocket with hummus and tahini.