MEDITERRANEAN PROTIEN PLATE

Savvy ApprovedMy Recipe
Written By Rebecca Lyon

Need more protein but don’t want to sacrifice flavor? Try this Mediterranean-inspired protein dish. It is easy to make and super delicious. You can eat the leftover salad in a pita with a side of lettuce and red onion as a quick snack.

MEDITERRANEAN PROTIEN PLATE

SERVINGS: 5
PREP TIME: 30 MINUTES
COOKING TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES

INGREDIENTS

Chicken:

  • 2 chicken breasts (cut into cubes)

  • ½ cup of greek yogurt

  • Juice of ½ a lemon

  • 1 tablespoon of tomato paste

  • 4 cloves of garlic (minced)

  • 1 tablespoon of paprika

  • 2 teaspoons of oregano

  • 1 teaspoon of cumin

  • 3 teaspoons of onion powder

  • 1 teaspoon of salt

  • 1 teaspoon pepper

  • 1 tablespoon of olive oil

Chickpeas:

  • 1 15oz. can of chickpeas

  • 2 teaspoons of paprika

  • 2 teaspoons of onion powder

  • 1 teaspoon of garlic powder

  • 1 teaspoon of cumin

  • 1 teaspoon of pepper

  • 1 teaspoon of salt

  • 1 tablespoon of olive oil

Salad:

  • 1 cup of greek yogurt

  • 1 teaspoon of garlic powder

  • ½ teaspoon of pepper

  • 1 cucumber (chopped into quarter slices)

  • 3 stalks of green onion (finely chopped)

  • Juice of ½ lemon

  • 5 oz. of feta

  • ¼ cup of parsley (finely chopped)

  • 1 teaspoon of onion powder

  • 1 teaspoon of garlic powder

  • 1 teaspoon of oregano

  • ½ teaspoon of cumin

  • Pita bread to serve on the side

INSTRUCTIONS

  1. Prepare the Chicken

    Preheat your oven to 425 degrees Fahrenheit. In a large bowl, mix the cubed chicken with the chicken ingredients (½ cup of greek yogurt, juice of ½ a lemon, 1 tablespoon of tomato paste, 4 cloves of minced garlic, 1 tablespoon of paprika, 2 teaspoons of oregano, 1 teaspoon of cumin, 3 teaspoons of onion powder, 1 teaspoon of salt, 1 teaspoon pepper, and 1 tablespoon of olive oil). Line a cookie sheet with parchment paper and grease with olive oil. Lay your chicken on the cookie sheet.

  2. Make the Roasted Chickpeas

    In a large bowl mix the chickpea ingredients together (1 15oz. can of, 2 teaspoons of paprika, 2 teaspoons of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of cumin, 1 teaspoon of pepper, 1 teaspoon of salt, and 1 tablespoon of olive oil). Line another cookie sheet with parchment paper and grease it with olive oil. Spread the chickpeas evenly out on the cookie sheet. Once the oven is fully heated, put both the chicken and the chickpeas in the same oven. Roast the chicken for about 15 minutes or until fully cooked. Roast the chickpeas for about 20-30 minutes.

  3. Make the Salad

    Mix the salad ingredients in a large bowl (1 cup of greek yogurt, 1 teaspoon of garlic powder, ½ teaspoon of pepper, 1 cucumber in quarter slices, 3 stalks of finely sliced green onion, Juice of ½ lemon, 5 oz. of feta, ¼ cup of finely chopped parsley, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of oregano, and ½ teaspoon of cumin). Once the chickpeas have come out of the oven and cooled for a few minutes, add and mix them into the salad.

  4. Serve and Enjoy with Toasted or Plain Pita Bread!

Rebecca Lyon
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MUSHROOM & ARUGULA RAVIOLI