Simple Greek Dinner Menu

It’s all Greek to us! Summer is a great time to include fresh flavors from the Mediterranean at dinner. This simple Greek-inspired dinner menu is sure to impress your family and friends:

Tzatziki

Our lightened up version of this popular Greek veggie dip is made with Greek yogurt and packed with protein (6 g per serving).

Greek salad

This traditional Greek salad comes from FEED RD and chef Sara Haas and serves four (although it’s so good you might want to make more!)

Ingredients:

For the dressing/marinade:
  • 2 teaspoons Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
For the chicken:

1 1/4 pound boneless, skinless chicken breast

For the salad:
  • 4 cups chopped romaine lettuce
  • 2 cups cherry tomatoes, halved
  • 1/2 cup sliced red onion
  • 2 cups sliced cucumbers
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pitted kalamata olives, halved

Instructions:

To make the dressing/marinade:
  1. Mix the dijon mustard and red wine together in a small mixing bowl. Whisk in the olive oil then add the oregano, salt and black pepper.
  2. Remove half of the mixture and place in a zip-top bag.
  3. Add the chicken to the bag, remove the air, seal the bag and turn it to coat the chicken.
  4. Refrigerate for at least 1 hour and up to 24 hours. Cover the remaining dressing and refrigerate.
To cook the chicken:
  1. Set a grill pan over medium-high heat and coat lightly with avocado or vegetable oil.
  2. Remove chicken from the marinade and blot dry with paper towels. Once pan is hot, add the chicken and cook, undisturbed for 10 minutes. Flip chicken over, turn heat to medium and cover with a piece of foil. Cook for another 10 minutes or until chicken reaches 165 degrees F. (Timing depends on thickness of chicken)
  3. Remove chicken from the pan and wrap in foil. Let it rest 5 minutes before chopping.
To make the salad:

Combine all of the salad ingredients in a large bowl. Add the cooked chicken and reserved salad dressing and toss to combine.

Greek-style Lamb Burger

This lean, veggie-enhanced burger can be served with whole wheat pita, our gluten-free flatbread or atop chopped romaine lettuce salad style. It’s delicious any way!

Simple Grilled Peaches

Keep the grill hot for dessert! This simple fruit-forward treat has just the right amount of sweet to end a summertime meal.

 

Looking for more summertime eats? Check out these blog posts on hydrating foods for summer, frozen treats and our favorite no-cook recipes!

Kristin Houts MS, RD, LDN is a Registered Dietitian who specializes in digestive health issues, modified diets due to food intolerance, and is an expert in the Low-FODMAP diet. Follow along as she documents her own experience living with dietary restrictions on her Instagram, @KristinHouts_RD.