Helen Holmes Blog

Roasted Mediterranean Chicken and Vegetables

Ingredients:

1½ lbs. boneless, skinless chicken thighs

16 ounces raw cauliflower florets (~1 small head)

2 small zucchini, sliced lengthwise then into ¼-inch thick ‘half moons’

1 medium red onion, thinly sliced

1 medium bell pepper, any color, thinly sliced

6 ounces grape tomatoes (~1 cup)

3 cloves garlic, minced

2 medium lemons, halved 

2 teaspoons dried oregano

1 teaspoons dried basil

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon fine salt

¼ teaspoon black pepper

2 tablespoons olive oil or avocado oil, divided

¼ cup kalamata olives, pitted and halved lengthwise

2 ounces feta cheese, crumbled 

5 ounces fresh spinach and/or arugula for serving

Chopped fresh parsley for serving, optional

Tahini-Lemon Sauce:

¼ cup tahini

¼ cup warm water

Juice of ½ medium lemon 

Salt to taste
How to Make It:
Preheat the oven to 425℉. Line a large rimmed baking sheet with parchment paper. 
Combine the juice of ½ lemon (about 2 tablespoons) with oregano, basil, garlic powder, onion powder, salt, black pepper, and 1 tablespoon olive oil. Mix to combine.
Place all of the veggies (including garlic) on the baking sheet. Toss the veggies with half of the herbed olive oil mixture. 
Place the chicken thighs on top of the veggies and rub them down with the rest of the herbed olive oil mixture. 
Nestle two lemon halves, cut side up, into the veggies. 
Drizzle and additional 1 tablespoon olive oil over the chicken and veggies and lemon halves. 
Place pan in the preheated oven and bake for 25-30 minutes or until veggies are tender than the chicken registers 165℉ on an instant-read thermometer when inserted in the thickest part. 
While the chicken and veggies bake, make the Tahini Sauce by stirring the tahini, warm water, and lemon juice. Add salt to taste.
When the chicken is done, remove the pan from the oven. Sprinkle the olives, parsley, and feta over the veggies and chicken. 
Serve over greens with the Tahini Sauce drizzled over the top.

Quick and Easy Greek Salad

Ingredients:

Ingredients
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
1 green bell pepper, chopped into 1-inch pieces
2 cups halved cherry tomatoes
5 ounces feta cheese, cut into ½ inch cubes
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves
¼ teaspoon sea salt
Freshly ground black pepper
How to Make It:
In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. 
Drizzle with the dressing and very gently toss. 
Sprinkle with a few generous pinches of oregano and top with the mint leaves. 
Season to taste and serve.

Grilled Mackerel With Chilli and Lime

Ingredients:

Juice of 2 limes
1 red chilli, finely chopped
2 cloves of garlic, minced
1 tsp soy sauce
1 thumb of ginger, minced
2 handfuls fresh coriander/cilantro, finely chopped
1 lime or lemon, sliced into discs
3 whole mackerel
How to Make It:
Begin by mixing together the lime juice, chilli, garlic, soy sauce and half of the coriander/cilantro in a bowl and put to one side.
Get each of the whole mackerel and clean inside and out by running under cold water. 
Then score each fish 4 sides on each side. The scores should be in a diagonal direction and should just reach the bone. This will allow the marinade to soak into the fish when cooking.
Pour the marinade over the fish, making sure you turn the fish, so that the marinade gets into both sides. You don't want to have any marinade left so make sure you use it all.
Put the fish in large tray, cover with foil and leave in the fridge to marinate for a minimum of 3 hours.
When you're ready to cook your fish, put the grill on a medium heat, add you slices of lime or lemon into the fish tray, along with the other half of your coriander/cilantro and place the fish in the grill (make sure you're using a tray that can withstand high temperatures in the oven). I usually find that mackerel takes around 20-25 minutes in the grilled, depending on how crispy you want the skin to be. You will know the fish is done when you can place a fork into the deepest part of the fish; the fish should be white and flake easily. If the fish is looking a little translucent, put in back in the grill for another 3-5 minutes.
Remove the fish from the grill and serve.
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