The Perfect Combo: Summer and Greek Food


After spending so much time in Greece I not only fell in love with the history and art but the food! Oh my gosh. It’s all very light and flavorful. I’m always looking for Mediterranean places to eat, and it finally occurred to me that I should make my own! I found this recipe on Aunt Bee’s Recipes blog and tweaked it just a little. After making it just once, I added it to my favorites and wanted to share it with everyone! It would be selfish to keep something this good to myself!

Marinade: (I let it sit overnight or just more than 4 hours)

1/2 Cup of Olive oil

1/2 cup of Vegetable oilIMG_6347

1/4 cup Lemon juice

4 tsp of Garlic

2 Tbsp Dijon Mustard

2 Tbsp dried Oregano

2 tsp dried ParsleyIMG_6334

1 tsp Thyme

1 tsp Rosemary

Mix in a gallon ziplock or large tuber ware before placing the chicken in. Place in the fridge to marinate overnight.

Once the chicken is marinated, a few hours later or the next day, I bake it in the oven at 350. I dump the contents of the ziplock into a baking dish and bake for 12 minutes, turn it over and bake for another 10-15 depending on the thickness of the chicken. This marinade is great because it really leaves a strong flavor behind. I found that baking it in the chicken leaves with a little stronger flavor, but you could also grill it!

While the chicken is cooking, I made some quinoa. Any grain will work, last time I used orzo, it’s really just your preference. The easiest way to make any of these is to just read the directions on the box!

Next while the grain is being made, chop up some cherry tomatoes, cucumber and red onion. I also added Greek olives to mine (way better than black in my opinion), but they are pitted so just be careful eating them!


Once your quinoa/orzo/pasta is made and cooled you can add in the veggies and some Feta cheese crumbles. A little bit of lemon juice and red wine vinegar in there is totally optional, but it does add in another flavor.

Almost done! Lastly, I make some Tzatziki sauce! (I can’t decide which I miss more from Greece, tzatziki or hummus 😋) I begin by placing a cup of plain Greek yogurt into a bowl (I use Oikos plain), but it doesn’t matter what brand as long as it’s plain. Next I take a grater and shred about half a cucumber into the yogurt. It will look like mushy green goop. Next, add a tablespoon of lemon juice and a teaspoon of olive oil. Add 2 teaspoons of Dill Weed and mix well. Place back in the fridge until ready to eat. While this sauce is especially delicious with the chicken, it’s also really great with carrots and pita bread/chips.

Check the chicken to make sure it’s done, slice it up and load up your bowl! Look at all those colors 😍!

IMG_6350 (1)

This is a must make recipe, especially while it’s still hot outside. It’s light, refreshing and so yummy! Maybe eat it on the back porch and imagine your in Greece with this view (this is from my Aegina post linked here):


xoxo, the blonde


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