Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

mediterranean

One Pan Creamy Chicken and Gnocchi

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Juicy chicken thighs, pillowy gnocchi, and a luxurious cream sauce all come together in this One Pan Creamy Chicken and Gnocchi recipe. It’s an easy and super comforting option for dinner!

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piece of cooked chicken in a white bowl surrounded by saucy gnocchi and kale.

Italian chicken gnocchi recipe

I think every home cook needs a few one-pan recipes up their sleeve. Whether it’s Creamy Tuscan Salmon, Penne with Vegetables, or Mediterranean Chicken and Orzo, these easy recipes are always loaded with flavor and never take much time to put together. This One Pan Creamy Chicken and Gnocchi recipe is no different!

close up on cooked chicken, gnocchi, and greens in a pan.

Made with juicy pan-fried chicken thighs, potato gnocchi, and a comforting cream sauce, this easy creamy chicken gnocchi needs to be added to your dinner rotation! All it takes is 25 minutes and a handful of pantry-staple ingredients. Made in just one pan, clean-up is a breeze and the preparation is hassle-free.

individual white bowls holding raw chicken, gnocchi, cheese, flour, onions, cream, and seasonings.

Creamy chicken gnocchi ingredients

  • Chicken thighs – I prefer to make this dish with boneless and skinless chicken thighs, but bone-in thighs or chicken breast will work as well. All you have to do is adjust the cooking times.
  • Gnocchi – Soft and pillowy potato gnocchi is made from a mix of mashed potatoes, flour, and eggs. They’re like little dumplings that taste delicious when served in a creamy sauce with meat, with butter and herbs, or surrounded by veggies.
  • Chicken broth – While this plays well with the rest of the flavors, you can use vegetable or beef broth instead. 
  • Half and half – This is the secret to a luscious, creamy sauce for the chicken gnocchi. You can use regular milk, dairy free milk, or coconut milk instead if you’d like.
  • Veggies – Onion and garlic for savoriness, and sun dried tomatoes for classic Italian flavors. Stir in some fresh kale or any leafy green you love for added nutrition.
  • Flour – A little all purpose flour helps thicken the sauce.
large pink pot with cooked chicken thighs inside.
large pink pot filled with an orange creamy sauce.
cooked chicken and gnocchi in a large pink pot.

How to make gnocchi with chicken and cream sauce

  1. Cook the gnocchi: Boil some salted water and cook the gnocchi according to the package instructions (or until it’s slightly underdone).
  2. Pan fry the chicken: Add the seasoned chicken thighs to a skillet over medium heat. Cook until both sides are golden brown. Take them out of the pan and set aside.
  3. Saute the veggies: Saute the onion in the same pan with the leftover chicken fat. Add the garlic and sun dried tomatoes for 1 minute before stirring in the flour and remaining butter.
  4. Make the cream sauce: Slowly stir a little chicken broth at a time so the sauce can thicken. Afterward, pour in the half and half.
  5. Simmer everything together: Mix the kale into the sauce. Once the leaves have wilted, add the remaining cream, the cooked chicken, and gnocchi back into the pan. Leave the thighs whole or cut them into smaller pieces before letting everything simmer and heat up together for a few minutes.
  6. Serve and enjoy: Sprinkle parmesan cheese and fresh basil on top, then serve!
cooked gnocchi and chicken covered in white shredded cheese, greens, and a creamy sauce in a large pink pot.

Tips and substitutions

  • Undercook the gnocchi – The gnocchi will finish cooking in the cream sauce so only boil it until it’s al dente or slightly chewy.
  • For added brightness – Add a splash of white wine or lemon juice to the creamy sauce.
  • Save time – By cooking your chicken thighs ahead of time or switch them for pre-cooked shredded chicken or storebought rotisserie chicken.
  • Add-ins – Add as much as you like to the skillet, like mushrooms, peppers, sausage, bacon, peas, green beans, or spinach.
  • Toppings – Red chili flakes, parsley, basil, pesto sauce, or parmesan would all be delicious garnishes on top of the creamy chicken.
  • Storing – Creamy chicken and gnocchi is best enjoyed the day it’s made. You can try storing the leftovers in an airtight container in the fridge for about a day, but the gnocchi may get a little soggy.
2 white bowls filled with cooked and sauce-covered chicken, gnocchi, and greens.

Frequently asked questions

Can you make this keto-friendly?

To make your one-pan chicken and gnocchi keto and low carb, swap the potato gnocchi for frozen cauliflower gnocchi instead (I get mine from Trader Joe’s). You’ll also need to skip the flour in the sauce or try thickening it with a mixture of cornstarch and water instead, and leave out the sun-dried tomatoes.

How can you tell the chicken thighs are done cooking?

Both sides of the pan-fried chicken thighs should be golden brown on the outside and no longer pink on the inside. If you still aren’t sure, use a meat thermometer to measure the internal temperature. Chicken is safe to eat when it reads 165ºF. 

Can you make this with another meat?

Absolutely! Try this recipe with salmon filets, shrimp, bacon, or white fish instead.

Can you make this gluten-free?

Traditional gnocchi contains flour, so you’ll need to look for a certified gluten-free brand or use the cauliflower gnocchi from Trader Joe’s instead. Thicken the sauce with a gluten-free flour instead of all-purpose flour.

close up on a spoon scooping cooked chicken from a large pot filled with creamy gnocchi and chicken.

Looking for more comforting chicken dinners?

Did you try this One Pan Creamy Chicken and Gnocchi recipe? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 2 votes

One Pan Creamy Chicken and Gnocchi

Juicy chicken thighs, pillowy gnocchi, and a luxurious cream sauce all come together in this One Pan Creamy Chicken and Gnocchi recipe. It’s an easy and super comforting option for dinner!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Keyword: 30 minute meal, chicken, dinner, easy dinner, family friendly, weeknight dinner
Servings: 6 servings
Calories: 570kcal
Author: Lena Gladstone

Ingredients

  • 1 ½ lbs chicken thighs boneless and skinless
  • 16 oz potato gnocchi
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 bunch kale stems removed, and leaves cut into bite-sized pieces
  • 1 ½ cup chicken broth
  • 1 cup half and half divided
  • 4 tbsp sundried tomatoes chopped
  • 4 tbsp unsalted butter divided
  • 1 tbsp olive oil divided
  • 2 tbsp all-purpose flour
  • 1 ½ tsp smoked paprika or use regular paprika
  • ¼ cup Parmesan freshly grated
  • 2 tsp Kosher salt or more to taste
  • 2 tbsp basil chopped

Instructions

  • Cook gnocchi for 2 minutes in a large pot of salted water, once cooked, drain well and set aside. I like to undercook them since we will finish them off in the sauce.
  • Pat the chicken thighs dry with a paper towel. Season with 1 teaspoon of salt and paprika on both sides.
  • Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches if needed, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 3-4 minutes per side. Remove to a plate and set aside.
  • In the same pan, add onion and cook in the remaining fat, scraping any bits left from the chicken, stirring frequently, until tender, about 3-5 minutes.
  • Add in the garlic, chopped sundried tomatoes, cook until fragrant, about 1 minute.
  • Add 2 tablespoons of flour along with 2 tablespoons of butter and cook while stirring for an additional 1 minute.
  • Add in the chicken broth, stirring until slightly thickened, about 2-3 minutes. Stir in half and half, cook for an additional 1-2 minutes; season with ½ teaspoon of salt, or more to taste.
  • Turn heat to low, add in the kale, and cook for about 2 minutes until wilted. Add an additional ½ cup half and half and ½ teaspoon of salt and stir for another minute.
  • Add chicken (you can cut it into strips or leave it whole) and gnocchi to the skillet. Bring to a simmer to heat up for an additional 2 minutes.
  • Turn off heat, sprinkle with Parmesan cheese and basil. Serve right away and enjoy.

Nutrition

Calories: 570kcal | Carbohydrates: 38g | Protein: 26g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1436mg | Potassium: 610mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2974IU | Vitamin C: 34mg | Calcium: 169mg | Iron: 5mg

Creamy Lemon Orzo Pasta with Corn

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Creamy Lemon Orzo Pasta with Corn comes together easily in one pan. With bright flavors, hearty corn, and creamy melted parmesan, this flavorful side dish pairs perfectly with all of your weeknight dinners.

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cooked yellow orzo pasta in a grey bowl topped with green herbs and shredded cheese

Easy creamy lemon orzo recipe

Can you believe how simple this Creamy Lemon Orzo Pasta with Corn is? Made with a handful of simple ingredients, every bite is super creamy and savory while the corn gives it a hearty texture. It’s great when you need a satisfying and last-minute side dish for dinner!

close up on cooked yellow orzo pasta in a grey bowl topped with green herbs and shredded cheese

Orzo pasta is a great Italian pasta to use in side dishes but it’s just as good in One Pot Chicken Dinners or as a replacement for rice in Lemon Risotto. In this easy Italian side dish, I cooked the pasta with corn, fresh lemon juice and zest, and grated parmesan. The finished result is so creamy, vibrant, and completely satisfying.

Serve this lemony orzo side dish next to all of your Italian and Mediterranean favorites, like Vinegar Chicken with Olives or Pan-Seared Lemon Butter Scallops.

pinterest image of cooked yellow orzo pasta in a grey bowl topped with green herbs and shredded cheese

What is orzo?

Orzo pasta looks just like rice! Also called risoni, orzo pasta is traditionally used in soups but can be used anywhere you normally use rice or regular pasta noodles. It’s actually a great alternative to rice because it cooks in half the time!

indidvidual white bowls holding corn, white onion, raw orzo pasta, cheese, butter, and lemon

Lemon orzo ingredients

  • Orzo pasta – Orzo tastes just like regular pasta noodles because it’s made with the same ingredients. With its rice-like shape, this tiny pasta is perfect for quick side dishes with other bite-sized ingredients like corn or asparagus.
  • Corn – You can use a fresh ear of corn or frozen corn for a quick and easy solution.
  • Lemon – You’ll need fresh lemon zest and juice to give this creamy pasta its signature bright and citrus flavor.
  • Parmesan cheese – Instead of stirring cream or milk into this creamy orzo pasta, I added freshly grated parmesan cheese. The cheese will melt when it hits the heat and make the pasta extra creamy and just a touch salty.
  • Basil – For a beautiful pop of green!
a yellow liquid in a metal pot
cooked yellow sauce and pasta topped with cheese and green herbs in a metal pot
a fork stirring a saucy yellow pasta in a metal pot.

How to make lemon orzo pasta with corn

  1. Saute the onion: Heat the butter in a skillet over medium heat and saute the onion until it’s soft and fragrant.
  2. Toast the orzo: Add the orzo pasta, corn, and remaining butter into the pan for a few minutes. This will give the orzo a deep, nutty flavor.
  3. Cook the pasta: Pour the water into the skillet and let the mixture simmer until the orzo is soft.
  4. Make it creamy: Turn off the heat and stir in the lemon zest and juice, parmesan cheese, and some of the basil. Adjust the seasonings to your taste, then serve in bowls with more basil and parmesan on top. Enjoy!
2 white bowls with cooked yellow pasta with corn, topped with shredded cheese and green herbs.

Customizing tips

Creamy lemon orzo is typically served as a side dish, but you can always transform it into a filling main by adding in extra veggies or protein, such as:

  • Protein – Chicken, salmon, shrimp, crispy bacon, or steak would all be delicious additions.
  • Vegetables – Add spinach, shredded zucchini, green beans, roasted cherry tomatoes, peas, or baked asparagus to the orzo.
  • Garnish – Add fresh dill, parsley, oregano, lemon zest, a dollop of pesto on each bowl for extra freshness.
pinterest image of 2 white bowls with cooked yellow pasta with corn, topped with shredded cheese and green herbs.

What to serve with lemon orzo

This citrusy and hearty orzo side dish is delicious next to Italian mains, like a Caprese Chicken Bake, Baked Salmon with Gremolata, and Grilled Skirt Steak and Burrata.

Are you feeling a little more creative? Use the lemon orzo inside of stuffed bell peppers, mixed with leafy greens in a salad, or serve it cold with a piece of focaccia for a flavorful and filling weekday lunch.

2 white bowls with cooked yellow pasta with corn, topped with shredded cheese and green herbs.

Storing and reheating leftovers

To store, keep the cooked and cooled leftover orzo in a sealed container in the fridge for 3 to 5 days.

To reheat, add the leftovers to a skillet over medium heat with a little water until it’s warmed through.

More easy side dishes

If you try this Creamy Lemon Orzo Pasta with Corn recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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5 from 3 votes

Creamy Lemon Orzo Pasta with Corn

Creamy Lemon Orzo Pasta with Corn comes together easily in one pan. With bright flavors, hearty corn, and creamy melted parmesan, this flavorful side dish pairs perfectly with all of your weeknight dinners.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: 30 minute meal, easy appetizer, italian, lemon, mediterranean, side dish, sides
Servings: 4 servings
Calories: 475kcal
Author: Lena Gladstone

Ingredients

  • 1 cup orzo pasta
  • 1 ear corn husks removed and shucked
  • ½ medium onion finely chopped
  • 1 lemon zested
  • ½ lemon juiced
  • 4 tbsp unsalted butter divided
  • 2 cups parmesan cheese grated
  • 3 cups water
  • 2 ½ tsp kosher salt more to taste if needed
  • 4-6 tbsp basil finely chopped

Instructions

  • Chop onion and saute with 2 tablespoons of butter for 5 minutes on medium heat in a deep skillet or pot.
  • Add 1 cup of orzo pasta, corn, and the remaining 2 tablespoons of butter and cook for an additional 5 minutes to toast the pasta, stirring often. This will give the orzo a deep, nutty flavor.
  • Add water and cook on medium low heat uncovered. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.
  • Turn off heat, add lemon zest and juice, and parmesan cheese. Stir to combine. Taste for salt.
  • Divide the orzo among bowls and top with remaining fresh basil and add additional parmesan, if desired.

Notes

Add your favorite protein like chicken, salmon, shrimp, crispy bacon, or steak. You can also add in a few handfuls of spinach, shredded zucchini, other fresh herbs, or roasted baby tomatoes.
To store, keep the cooked and cooled leftover orzo in a sealed container in the fridge for 3 to 5 days.
To reheat, add the leftovers to a skillet over medium heat with a little water until it’s warmed through.

Nutrition

Calories: 475kcal | Carbohydrates: 39g | Protein: 24g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 2269mg | Potassium: 264mg | Fiber: 3g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 24mg | Calcium: 627mg | Iron: 1mg

Grilled Skirt Steak

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This Grilled Skirt Steak is juicy, tender, and delicious. Topped with grilled cherry tomatoes and fresh burrata, it’s a gorgeous centerpiece at family barbecues. No marinating required!

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cooked strips of skirt steak on a beige plate

Recipe for Grilled Skirt Steak

Summer calls for thin slices of medium rare Grilled Skirt Steak. So juicy and full of flavor, this cut of beef reigns supreme! It only gets better when topped with juicy roasted tomatoes, salty burrata, and fresh basil leaves.

Skirt steak is one of the best grilling meats. A beautifully caramelized char surrounds the outside in minutes while the inside becomes tender and juicy over the heat. It’s also just a really great and low-maintenance piece of meat! There’s no need to marinate skirt steak and it’s best when served rare or medium rare, meaning it’s ready to eat in minutes.

I served this grilled steak with roasted cherry tomatoes, burrata, garlic, basil, and balsamic on top for bold Italian flavors and a pop of color. It’s the perfect pairing to Tomato Burrata Salad and Cauliflower Gnocchi on the side!

cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese

What’s The Difference Between Skirt Steak vs. Flank Steak?

Both flank and skirt steak are long cuts of beef from around the abdominal area on the cow. While the two are both tough, long, and lean, the differentiating factor comes down to the taste. Skirt steak has a bold, more pronounced flavor and is best when cooked to rare or medium rare, whereas flank steak is rich and lean.

I recommend marinating flank steak to help tenderize it and add flavor. Skirt steak doesn’t need a marinade because it packs in so much flavor. Both cuts can be sliced thin and used in fajitas, tacos, or topped with fresh salsas or chimichurri sauce.

You can buy outside or inside skirt steak – they’re both quite similar! Outside is on the thicker side and won’t shrink as much as an inside skirt will when it cooks.

Do I Have To Marinate Skirt Steak? 

You don’t need to for this recipe. The only preparation involved is letting the steak come to room temperature and dressing it in a little oil and sea salt before it hits the grill.

raw cut of skirt steak in brown paper next to white bowls with tomatoes, cheese, oil, garlic, and salt.

How Grill Skirt Steak

Fully preheat the grill to high heat. Aim to keep the grill at a consistent temperature throughout the grilling process.

Depending on the doneness you like (see my cooking tips below), keep cooking the steak until you see your desired temperature on an instant read thermometer.

Place the cherry tomatoes on a sheet pan and dress them in oil and salt. Add the pan to the grill and cook for about 5 minutes. Next, add the garlic and cook until the tomatoes are blistered and the garlic is golden brown.

Serve the sliced steak on a platter along with the burrata, basil, and blistered tomatoes. Drizzle the top with a balsamic glaze and enjoy!

Stovetop Method

Instead of the grill, cook the steak in a large cast iron skillet with some oil over high heat. Cook each side for 2 minutes. Continue cooking and flipping each minute until the internal temperature reaches your desired doneness. Transfer to a plate and allow the steak to rest.

raw cut of skirt steak in brown paper
white baking dish with salted red and yellow cherry tomatoes

How Can You Tell When Steak Is Cooked?

The best way to tell if your steak is cooked to your liking is by using an instant read thermometer. Use these temperatures as a guide:

  • Rare: 125°F
  • Medium-rare: 135°F
  • Medium: 145°F
  • Medium-well: 150°F
  • Well done: 160°F

Remember that steak continues to cook a little after it comes off the heat. Let it rest on a cutting board when it’s 5 degrees away from being where you like.

close up on cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese

What To Serve With Grilled Skirt Steak

These Italian-style grilled steak pieces soak up the flavors of the roasted tomatoes and fresh burrata. It’s such a complimentary dish on its own, so feel free to keep things simple and serve the skirt steak alongside a side salad, like a Kale Caesar Salad or a Shaved Zucchini Salad, and fresh bread.

If you’d rather leave the tomatoes and other toppings off, feel free to slice the grilled steak thin and use it in fajitas, tacos, on salads, or in burrito bowls. Top it with freshly made chimichurri sauce or lime juice for bold flavors!

FAQs About Grilled Skirt Steak

  1. How long do you grill skirt steak? Don’t grill it past medium rare. Otherwise, it will be way too tough.
  2. How do you make skirt steak tender? If you really can’t get past the toughness of skirt steak, you can tenderize it by slicing the meat and marinating it in a citrus marinade for 30 minutes before it cooks. Alternatively, make sure to cook the steak on indirect heat on the grill and tent it in foil as it rests off the heat so it doesn’t dry out.
  3. How to properly slice steak? First of all, don’t cut the meat until it has rested for at least 10 minutes. You want to slice skirt steak “against the grain” (or perpendicular to the muscle fibers) to break apart the muscle fibers so you end up with tender, thin strips.
cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese next to toasted bread pieces

These Steak Recipes Are Perfect For Summer Grilling

Did you try this Grilled Skirt Steak? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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4 from 3 votes

Grilled Skirt Steak

This Grilled Skirt Steak is juicy, tender, and delicious. Topped with grilled cherry tomatoes and fresh burrata, it’s a gorgeous centerpiece at family barbecues. No marinating required!
Prep Time5 mins
Cook Time5 mins
Resting Time10 mins
Total Time20 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: 20 minute recipe, grill, grilled, grilled recipe, italian, steak
Servings: 4 servings
Calories: 510kcal
Author: Lena Gladstone

Ingredients

Grilled Skirt Steak

  • 2 lbs skirt steak
  • 1 tsp olive oil
  • 1 tsp kosher salt

Grilled Tomatoes and Buratta

  • 1 pint cherry tomatoes
  • 2 balls burrata cheese torn into smaller pieces
  • 5 cloves garlic roughly chopped
  • 8 leaves basil roughly chopped
  • ¼ cup olive oil
  • 1 tbsp balsamic glaze or balsamic vinegar
  • ½ tsp kosher salt for tomatoes
  • 1 tsp flaky sea salt for finishing touch

Instructions

Grilled Skirt Steak

  • Preheat the grill to high heat.
  • Pat the steak dry on both sides, brush with olive oil and sprinkle the steak with the salt on both sides.
  • Clean and oil the grates then place the steak over the hottest part of the grill. Grill 2-3 minutes per side or until the internal temperature reaches 130-135ºF with an instant read thermometer.
  • Remove the steak to a platter, let it rest for 10-15 minutes before cutting. To serve, first cut the steak into about 6 inch pieces to make it more manageable for cutting and then slice the steak thinly and against the grain.

Grilled Tomatoes and Buratta

  • Add the olive oil, cherry tomatoes, and salt on a sheet pan. Place it on the grill and allow them to cook for 5 minutes undisturbed with the steak. Add the garlic and stir to combine. Leave it to cook for 5 more minutes until the tomatoes are blistered and the garlic is golden brown.
  • On the platter with the cut steak, add the grilled tomatoes along with torn burrata pieces and fresh basil leaves. Drizzle the leftover olive oil from the sheet pan with the tomatoes on top and then the balsamic graze. Sprinkle with flaky salt to finish off and enjoy with grilled bread or a side salad.

Notes

Stovetop method: You can cook the steak in a large cast iron skillet over high heat. Preheat the skillet until smoking. Add a little olive oil to coat the pan. Add in the steak and cook for 2 minutes on each side undisturbed. Continue cooking and flipping each minute until internal temp reads 140°F. Transfer to a plate and allow to rest.

Nutrition

Calories: 510kcal | Carbohydrates: 8g | Protein: 50g | Fat: 32g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1617mg | Potassium: 939mg | Fiber: 1g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 5mg

Watermelon Salad Recipe With Honey Lime Dressing

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Crisp watermelon, cucumber, and mint are tied together with a 4-ingredient dressing to create this Mediterranean Watermelon Salad Recipe with Honey-Lime Dressing. It’s fresh, bright, and perfect for summer!

Cubed watermelon and cucumber with greens and mint in a brown bowl with two serving spoons and a small white side dish of salad.

Watermelon Salad with Feta and Cucumber

My Mediterranean Watermelon Salad Recipe with Honey Lime Dressing is a real crowd-pleaser. Simply toss the watermelon, feta, mint, and arugula together with the quick dressing for a vibrant summer side dish you can bring to parties and barbecues. The flavors transport you right to the Mediterranean coast!

There’s a nice crunch to this salad thanks to a variety of fresh and crisp fruits and veggies. Plus, every element becomes nicely balanced when combined with the four-ingredient dressing! This marriage of flavor is the perfect start to a Mediterranean-style meal starring Chicken Kofta and Grilled Shrimp dressed with Leek and Olive Gremolata Sauce.

multiple bowls filled with ingredients for a watermelon salad.

Watermelon Salad Ingredients

  • Watermelon – I used one mini watermelon to assemble this salad because they’re crisp and sweet. Find in-season watermelon at farmers’ markets or grocery stores between May and September.
  • Cucumbers – For the best texture and flavor, I used Persian cucumbers. This variety is crisp and sweet because of its small size.
  • Arugula – Adding fresh, leafy greens makes the salad a touch heartier and filling. Feel free to swap this out with any salad green, like spinach, butter lettuce, or spring mix.
  • Feta cheese – Watermelon and feta are a match made in heaven. The salt from the cheese among the sweet melon really helps the flavors shine and balance beautifully. Try not to replace the feta with anything else!
  • Mint – For fresh and bright flavors. Fresh basil would be a nice substitute if you don’t have mint.
  • Honey lime dressing – This simple 4-ingredient dressing ties all of the flavors in the salad together. Sweet and tangy, this honey dressing is nicely balanced among the juicy, salty, and tart flavors from the salad.
multiple bowls filled with ingredients for a watermelon salad.
White bowl with watermelon and cucumber salad with two gold serving spoons.
White bowl with watermelon and cucumber salad with two gold serving spoons.

How to make a watermelon and feta salad

  1. Make the dressing: Add the olive oil, honey, lime zest and juice, and salt to a bowl. Whisk it together, then set aside.
  2. Assemble the salad: Combine the watermelon, cucumbers, chopped mint, arugula, and feta in a serving bowl. Drizzle the dressing over top and stir to combine, then enjoy!
Close up of brown bowl filled with watermelon and cucumber salad.

Watermelon Cucumber Salad Recipe Variations

This watermelon salad recipe can easily be made with a few different flavors and ingredients. Here are some of my favorite ways to change it up:

  • Don’t have a cucumber or arugula? Skip them and the salad will still be delicious.
  • Add a little spice by thinly slicing some spicy pepper.
  • Add a little crunch with a handful of toasted and chopped walnuts or cashews.
  • Make this salad a full meal by serving it with some quinoa mixed in.
  • Don’t like feta? Add dollops of goat cheese or fresh mozzarella cheese.
  • You can change up the fruit and substitute strawberries for the watermelon.

Let me know what variations you try!

How to Pick the Perfect Watermelon

  1. Pick it up. A watermelon should feel heavier than it looks no matter what the size.
  2. Look for a field spot. This spot is lighter and yellowish in color. That’s the spot where the watermelon was resting on the ground and indicates that it spent more time on the vine getting sweet. If there’s no spot or if the spot is white, the watermelon was probably picked too early and is underripe.
  3. Tap or knock on the watermelon. The skin of the watermelon should be hard and your knuckles should bounce back after giving it a knock.
  4. Pick out a watermelon that has a dull appearance versus a shiny one. Shiny indicates that it’s underripe.
Cut up watermelon and cucumber with greens and mint in a brown bowl with two serving spoons and a small white side dish of salad.

What goes well with watermelon salad?

Watermelon is like this magical summer ingredient that pairs well with sweet and savory elements, tangy dressing, salt, and spice. To give this salad a Mexican flair, replace the greens with avocado chunks and the mint for jalapeno or serrano slices and red onion. It’s an exceptional appetizer before you dig into smoked salmon tacos and street corn salad!

Otherwise, serve this summer salad amongst more vibrant and zesty Mediterranean flavors. It’s a refreshing side dish next to garlic grilled shrimp, chicken and orzo, and Greek chicken kabobs. When the grill is on, make this salad a part of the lineup next to your barbecued favorites like sirloin steak kabobs, chili lime chicken burgers, pork chops, hamburgers, and turkey burgers, grilled potatoes, and mushroom grilled pizza.

Cut up watermelon and cucumber with greens and mint in a brown bowl with two serving spoons.

Can watermelon salad be made ahead of time?

Yes! To make it ahead of time, prepare the melon, cucumber, and dressing. Store everything in separate airtight containers in the fridge until it’s time to assemble.

I really recommend enjoying this watermelon salad recipe as soon as it’s made, so try not to let any go to waste! If there are leftovers, keep them in airtight containers in the fridge. It will get a little watery, so make sure to drain the excess liquid before eating. The leftovers should stay fresh for 1 or 2 days.

More Mediterranean salad recipes

Did you try this Watermelon Salad? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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Watermelon Salad Recipe with Honey Lime Dressing

Crisp watermelon, cucumber, and mint are tied together with a 4-ingredient dressing to create this sweet and balanced Mediterranean Watermelon Salad Recipe with Honey Lime Dressing. It’s fresh, bright, and perfect for summer!
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean
Keyword: 20 minute recipe, appetizer, healthy salad, mediterranean, salad, side dish, sides, summer
Servings: 4 servings
Calories: 225kcal
Author: Lena Gladstone

Ingredients

Mediterranean Watermelon Salad

  • 1 mini watermelon (approximately 4 cups), rind removed and cubed
  • 2 Persian cucumbers (approximately 1 cup), sliced
  • 2 ½ oz arugula
  • 4 oz feta cheese crumbled
  • 1 tbsp mint chopped

Honey Lime Dressing

  • ¼ cup extra virgin olive oil
  • 1 tbsp honey
  • 1 lime juiced and zested
  • kosher salt to taste, I added about 1 ½ teaspoon

Instructions

  • Remove the rind from the watermelon and cut it into cubes. Chop the mint and crumble the feta cheese.
  • Make the dressing by adding olive oil, lime zest, juice, salt, and honey in a bowl. Whisk to combine.
  • In a large serving bowl, add the watermelon, cucumbers, arugula, feta, and mint. Drizzle the dressing over top and gentry stir to combine. Taste and adjust the seasongs as needed. Add a few additional sprigs of mint for presentation (optional) and enjoy cold.

Notes

Make ahead: Prepare the melon, cucumber, and dressing. Store everything in separate airtight containers in the fridge until it’s time to assemble.
Storing: Keep the leftovers in airtight containers in the fridge. It will get a little watery, so make sure to drain the excess liquid before eating. The leftovers should stay fresh for 1 or 2 days.

Nutrition

Calories: 225kcal | Carbohydrates: 9g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 323mg | Potassium: 151mg | Fiber: 1g | Sugar: 7g | Vitamin A: 632IU | Vitamin C: 9mg | Calcium: 182mg | Iron: 1mg

Greek Grilled Chicken Souvlaki Salad

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Juicy marinated chicken overtop crisp vegetables make up this tasty and filling Greek Grilled Chicken Souvlaki Salad. Serve it as a fresh and vibrant main dish on warm summer evenings or for a healthy lunch option.

Jump to Recipe
2 white bowls with salad, white sauce, and grilled chicken next to a jar fo yellow liquid

This meal was made for summer! Delicious, fresh, and tangy, this Greek Grilled Chicken Souvlaki Salad has everything you could want in a light summer dish. Juicy marinated chicken thighs and homemade Tzatziki sauce are layered on top of a Greek salad to create this easy and delicious dinner option.

I love the fire up the grill when I’m adding vibrant and smoky proteins to summer salads. Whether it’s steak, shrimp, or chicken, the flavor you get from the grill is unmatched! Thankfully, if you don’t have a barbecue, this chicken souvlaki can easily be cooked in the oven instead.

What is Greek chicken souvlaki?

Souvlaki is a popular Greek street food made from small pieces of meat cooked on skewers. The meat is tangy, flavorful, and traditionally served with pita, salad, fries, and Tzatziki sauce. This recipe is made with marinated chicken thighs, but you can use almost any protein you love instead!

4 white bowls filled with green salad, vegetables, white sauce, and grilled chicken

Ingredients you’ll need

  • Chicken thighs – Boneless and skinless chicken thighs cut into small pieces are grilled on skewers to make the chicken souvlaki.
  • Chicken souvlaki marinade – This easy marinade is made from yogurt, oil, lemon, and some seasonings to infuse deep, creamy flavors into the chicken.
  • Tzatziki – Making creamy and tangy Tzatziki sauce at home is so easy! All you need is some yogurt, cucumbers, and a handful of herbs and aromatics. Use the leftovers on these Greek Chicken Kabobs or a Shaved Zucchini Salad!
  • Greek salad – This crisp salad acts as a bed for our chicken and dressing. Throw it together using greens, olives, and a few more vegetables to round out this light and delicious meal.
raw chicken in a white baking dish next to small white bowls of lemon, yogurt, and oil
white sauce in a white bowl with a spoon
white bowls holding lettuce, olives, cucumber, red onion, and tomatoes

How to make Greek grilled chicken souvlaki salad

Made with juicy marinated chicken thighs, easy Tzatziki sauce, and a classic Greek salad, this filling and fresh meal would be an exceptional choice for dinners, barbecue parties, or even for weekday lunches. Here’s how to make it:

  1. Marinate the chicken: Place the pieces of chicken thighs in a bowl with the yogurt, olive oil, lemon juice, garlic, oregano, and salt. Let them marinate for at least 30 minutes or up to 1 hour.
  1. Grill the chicken: Place the marinated chicken on skewers and grill until cooked through. 
  1. Make the tzatziki sauce: Meanwhile, make the sauce by mixing the yogurt, cucumber, olive oil, lemon juice, dill, salt, and garlic in a bowl. Let it chill in the fridge until serving.
  1. Assemble the salads: Assemble the salad greens and toppings in individual bowls. Add the grilled chicken and dressing on top, then enjoy!

How to make oven baked chicken souvlaki

To cook the chicken in the oven, place a rack near the top of the oven and heat the broiler. Place the skewers on a baking sheet and broil for 8-10 minutes, turning once, until cooked through.

close up on a green salad topped with vegetables, white sauce, and grilled chicken in a white bowl

What to serve with souvlaki

This souvlaki recipe is delicious on its own with a glass of white wine! If you’d like to include a few side dishes, I recommend serving cauliflower rice, warm pita bread, loaded hummus, french fries, and smashed potatoes.

If you’d rather serve this for lunch, bottle the Tzatziki and chicken salad separately. Either reheat the chicken for a few minutes in the microwave or enjoy it cold with some purple cauliflower mash on the side.

3 white bowls with salad, white sauce, and grilled chicken next to a jar fo yellow liquid

More flavorful summer salads

Did you try this Greek Grilled Chicken Souvlaki Salad? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
5 from 4 votes

Greek Grilled Chicken Souvlaki Salad

Juicy marinated chicken overtop crisp vegetables make up this tasty and filling Greek Grilled Chicken Souvlaki Salad. Serve it as a fresh and vibrant main dish on warm summer evenings or for a healthy lunch option.
Prep Time15 mins
Cook Time10 mins
Marinating Time30 mins
Total Time25 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Greek, Mediterranean
Keyword: chicken, grill, grilled recipe, healthy salad, mediterranean, salad, summer
Servings: 4 servings
Calories: 602kcal
Author: Lena Gladstone

Ingredients

Chicken Souvlaki

  • 1 lb chicken thighs boneless skinless and cut into 1 ½” pieces
  • 3 cloves garlic grated
  • 3 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 4 tbsp Greek yogurt use whole milk yogurt or sour cream
  • 2 tbsp oregano dried or fresh finely chopped
  • ¾ tsp kosher salt

Tzatziki Sauce

  • ½ cup Greek yogurt use whole milk yogurt or sour cream
  • 1 small cucumber grated and juices squeezed out
  • ½ tbsp extra virgin olive oil
  • 2 tbsp lemon juice or add more to taste
  • 1 cloves garlic grated
  • 1 tbsp dill or parsley finely chopped
  • 1/2 tsp salt

Greek Salad

  • 2 heads romaine chopped
  • 3 small cucumbers sliced
  • 8 oz cherry tomato diced
  • ½ small red onion thinly sliced
  • ½ cup kalamata olives
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil
  • ½ tsp salt or more to taste

Instructions

Chicken Souvlaki

  • Preheat the grill to 450ºF.
  • Cut chicken thighs into 1 1/2" pieces. Add the pieces to a bowl with the yogurt, olive oil, lemon juice, garlic, oregano, and salt. Leave it to marinate for 30 minutes to 1 hour.
  • Skewer the chicken onto skewers. Cook on the grill for 4-5 minutes, flip, and cook for an additional 4-5 minutes.

Tzatziki Sauce

  • Meanwhile, make the tzatziki sauce: mix together the yogurt, drained shredded cucumber, olive oil, lemon juice, dill, salt, and garlic. Mix well, cover, and refrigerate until serving.

Greek Salad

  • In each bowl, add shredded romaine. Toss the cucumber and tomato with vinegar, salt and oil. Divide tomatoes, cucumbers, olives and onion between bowls. Add a dollop of tzatziki sauce and chicken skewers on top, then enjoy.

Notes

To cook the chicken in the oven, place a rack near the top of the oven and heat the broiler. Place the skewers on a baking sheet and broil for 8-10 minutes, turning once, until cooked through.

Nutrition

Calories: 602kcal | Carbohydrates: 24g | Protein: 29g | Fat: 46g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1419mg | Potassium: 1495mg | Fiber: 10g | Sugar: 10g | Vitamin A: 27862IU | Vitamin C: 40mg | Calcium: 245mg | Iron: 6mg

Oven Baked Salmon Recipe with Tangy Gremolata Sauce

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My Oven Baked Salmon with Tangy Gremolata Sauce is the ultimate weeknight meal. The herby sauce on top gives each bite of the tender and flaky fish intense flavors. You’d never know it only took 20 minutes to put together!

Jump to Recipe
overhead view of a salmon fillet dressed in green sauce and lemon slices on a wood board

A healthy weeknight meal with a zesty spin, this Oven Baked Salmon with Tangy Gremolata Sauce is sure to become a part of your weekly meal rotation. All you need are simple ingredients and less than 30 minutes in the kitchen!

This easy baked salmon recipe can be enjoyed for simple and nutritious weeknight meals or for weekly lunches. With a fresh green salad and creamy cauliflower mash on the side, you’ll be feeling full and satisfied after digging into this keto and low-carb dish.

fork breaking up a salmon filet dressed in a green sauce and lemon slices

My homemade leek and olive gremolata sauce is the ultimate flavor-booster for this salmon. This tangy sauce is similar to an Italian gremolata but made with leeks, olives, and capers. Not only is its emerald green presentation divine, but it infuses bright and fresh flavors into every bite!

raw salmon filet on paper, next to lemon slices, salt and oil

Ingredients you’ll need to make Oven Baked Salmon Recipe

  • Salmon – Baking salmon in the oven is easy and doesn’t take much time. For the best results, look for a fillet with a bright orange-red flesh marbled with fat and a fresh smell.
  • Lemon – Layering lemon slices on top of the fish infuses bright and zesty flavors as it bakes in the oven. 
  • Olive oil and salt – These will give the salmon added moisture and flavor.
  • Tangy Leek And Olive Gremolata Sauce – My homemade gremolata sauce is easy to make and can be stored in your fridge for up to 2 weeks. It’s a fresh condiment you can layer not only on fish, but also on chicken, steak, and roasted vegetables.
jar of green herb sauce on a wood board

How to make oven baked gremolata salmon

  1. Season the salmon: Pat the fillet dry before drizzling the olive oil and salt over top. Afterward, add the sliced lemons.
  2. Bake the salmon: Bake the salmon until it’s tender and flaky. Take it out of the oven and remove the lemons.
  3. Dress and serve: Transfer the salmon to a serving platter and dress it with the tangy gremolata sauce. Place the lemons on the side and serve!
overhead view of a salmon fillet dressed in green sauce and lemon slices on a wood board

What goes well with oven baked salmon?

This healthy meal would pair so well with roasted or steamed vegetables on the side, like Baked Asparagus, Glazed Carrots, and Sauteed Broccolini. Your keto and low-carb friends would be so pleased with a side of Purple Cauliflower Mash as well!

Looking for a healthy lunch idea? Instead of serving it as a main dish, slice up the salmon fillet and top it on a salad or grain bowl with the gremolata for extra protein and flavor. 

If you’re running low on ingredients, you can always make this baked salmon with another herby sauce. Swap the gremolata for my homemade pesto or chimichurri sauces instead.

fork breaking up a salmon filet dressed in a green sauce and lemon slices

More salmon recipes you’ll love

Did you try this Oven Baked Salmon with Tangy Gremolata Sauce? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
5 from 3 votes

Oven Baked Salmon with Tangy Gremolata Sauce

My Oven Baked Salmon with Tangy Gremolata Sauce is the ultimate weeknight meal. The herby sauce on top gives each bite of the tender and flaky fish intense flavors. You’d never know it only took 20 minutes to put together!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: 20 minute recipe, italian, keto, keto salmon, low carb, low carb dinner, mediterranean, salmon, seafood
Servings: 6 servings
Calories: 223kcal
Author: Lena Gladstone

Ingredients

  • 2 lb salmon fillet belly side not the tail, with skin
  • ½ lemon sliced
  • 1 tsp olive oil
  • 1 tsp salt or more to taste
  • 1 ½ cups Tangy Gremolata Sauce

Instructions

  • Preheat the oven to 425ºF. Add parchment paper to a large baking sheet.
  • Using a paper towel, pat the salmon dry on both sides. Drizzle olive oil on the flesh side of the fish. Season with salt and sliced lemons.
  • Bake for 15 minutes. Remove from the oven and remove the lemons to the side.
  • Add the Tangy Gremolata Sauce on top. Serve with the lemons on the side and enjoy with your favorite side or salad.

Nutrition

Calories: 223kcal | Carbohydrates: 1g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 454mg | Potassium: 753mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg

Tangy Leek and Olive Gremolata Sauce

by

Add some freshness to your plate with this Tangy Leek and Olive Gremolata Sauce. Made with leeks, herbs, olives, and white wine vinegar, you can store this herbaceous condiment for weeks at a time and use it on anything.

Jump to Recipe
glass jar full of a chopped herb green sauce

My Tangy Leek and Olive Gremolata Sauce is bound to become your new favorite condiment because of its fresh, aromatic, and vibrant flavors. Plus, it’s so easy to make! It’s all you need to take your dishes from good to great.

I made this Italian-inspired green sauce with similar ingredients to a traditional gremolata and chimichurri sauce. The base is formed from finely chopped leeks and herbs, then enhanced with the bright and tangy flavors from lemon, olives, and white wine vinegar. When it’s ready, just seal it in a jar and enjoy for weeks on end.

Take your Ribeye Steak or Baked Chicken up a notch with a few tablespoons of this tangy green sauce on top. Guaranteed to bring fresh and bright flavors to almost anything!

What is gremolata sauce?

A traditional gremolata sauce is an Italian condiment made from parsley, garlic, and lemon zest. The 3-ingredient sauce is typically served on top of osso buco, fish, pasta, lamb, and more!

While this isn’t an authentic gremolata recipe, it’s made with similar ingredients and can be served with both meat and veggie dishes. This version is made with finely diced leeks, herbs, lemon, capers, and olives. While it’s much tangier than the traditional sauce, it’s still full of brightness and vibrancy.

white bowl with a spoon and a chopped green herb sauce

Ingredients you’ll need

  • Leeks – Make sure to clean the leeks really well by slicing part way through the stalks and leaves before rinsing them under water. Leeks can hold a lot of dirt and sand you wouldn’t want to eat.
  • Fresh herbs – Instead of using parsley like in an authentic gremolata, this version is made with cilantro, green onions, and fresh basil.
  • Lemon – Both the zest and juice give the sauce brightness and acidity.
  • Garlic – The savory flavors from the grated garlic make this an excellent condiment to serve with hearty meals like steak, chicken, or salmon.
  • Capers and Castelvetrano olives – Bon Appetit claims Castelvetrano olives are the best and I couldn’t agree more! Along with the capers, they provide this sauce with its signature tangy flavor.
  • Oil and vinegar – Olive oil and white wine vinegar add depth and an extra tang to the sauce.
leeks, olives, lemon, sauces, herbs, and capers on a round wood board

How to make homemade gremolata sauce with leeks

  1. Prepare the leeks: Trim and wash the leeks really well. Finely chop the leeks and place them in a bowl.
  2. Add the rest: Chop your fresh herbs, olives, and capers. Add them to the bowl with the leeks. Stir in the lemon zest, juice, grated garlic, salt, vinegar, and olive oil.
  3. Store for later: The sauce can be stored in an airtight container in the fridge for up to 2 weeks. Drizzle a thin layer of olive oil overtop to preserve the color.
chopping leeks on a wood board
a green chopped herb sauce in a white bowl on top of a wood board
white bowl with chopped green herbs, lemon, and capers

What goes well with a leek gremolata sauce?

Almost anything! Layer a spoonful or more of this green sauce over hearty meat dishes or lighter meals. This is just a snapshot of what you could serve with the sauce:

glass jar on a wood board filled with a green sauce

Tips and substitutions

  • If you don’t like cilantro, you can make this with fresh parsley instead.
  • Can’t find white wine vinegar? Replace it with more lemon juice or rice vinegar.
  • Use a food processor instead of chopping by hand. Pulse the roughly chopped leeks, herbs, olives, and capers until the mixture is a bit chunky but not smooth. Afterward, stir in the rest of the ingredients to complete the sauce.
glass jar on a wood board filled with a green sauce

More sauces to try with dinner

Did you give this Tangy Leek and Olive Gremolata Sauce a try? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
3.67 from 3 votes

Tangy Leek and Olive Gremolata Sauce

Add some freshness to your plate with this Tangy Leek and Olive Gremolata Sauce. Made with leeks, herbs, olives, and white wine vinegar, you can store this herbaceous condiment for weeks at a time and use it on anything.
Prep Time15 mins
Total Time15 mins
Course: Condiment, Garnish, Sauce
Cuisine: Italian, Mediterranean
Keyword: 20 minute recipe, condiment, herbs, italian, mediterranean, sauce
Servings: 3 cups
Calories: 513kcal
Author: Lena Gladstone

Ingredients

  • 2 medium leeks ends trimmed, finely chopped with green parts included
  • 1 bunch cilantro finely chopped
  • 1 bunch green onions finely chopped
  • 15 leaves basil finely chopped
  • 1 large lemon zested and juiced
  • 2 cloves garlic grated
  • 2 tbsp capers roughly chopped
  • ½ cup castelvetrano olives pitted and roughly chopped
  • ⅔ cup olive oil
  • 1 ½ tbsp white wine vinegar
  • 1 tsp kosher salt or more to taste

Instructions

  • Trim both ends of the leeks and cut them in half. Rinse them very well under water, making sure to spread the leaves and folds apart to remove as much dirt and sand as possible.
  • Cut the leeks into small strips and finely chop. Add to a bowl.
  • Finely chop the cilantro (stems included), green onions, and basil. Add them to the bowl with leeks.
  • If your olives have pits, smash them with a knife to remove the pit or cut around the pit. Roughly chop the pitted olives as well as the capers. Add them to the bowl with the leeks and herbs.
  • Zest the lemon and squeeze the juice into the bowl. Grate in the garlic over top and add the salt, white wine vinegar, and olive oil. You might need more olive oil if you want the sauce to be more runny.
  • Store the sauce in an airtight container in the fridge for up to two weeks. Drizzle a thin layer of olive oil on top to preserve the color of the sauce and help it last longer. Enjoy this tangy and delicious sauce on anything from eggs, toast, fish, chicken, steak, or pasta.

Nutrition

Calories: 513kcal | Carbohydrates: 14g | Protein: 2g | Fat: 52g | Saturated Fat: 7g | Sodium: 1290mg | Potassium: 223mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1485IU | Vitamin C: 30mg | Calcium: 75mg | Iron: 2mg

Italian Shaved Zucchini Salad with Feta

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This light and vibrant Italian Shaved Zucchini Salad with Feta is a simple dish you can serve on the side of all of your summer favorites. Made with marinated zucchini ribbons, feta, and herbs, it’s a flavorful recipe you can whip up in minutes.

Jump to Recipe
pink bowl of zucchini ribbons topped with crumbled cheese and green herbs

Thin ribbons of marinated shaved zucchini make up this simple and flavorful Italian Shaved Zucchini Salad with Feta. The flavors are delicate, zesty, and perfect for giving your Garlic Tuscan Salmon or Caprese Chicken Bake a pop of tang.

Marinating the zucchini in a simple lemon and oil vinaigrette before assembly infuses bright and vibrant flavors right into the raw vegetable. This means you don’t have to worry about needing a homemade dressing or tons of toppings! Crumbled feta cheese and fresh herbs are the perfect finishing touch.

Make this salad a part of the spread at your next summer barbeque or dinner party. The tangy flavors will compliment any main dish, whether it’s served next to fish, chicken, or steak!

zucchini's next to small white bowls filled with cheese, herbs, oil, and lemon zest

Ingredients you’ll need

  • Zucchini – Thin zucchini ribbons are easy to create using a vegetable peeler or mandolin. The ribbons will be marinated in a simple citrus dressing for a few minutes to ensure they’re tender and flavorful by the time you assemble the salad.
  • Feta cheese – As one of the salads only toppings, crumbled feta will give this dish a pop of saltiness and creamy flavors. If you prefer, swap this out for goat cheese or shaved parmesan.
  • Fresh herbs – All you need is fresh dill and chives but you could also add basil if you like. If you don’t have fresh herbs, use dried instead.
  • Lemon, extra virgin olive oil, and salt – To marinate the zucchini ribbons.
raw zucchini ribbons in a pink bowl next to a wood board with raw zucchinis
raw zucchini ribbons in a pink bowl next to small bowls of cheese, oil, lemon, and herbs
raw zucchini ribbon salad dressed with cheese and herbs in a pink bowl

How to make a shaved zucchini salad

  1. Shave the zucchini: Use a vegetable peeler or a mandolin to create thin zucchini ribbons. Alternatively, use a spiralizer to make zucchini noodles instead!
  2. Marinate the zucchini: Place the lemon zest and juice, oil, and salt in a bowl. Toss the zucchini ribbons in the marinade and let them sit for 5 minutes.
  3. Assemble the salad: Transfer the marinated zucchini to a serving plate. Top with feta cheese and fresh herbs, then enjoy!
pink bowl of zucchini ribbons topped with crumbled cheese and green herbs

Add-ins

This salad is easy to customize and will accommodate plenty of add-ins or substitutions. Make it more filling with thinly sliced Italian deli meats or swap the feta cheese for another favorite! I recommend complementing the salad with Italian or Mediterranean additions to keep the flavors consistent.

This is what I recommend adding in:

  • Shaved parmesan
  • Proscuitto
  • Pesto
  • Shaved cucumber
  • Basil
  • Pine nuts
  • Lime juice and zest
  • Goat cheese
  • Shallots
  • Kalamata olives
  • Heirloom tomatoes
close up on a pink bowl of zucchini ribbons topped with crumbled cheese and green herbs

Serving suggestions

Light and zesty, this zucchini salad would make a flavorful side dish or appetizer during the hot summer months. It’s especially delicious at backyard parties when you need something refreshing to pair with grilled cauliflower steak and ribeye crostinis. Thankfully, it’s easy to make when you need something quick to add to the spread.

Serve the zucchini salad next to any of these delicious and summery main dishes:

pink bowl of zucchini ribbons topped with crumbled cheese and green herbs

More salad recipes to try

Lighten things up with these bright and vibrant summer salad recipes:

If you try this Italian Shaved Zucchini Salad with Feta, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
5 from 2 votes

Italian Shaved Zucchini Salad with Feta

This light and vibrant Italian Shaved Zucchini Salad with Feta is a simple dish you can serve on the side of all of your summer favorites. Made with marinated zucchini ribbons, feta, and herbs, it’s a flavorful recipe you can whip up in minutes.
Prep Time5 mins
Marinate Time5 mins
Total Time10 mins
Course: Appetizer, Side Dish
Cuisine: Italian, Mediterranean
Keyword: 20 minute recipe, appetizer, easy appetizer, healthy salad, salad, side dish, summer, vegetarian, veggies
Servings: 4 servings
Calories: 129kcal
Author: Lena Gladstone

Ingredients

  • 3 medium zucchini shaved
  • 2 oz feta cheese crumbled
  • 2 tbsp dill roughly chopped
  • 2 tbsp chives finely chopped
  • ½ large lemon zested and juiced
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt

Instructions

  • Finely shave the zucchini into thin ribbons using a vegetable peeler or a mandolin. Make them as thin as possible without ripping.
  • In a bowl, add the lemon zest, lemon juice, olive oil, and salt. Whisk together to combine. Add the zucchini ribbons and toss lightly to combine. Let them sit for 5 minutes before plating.
  • Place the marinated zucchini in a bowl or on a serving plate. Twist the strands to create some circular shapes in the salad. Top with feta cheese, fresh dill, and chives.

Notes

It’s important to give the zucchini ribbons a few minutes to marinate – it makes them more pliable to roll when you plate the salad.
This recipe is very flexible – you can substitute other types of cheese if you don’t like feta cheese (goat and pecorino would both be great).

Nutrition

Calories: 129kcal | Carbohydrates: 6g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 752mg | Potassium: 417mg | Fiber: 2g | Sugar: 5g | Vitamin A: 438IU | Vitamin C: 35mg | Calcium: 99mg | Iron: 1mg
pinterest image of a pink bowl of zucchini ribbons topped with crumbled cheese and green herbs
pinterest image of a pink bowl of zucchini ribbons topped with crumbled cheese and green herbs
pinterest image of a pink bowl of zucchini ribbons topped with crumbled cheese and green herbs

Low Carb Caprese Chicken Bake – Keto

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This low carb take on Baked Caprese Chicken is the best one-skillet keto recipe. It’s an easy dish made from juicy chicken breasts and the fresh Italian flavors of tomato, mozzarella, and basil. It’s a beautiful weeknight dinner that can also be used for meal prep!

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large pot with baked chicken, mozzarella, and tomatoes

Following a low-carb lifestyle does not mean you have to sacrifice flavor! This one-pan Chicken Caprese recipe is filled with fresh Italian flavors that will keep you full and satisfied. It’s the perfect recipe to make for meal prep, a dinner party, or even for a romantic date night at home. 

All you’ll need to do is add chopped onions and tomatoes to the bottom of a skillet or casserole dish with some seasoned chicken breast and bake. Next, you’ll add creamy mozzarella cheese and bake until the cheese is melted and the chicken is cooked perfectly. Once it’s out of the oven, finish this dish with some balsamic glaze and fresh basil.

This is an easy dinner that is naturally gluten-free and can be served over zucchini noodles, spaghetti squash, or even a bed of fresh greens. It’s one of the staple keto dinners I love to make for my family, along with this Keto Baked Parmesan Salmon and Cauliflower Mash. 

fork taking a piece of baked caprese chicken out of a pot

What does Caprese mean?

The Capresi salad recipe originated in Capri, a small island off the coast of Italy. The literal translation of Caprese is “salad of Capri”.

Caprese salad is made up of a few distinct Italian ingredients like mozzarella cheese, tomatoes, fresh basil leaves, and balsamic vinegar. All of these ingredients can easily be used to also make sandwiches, hamburgers, or can be baked with different proteins like fish or beef. 

close up of baked chicken caprese in a pot

What is chicken Caprese?

Chicken Caprese is made with chicken and the traditional Caprese salad ingredients. This version adds rich protein that turns a simple salad into a hearty meal. 

The chicken and Caprese salad ingredients are baked together in the oven to bring out all of the fresh flavors. The chicken can then be used to top on pastas, Mediterranean chopped salads, or even put in a sandwich. 

small bowls holding tomatoes, onions, cheese, onions, and chicken

Ingredients and substitutions

  • Chicken breasts – Boneless skinless chicken breasts bake quickly and are the preferred choice in this recipe. You can also use boneless skinless chicken thighs if that’s all you have. 
  • Cherry tomatoes – These bright red juicy jewels add acidity and natural sweetness. 
  • Mozzarella – This will melt on top of the chicken for a creamy taste and texture. Use fresh, high-quality mozzarella if you can!
  • Balsamic vinegar – This adds to the sweet, salty, and bright acidic flavors. You can make your own balsamic glaze or take a shortcut and buy some at your local grocery store. 
  • Red onion – For more texture and a touch of sweetness without being overpowering. 
  • Garlic – You just can’t make a classic Italian dish without garlic! Fresh is best. 
  • Italian seasonings – Kicking up the flavor with Italian seasonings such as fresh basil and oregano are what takes this dish to the next level. 
roasted tomatoes, cheese and chicken in a large pot
roasted tomatoes, melted cheese and chicken in a large pot

How to make Caprese chicken in the oven

  1. Season the vegetables: Add the tomatoes and red onions to a skillet and season with salt and olive oil.
  2. Season and cook the chicken: Season the chicken before placing it on top of the veggies in the pan. Place the skillet in the oven and bake.
  3. Add the cheese: Remove the pan from the oven once the chicken is mostly cooked through. Add the cheese on top and bake once again to melt the cheese and finish cooking the chicken. 
  4. Finish and serve: Drizzle with balsamic glaze and top with fresh basil before serving.

What to serve with chicken Caprese 

A low carb chicken Caprese bake is such a versatile dish because it can be enjoyed as a main or added to many other dishes:

Storing and reheating

You can store the cooked and cooled leftovers in an airtight container in the fridge for up to 3 days.

The best way to reheat chicken Caprese is to place it in an oven-safe dish and cook it in a 325ºF oven for 15 minutes or until warmed through. You can also add it to a skillet with a lid and warm over medium-low heat. This recipe is also great eaten cold!

fork taking a piece of baked caprese chicken out of a pot

More chicken recipes to try for dinner

You’ll love these easy and delicious chicken recipes for dinner:

If you try this Low Carb Caprese Chicken Bake, please leave me a comment below or tag me on Instagram @lenaskitchenblog! I would love to know what you think.

large pot with melted cheese on chicken with roasted tomatoes, basil, and balsamic on top
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4 from 2 votes

Low Carb Caprese Chicken Bake

This low carb take on Baked Caprese Chicken is the best one-skillet keto recipe. It's an easy dish made from juicy chicken breasts and the fresh Italian flavors of tomato, mozzarella, and basil. It’s a beautiful weeknight dinner that can also be used for meal prep!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Keyword: 30 minute meal, baked, chicken, italian, keto, low carb, low carb dinner
Servings: 4 servings
Calories: 588kcal
Author: Lena Gladstone

Ingredients

  • 3 cups tomatoes on the vine or cherry tomatoes
  • 1 small red onion thinly sliced
  • 4 chicken breast boneless and skinless
  • 4 tbsp olive oil divided
  • 2 ½ tbsp sea salt divided
  • ¾ tsp dried oregano
  • 4 cloves garlic minced
  • 8 oz mozzarella ball sliced into 8 slices
  • ½ cup balsamic vinegar
  • 10 leaves fresh basil chopped for garnish

Instructions

  • Preheat the oven to 425 F. Add cast iron pan to preheat. (Baking dish would work if you don’t have a cast-iron pan).
  • Drizzle 1 tablespoon of olive oil over chicken breasts. Season with 1 teaspoon of salt and oregano. Add the minced garlic and rub it all over each chicken breast along with the seasonings. Set aside.
  • Remove pan from oven, add 3 tablespoons of olive oil, tomatoes, and red onions, season with 1 and 1/2 teaspoon of salt. Stir and arrange the chicken breasts over the tomatoes and onions.
  • Bake for 15 minutes. Remove from the oven and place the mozzarella over the chicken. Bake for additional 5-7 minutes to melt the cheese and finish cooking the chicken. When finished, the chicken should be 165 F internally.
  • While the chicken bakes, add balsamic vinegar to a small nonstick pot and cook until it reduces by half and becomes thicker on medium low heat. TIP: You can also skip this step and buy store-bought reduced balsamic vinegar.
  • Remove the skillet from the oven, drizzle with balsamic reduction, and top with chopped fresh basil leaves. Serve while hot.

Notes

To store: Keep the cooked and cooled leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Place the chicken in an oven-safe dish and cook it in a 325ºF oven for 15-20 minutes or until warmed through. You can also add it to a skillet with a lid and warm over medium-low heat. Don’t forget that this recipe is also great eaten cold!

Nutrition

Calories: 588kcal | Carbohydrates: 14g | Protein: 60g | Fat: 32g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 4678mg | Potassium: 1198mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1072IU | Vitamin C: 21mg | Calcium: 256mg | Iron: 2mg
pinterest image of baked caprese chicken in a pot
pinterest image of baked caprese chicken in a pot

Vinegar Chicken With Crushed Olives and Capers

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This tangy and flavorful Vinegar Chicken With Crushed Olives and Capers is an easy weeknight meal. Seasoned and vinegar-soaked chicken roasts for under 1 hour, then finished with a vibrant dressing of olives and fresh herbs.

Jump to Recipe
Closeup of baked chicken with olives and capers on top on a plate.

This recipe was inspired by Alison Roman’s Vinegar Chicken with Crushed Olive Dressing. It was so elegant and flavorful that I had to create my own version!

My Vinegar Chicken With Crushed Olives and Capers is tangy, filling, and adventurous. To start, the chicken quarters are seasoned in a bright turmeric seasoning. They bake for under 30 minutes in a shallow vinegar bath.

You end up with tender and juicy bites of chicken that pair so nicely with a briny dressing of crushed olives, fresh herbs, and capers. It’s a fun weeknight meal that has all the flavors of the Mediterranean!

Prepare the chicken in no time and toss the dressing together in just 1 bowl. In under 1 hour, you’ll have an easy weeknight meal or a crowd-pleasing dinner!

What is vinegar chicken?

This is an easy, no marinade chicken recipe. Vinegar chicken is made by first seasoning chicken quarters in turmeric and oil, then surrounding them in a shallow white wine vinegar bath. The chicken will tenderize and soak in bright and tangy flavors as it bakes. 

Vinegar doesn’t just work for chicken. You can also use white wine, balsamic, or apple cider vinegar in marinades for both salmon and steak.

Raw chicken, olives, salt, capers, turmeric, garlic, and fresh herbs on a cutting board.

Ingredients you need

Get ready for a burst of flavor from this Mediterranean recipe! The chicken is seasoned and dressed with plenty of fresh flavors and is so bright and colorful once it’s served.

These are the ingredients you need:

  • Bone-in chicken leg quarters
  • White wine vinegar
  • Ground turmeric
  • Olive oil
  • Sea salt 
  • Green olives
  • Capers
  • Garlic
  • Fresh parsley
  • Fresh tarragon

The best chicken to use

Chicken leg quarters (essentially the whole chicken leg) with the bone in and skin on always turns out extra juicy and flavorful. The dark meat blends so well with the layers of flavor as well. As a bonus, chicken quarters give you large servings and are budget-friendly too!

Feel free to use thighs, drumsticks, wings, or breasts if chicken leg quarters aren’t for you. Bone-in, skin-on will give you the best flavor. Just make sure to adjust the cooking time depending on what cut you use.

Make this recipe using a whole chicken if you have a large crowd to feed. Roast it in a deep dish in the oven, dressed in all of the seasonings and vinegar. Place the baked whole chicken on a serving platter surrounded with the crushed olives, herbs, and capers for a beautiful presentation.

4 images of preparing baked chicken and an olive and oil dressing.

How to make vinegar chicken with crushed olives and capers

If you have less than an hour to spare, you can make this for a fun weeknight meal. It’s ready in only 6 easy steps!

Here’s how to make it: 

  1. Season the chicken: Preheat your oven and place the chicken thighs skin side up on a rimmed baking sheet. Toss with turmeric, olive oil, and sea salt. Finish by pouring the vinegar all around the chicken in the pan.
  2. Bake the chicken: Place the pan with the chicken in the oven. Bake for 30 minutes.
  3. Make the dressing: Combine the olives, garlic, parsley, tarragon, and the remaining 4 tablespoons of olive oil in a small bowl. 
  4. Remove the chicken: Transfer the cooked chicken from the baking sheet to a serving platter.
  5. Mix the olives and chicken grease together: Pour the olive dressing onto the baking sheet. Stir everything around so the olives, capers, herbs, chicken grease, and brown bits can mix together.
  6. Serve: Pour the olive dressing, browned chicken bits, and leftover grease over top of the chicken. Serve hot and enjoy!
Baked chicken quarters on a white plate with olives and capers on top.

Helpful recipe tips and substitutions

  • Ensure the meat is fully cooked by checking its internal temperature. It’s ready when it reaches an internal temperature of 165ºF (or 75ºC). A meat thermometer makes this really easy!
  • If you don’t have white wine vinegar at home, champagne or apple cider vinegar will work as replacements. White vinegar won’t work for this recipe.
  • You must use a rimmed baking sheet to ensure the vinegar doesn’t spill out. If you don’t have one, a shallow baking dish will also work.
  • Can’t find fresh tarragon? Substitute it for fresh chervil or fennel fronds, or dried fennel seed or anise seed instead.
  • Green Castelvetrano olives are best for this recipe because they have a mild, sweet flavor. You can also use Cerignola green olives or Kalamatas for a stronger flavor.
Close up of baked chicken quarters on a white plate with olives and capers on top.

How to serve

Make it a meal and pair this chicken recipe with the best side dishes:

To finish, prepare a small bowl of tarragon sauce on the side for dipping!

2 plates with chicken, mashed potatoes, and fresh arugula.
Close up of a plate with chicken, mashed potatoes, and fresh arugula.

More chicken recipes

These tasty chicken recipes are sure to please the whole family:

Did you try my Vinegar Chicken With Crushed Olives and Capers recipe? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!

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4.19 from 11 votes

Vinegar Chicken With Crushed Olives and Capers

This tangy and flavorful Vinegar Chicken With Crushed Olives and Capers is an easy weeknight meal. Seasoned and vinegar-soaked chicken roasts for under 1 hour, then dressed in a vibrant dressing of olives and fresh herbs.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Keyword: 30 minute meal, chicken, dinner, easy dinner, herbs, mediterranean, roasted
Servings: 4 servings
Calories: 613kcal
Author: Lena Gladstone

Ingredients

Vinegar Chicken

  • 4 chicken leg quarters skin-on or 6 drumsticks or 4 thighs
  • 1 tsp ground turmeric
  • 6 tbsp olive oil
  • 1 tsp sea salt
  • ½ cup white wine vinegar or champagne vinegar (don't use white vinegar)

Crushed Olive and Caper Dressing

  • 1 ½ cups Castelvetrano olives crushed and pitted or use pitted olives
  • 4 tbsp capers
  • 4 garlic cloves finely chopped
  • ½ cup fresh parsley finely chopped
  • 4 tbsp fresh tarragon finely chopped

Instructions

Vinegar Chicken

  • Preheat the oven to 450ºF.
  • Place the chicken on a rimmed baking sheet and season with turmeric, 2 tablespoons of olive oil, and sea salt. Place the chicken skin-side up before pouring the white wine vinegar over and around the pieces. Place the baking sheet in the oven.
  • Bake the chicken for 30 minutes (without flipping) or until the internal temperature reads 165ºF (or 75ºC).

Crushed Olive and Caper Dressing

  • Combine the crushed green olives, capers, chopped garlic, chopped parsley, chopped tarragon, and the remaining 4 tablespoons olive oil in a small bowl.

To Serve

  • Once the chicken is cooked, remove the baking sheet from the oven and transfer the chicken to a serving platter.
  • Pour the olive dressing into the baking sheet with the leftover grease and brown bits from the cooked chicken. Mix it all together, lifting the stuck bits with a spatula or wooden spoon.
  • Pour the olive dressing over top of the chicken and serve.

Nutrition

Calories: 613kcal | Carbohydrates: 8g | Protein: 26g | Fat: 53g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 1731mg | Potassium: 607mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1237IU | Vitamin C: 15mg | Calcium: 137mg | Iron: 5mg

One-Pot Mediterranean Chicken and Orzo

by

This recipe for One-Pot Mediterranean Chicken and Orzo combines tender stuffed chicken thighs with tomatoes, cheese, and pasta. It’s creamy, satisfying, and ready within 40 minutes! 

Jump to Recipe
3 white plates with cooked Mediterranean chicken, pasta, and tomatoes.

I’m a big fan of one-pot meals. Less dishes to clean, more flavors to play with, and they always make a big batch. They’re a total win-win for those of us with busy lives.

This recipe is no exception! The beautiful flavors of the Mediterranean are mixed and baked together in the oven to bring you a super satisfying, comforting, and unique dinner. 

You can never go wrong when dinner is made with chicken, cheese, and pasta. Every bite is a creamy, tangy, and delicious mix of quality ingredients that won’t weigh you down. It’s a hearty meal the whole family will love. 

This special Mediterranean recipe only takes 40 minutes from start to finish and is a must-try when the chilly days hit, just like my Zuppa Toscana Soup. Enjoy it while it’s hot or for lunch the next day!

What is Mediterranean chicken with orzo?

This dinner has all of the Meditteranean flavors you love. A simple and creamy filling is spread on top of flattened chicken thighs, then rolled together and seared to infuse all of the wonderful flavors together. Afterward, just throw the rest of the ingredients in a large pot and let the oven work its magic. 

When it’s done, you end up with a creamy and satisfying chicken and pasta dinner!

Large pink pot full of cooked Mediterranean chicken, tomatoes, creamy sauce, and pasta.

Ingredients you need

This recipe is special because it allows you to get creative. You can make it easy on yourself and use up any ingredients or leftovers you have on hand. Alternatively, go all out and add more fancy options!

This is what you need:

  • Chicken thighs
  • Sea salt
  • Boursin and Parmesan cheese
  • Onion
  • Marinated artichokes
  • Roasted bell peppers in oil
  • Capers
  • Lemons
  • Chicken stock
  • Orzo pasta
  • Tomatoes
  • Basil
Raw chicken on a place, artichokes on a cutting board, and various ingredients in small bowls

How to make Mediterranean Chicken and Orzo

Make this recipe in a dutch oven, oven-safe pot, or a large oven-safe skillet or cast iron pan. It’s quite easy to throw together and can be baked in the oven, slow cooker, or Instant Pot.

Here’s how to do it:

  1. Make the filling: Brown the onions with some oil in your oven-safe dish. Next, combine them with the cheeses, lemon zest, capers, onions, chopped artichokes, and chopped roasted peppers.
  2. Prepare the chicken: On a cutting board, pound the chicken thighs with a meat tenderizer. Season with salt on both sides. Add in 1 heaping tablespoon of filling on the chicken and roll it up, securing each piece with a toothpick.
  3. Sear the chicken: Preheat the oven to 400ºF. In the same pan, add a little more oil and sear the chicken on all sides (3 minutes per side). Turn off the heat.
  4. Add the rest: Add the orzo pasta, chicken broth, salt, tomatoes, lemon juice, and the remaining cheese filling on top of the chicken.
  5. Bake: Cover the dish with a lid and bake in the oven for 10 minutes. Afterward, remove the lid and bake for an additional 8 minutes. When it’s done, sprinkle with some fresh basil and serve.

Slow cooker instructions

Begin with recipe steps 1, 2, and 3 in a skillet on the stovetop. Add the chicken, broth, salt, tomatoes, lemon juice, and remaining cheese filling into the bowl of a slow cooker and stir together. Cover with a lid and cook on High for 4 to 5 hours or on Low for 7 to 8 hours.

Add the orzo to the pot in the last 15 minutes of cooking. Remove the lid and serve once the pasta is cooked to your liking.

Instant Pot instructions

Turn the Instant Pot to Saute mode and brown the onions, add to the filling, and mix well. When it’s ready, add a tablespoon to each flattened chicken thigh, roll and secure, the sear for 3 minutes per side in the Instant Pot again.

Turn off Saute mode and add the orzo, chicken broth, salt, tomatoes, and a squeeze of lemon juice on top of the chicken. Lock the lid in place, turn the steam release knob to the Sealing position, then set to pressure cook on High for 10 minutes.

Quick-release any remaining pressure when it’s done, then remove the lid. Give it a quick stir, add any remaining cheese filling, mix, and enjoy!

3 white plates with cooked Mediterranean chicken, pasta, and tomatoes.

Helpful recipe tips

  • Searing the chicken before cooking it with the pasta will seal in more flavor. Sear each piece for around 3 minutes per side.
  • Is your chicken rolling apart after you’ve added the filling? Secure each piece by piercing the top with 1 or 2 toothpicks. Just make sure to remove them before serving.
  • Chicken should be cooked to an internal temperature of 165ºF (or 75ºC). Using a meat thermometer is the easiest way to check this.

Recipe variations and substitutions

  • You can use chicken breasts instead of the thighs if that’s all you have. They can be flattened and rolled in the same way as the thighs, and cooked for the same amount of time.
  • Substitute orzo for any other kind of pasta. Small, bite-sized pieces are best!
  • Alternatively, use rice or quinoa instead of orzo.
  • Add in kalamata olives, sun-dried tomatoes, or raw spinach for more authentic flavors.
  • Need more protein? Include a can of chickpeas when you add in the broth and pasta.
Large pot with cooked Mediterranean chicken, sauce, tomatoes and pasta with basil on top.

Storing leftovers

Leftover Mediterranean chicken can be stored in an airtight container in the fridge for up to 2 days. Make sure any leftovers have come down to room temperature before storing them away so they can stay as fresh as possible.

Reheat the leftovers in a 350ºF oven until warmed through or for a few minutes in the microwave.

White plate with a piece of Mediterranean chicken, surrounded by pasta, sauce, and tomatoes.

More Mediterranean recipes

Join me in my love for Mediterranean food by trying these recipes:

If you give this One-Pot Mediterranean Chicken and Orzo recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

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5 from 8 votes

One-Pot Mediterranean Chicken and Orzo

This recipe for One-Pot Mediterranean Chicken and Orzo combines tender stuffed chicken thighs with tomatoes, cheese, and pasta. It’s creamy, satisfying, and ready within 40 minutes!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: chicken, dinner, easy dinner, easy meal, mediterranean, weeknight dinner, weeknight meal
Servings: 6 servings
Calories: 961kcal
Author: Lena Gladstone

Ingredients

Chicken

  • 8 chicken thighs pounded out
  • 1/2 tbsp sea salt

Filling

  • 10.4 oz Boursin cheese 2 packages
  • 1 medium onion finely chopped
  • 1/2 cup marinated artichoke quarters finely chopped
  • 1/2 cup roasted bell peppers in oil finely chopped
  • 6 tbsp capers divided
  • 1 cup Parmesan cheese freshly grated
  • 1/2 medium lemon juiced
  • 1 lemon zested
  • 6 tbsp olive oil divided
  • 1/2 tbsp sea salt

Pasta

  • 4-5 cups chicken stock
  • 1 1/2 cups orzo pasta
  • 1 cup tomatoes
  • basil or other herbs for garnish, chopped

Instructions

Filling

  • Add 3 tablespoons of olive oil and sauté finely chopped onions in your oven-safe pot or skillet until they're slightly browned, about 5 minutes.
  • Combined the cheeses, lemon zest, capers, onions, chopped artichokes, chopped roasted peppers in the pot and mix well.

Chicken

  • Pound out chicken thighs with a meat tenderizer. Season each piece of chicken with 1/2 teaspoon of sea salt on both sides. Add one heaping tablespoon of filling to each piece of flattened chicken and roll. Secure with a toothpick.
  • Preheat the oven to 400ºF.
  • Add 3 tablespoons of olive oil in the same pan and sear the chicken on both sides, about 3 minutes per side.

Pasta

  • Pour the orzo all around the chicken in the pot and top with chicken broth. Season with 1/2 tsp salt. Add tomatoes, squeeze in the juice of half a lemon, and add dollops of the remaining cheese stuffing on top.
  • Place a lid on your oven-safe dish and cook covered in the oven for 10 minutes. Remove the lid and cook for an additional 8 minutes.
  • Sprinkle with fresh basil or other herbs and serve while hot.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Make sure any leftovers have come down to room temperature before storing them away so they can stay as fresh as possible.
Reheat the leftovers in a 350ºF oven until warmed through or for a few minutes in the microwave.

Nutrition

Calories: 961kcal | Carbohydrates: 43g | Protein: 44g | Fat: 68g | Saturated Fat: 26g | Cholesterol: 215mg | Sodium: 2546mg | Potassium: 716mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1202IU | Vitamin C: 29mg | Calcium: 281mg | Iron: 3mg

Greek Chicken Kabobs with Lemon Garlic Marinade

by

Turn everyday ingredients into a one-of-a-kind feast! These Greek Chicken Kabobs with Lemon Garlic Marinade are tender, juicy, and full of flavor. Perfect for a summer BBQ or a weeknight dinner, they will for sure add some ‘wow’ to the table.

Greek Chicken Kabobs with Lemon Garlic Marinade served with fresh greens, veggies, za'atar, hummus, and lemon.
Turn everyday ingredients into a one-of-a-kind feast! These Greek Chicken Kabobs with Lemon Garlic Marinade are tender, juicy, and full of flavor. Perfect for a summer BBQ or a weeknight dinner, they will for sure add some ‘wow’ to the table.

With summer on the horizon, we’re going to need a long list of delicious meals to add to our repertoires. These Greek Chicken Kabobs with Lemon Garlic Marinade are a perfect summer staple, and are sure to impress at your next barbecue. Even for your usual weeknight dinner, mix it up with this fun and flavorful step away from the usual routine.

How to Make Greek Chicken Kabobs

This Greek Chicken Kabobs with Lemon Garlic Marinade recipe is made entirely out of ingredients you most likely already have in your house. We’ll start using either chicken tenders or two fresh chicken breasts. The breasts will need to be butterflied, which is done by simply cutting each piece in half horizontally. Afterwards, slice each half into strips.

Marinating the meat for at least 30 minutes (but no more than 3 hours) will allow the flavors to soak in and meld together, resulting in a tender, tangy bite. While the marinade is performing its magic, soak bamboo or wood skewers in water for the same amount of time. This will prevent the wood or bamboo from burning while on the grill. Alternatively, use metal skewers and forget about soaking.

Greek Chicken Kabobs with Lemon Garlic Marinade served with fresh greens, veggies, za'atar, hummus, and lemon.

Thread the prepped and marinated Greek Chicken Kabobs onto your skewers. Pack them tightly as each piece will shrink as it cooks. For even more flavor, add slices of veggies like red onion, peppers, zucchini, mushrooms, or cherry tomatoes to the kabobs in between the chicken pieces.

How to cook Greek chicken kabobs in the oven

Don’t fret if you don’t own a grill! These Greek Chicken Kabobs can easily be made in the oven. Here’s how to do it:

  1. Preheat oven to 400ºF. Line a large baking sheet with foil.
  2. Thread the chicken (and veggies if you want) onto the skewers as directed in the recipe.
  3. Place skewers on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through. The chicken is done when it is no longer pink, or when a meat thermometer reads 165ºF.

The Easiest Marinade Ever

Can you believe that this marinade has only four ingredients? To create this easy masterpiece, throw the ingredients in a bowl and blend together using an immersion blender. The lemon-garlic concoction is a traditional Greek flavor that is not only light and healthy, but adds a wicked zing to each bite. Make sure to allow the chicken to sit in the marinade for at least 30 minutes or up to 3 hours for the most delectable flavor.

If you’re in the mood for a creamier result, add a tablespoon or two of plain Greek yogurt. As it grills, the yogurt will tenderize the Greek Chicken Kabobs and be super juicy.

If you’re not in the mood for an entire Greek feast, but are still intrigued by the flavors, try marinating my Everyday Chicken Breast in the same recipe. You’ll still end up with a delicious and keto-friendly chicken dinner, but without the hassle of preparing and plating a variety of garnishes. Serve on a bed of Lemon Risotto for added elegance.

Greek Chicken Kabobs with Lemon Garlic Marinade served with fresh greens, veggies, za'atar, hummus, and lemon.

Serving and Plating Options

Picture this: it’s a perfect summer day, and you’ve just finished grilling these beautiful Greek Chicken Kabobs with Lemon Garlic Marinade. How would you want to plate them to turn a simple chicken dinner into an irresistible summer feast?

I began by resting the chicken on a spoonful of my homemade hummus, then added fresh summer vegetables on the side. Ripe tomatoes, cucumbers, crisp greens, and olives gave my plate huge pops of color and elevated flavors. To finish, I topped everything with a squeeze of lemon and a sprinkle of Za’atar. If you can’t find Za’atar, paprika will be a great substitution. So beautiful and colorful, how could anyone resist this setup?

Additionally, serve a plate of fresh-cut vegetables and pita along with the rest of the feast so guests or family can enjoy extra dips of the hummus. If it’s a hot day, don’t forget the ice-cold white wine or beer!

Greek Chicken Kabobs with Lemon Garlic Marinade served with fresh greens, veggies, za'atar, hummus, and lemon.

More Summer-Ready Meals

I love offering up epic meals to serve your entire guest list, and with summer around the corner, we need to have as many on hand as possible! For a backyard BBQ to remember, serve any of these yummy options:

If you try these Greek Chicken Kabobs with Lemon Garlic Marinade, please leave me a comment below or tag me on Instagram @lenaskitchenblog! I would love to know what you think.

Print Recipe
5 from 4 votes

Greek Chicken Kabobs with Lemon Garlic Marinade

Turn everyday ingredients into a one-of-a-kind feast! These Greek Chicken Kabobs with Lemon Garlic Marinade are tender, juicy, and full of flavor. Perfect for a summer BBQ or a weeknight dinner, they will for sure add some ‘wow’ to the table.
Prep Time10 mins
Cook Time10 mins
Marinating30 mins
Total Time50 mins
Course: Dinner
Cuisine: Greek, Mediterranean
Keyword: chicken, dinner, easy dinner, gluten free, grill, grilled, grilled recipe, kabobs, keto, keto dinner, mediterranean, summer
Servings: 6 skewers
Calories: 171kcal
Author: Lena Gladstone

Equipment

  • Grill or grill pan
  • Skewers, metal or bamboo
  • Immersion blender or blender

Ingredients

  • 1 lb or 2 large chicken breasts or chicken tenders breast cut in half and then into strips

Marinade

  • 4 large garlic cloves
  • ¼ cup olive oil
  • ½ lemon juiced
  • 1 tsp sea salt

Sides

  • pita bread
  • hummus
  • cucumbers
  • tomatoes
  • arugula or any other greens
  • olives
  • lemon grilled
  • fresh herbs like cilantro, parsley, or dill
  • za'atar or smoked paprika, optional to sprinkle on top
  • olive oil, optional to drizzle on top

Instructions

Marinade

  • Add all ingredients into blender or a jar. Use an immersion blender and blend until creamy and combined.
  • Cut chicken breasts in half so they open like a butterfly. You can also ask your butcher to butterfly the breasts for you, or use chicken tenders instead.
  • Add the chicken into a bowl with the marinade and let the flavors combine for 30 minutes to an hour. Do not let sit for more than 3 hours.

Cooking Chicken

  • If using bamboo or wood skewers, make sure to soak them for at least 30 minutes in water to ensure they don't burn while grilling. Metal skewers will work as well (and do not require soaking).
  • Thread 3 to 4 pieces of chicken onto each skewer. I like to weave the pieces in and out a few times so each can cook evenly.
  • Preheat grill to medium-high heat. Grill for 3-5 minutes a side, depending on how thick your chicken is. Flip and cook for another 3-5 minutes. Chicken should reach an internal temperature of 165ºF.
  • While grilling the chicken, cut a lemon in half and add it to the grill until grill marks appear. When serving, add a squeeze of the grilled lemon juice to the cooked chicken. This is optional, but so delicious.

Plating

  • Add a few spoonfuls of hummus to a plate, a handful of your favorite greens, olives, a few tomatoes, and cucumbers. Place the chicken skewer on top of the hummus, drizzle with some olive oil, and top with a sprinkle of Za'atar or smoked paprika.

Nutrition

Calories: 171kcal | Carbohydrates: 2g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 476mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg

The Best Homemade Loaded Hummus

by

The traditional Greek dip transformed into a canvas of flavor, The Best Homemade Loaded Hummus is a real show-stopper. Topped with your favorite garnishes, it’s sure to captivate your guests as the centerpiece of your next event. 

Jump to Recipe
The Best Homemade Loaded Hummus with fresh vegetables and feta

Homemade hummus is a staple in our household. Whether enjoyed by dipping carrots or pita, served alongside an elegant charcuterie, or spread on a sandwich, it’s delicious and filling. So creamy and flavorful, it’s no wonder a batch barely lasts longer than a weekend.

I’ve turned this ordinary dip into the extraordinary by adding heaps of toppings and integrating fresh ingredients into the recipe. Smooth and creamy, your family or guests won’t be able to get enough. Loaded with olives, feta, tomatoes, herbs, and spices, one bite feels like an explosion of flavor in your mouth!

Ingredients for The Best Homemade Loaded Hummus

Peel the chickpeas for a velvety Homemade Hummus

If you want a creamy-as-butter Homemade Loaded Hummus, I highly recommend peeling the skins off the chickpeas. While this can be time-consuming, there are a few ways to speed up the process:

  1. Once the canned chickpeas are rinsed and drained, toss them with a teaspoon of baking soda, and heat in a microwave for 1 to 2 minutes (until the beans are hot). Rinse them in cold water while rubbing off the skins, which should be quite easy to remove.
  2. Get the kids involved! Each individual chickpea will need its skin removed, which could easily be turned into a fun game. My kids are always helping me in the kitchen, as I find it provides them with easy entertainment while ingraining important skills. My 11-year-old, Franchesca, often assists during my live videos on Instagram, and she’s even becoming integral to the process.

Make the food processor your new best friend

A food processor is the fastest, most efficient tool you can use to achieve The Best Homemade Loaded Hummus. It’s perfect for quickly turning beans into butter, and to properly combine the rest of the ingredients and flavor-enhancers. If you don’t own a food processor, no problem! A good-quality blender will work just as well. To ensure the ingredients are incorporated, it’s a good idea to stop and stir the batch intermittently.

Toppings for The Best Homemade Loaded Hummus

What’s your favorite flavor?

Classic Homemade Hummus is my favorite. The natural flavors and a slight tang from the lemon and tahini is perfection all on its own in my opinion. Plus, it offers more flexibility when loading up the toppings and garnishes.

When you’re feeling a little more adventurous, try adding roasted garlic, squash, red pepper, or black beans when processing all of the ingredients. The base of this hummus, whether plain or a flavor of your choosing, is perfect to serve with any of the following:

The Best Homemade Loaded Hummus topped with olives, tomatoes, feta, sumac, and parsley

Loading up your Homemade Hummus

Once your Homemade Hummus is ready, load it up with your favorite toppings. I’ve given you a great list to start with:

  • olives
  • crumbled feta
  • tomatoes
  • cucumbers
  • a drizzle of olive oil
  • a sprinkle of ground sumac or smoked paprika
  • chopped fresh parsley

All of these traditional Greek flavors are not only delicious, but presents beautifully. The pops of red and green are sure to wow anyone you’re serving. For a southern flair and an emerald green hue, consider replacing the olives with a few dollops of my fresh chimichurri. 

The beautiful thing about The Best Homemade Loaded Hummus is that it can be served as a show-stopping meal all on its own, or even as an elevated snack. Pack up personal-sized portions to include with your weekly lunches and make your coworkers jealous!

Serving The Best Homemade Loaded Hummus

Whether you plan to enjoy The Best Homemade Loaded Hummus with a group or on your own, make sure to Pin this recipe so you can always have a batch ready in your fridge.

If you do end up making this recipe, please let me know what you think in the comments, or tag me on Instagram @lenaskitchenblog! I love reading about your thoughts, and seeing your recreations (use hashtag #lenaskitchenblog).

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4.75 from 8 votes

The Best Homemade Loaded Hummus

The traditional Greek dip transformed into a canvas of flavor, The Best Homemade Loaded Hummus is a real show-stopper. Topped with your favorite garnishes, it’s sure to captivate your guests as the centerpiece of your next event. 
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Snack
Cuisine: Greek
Keyword: 20 minute recipe, appetizer, beans, charcuterie, dip, dipping, easy, easy appetizer, gluten free, healthy snack, hummus, mediterranean, snack, vegan, vegetarian, veggies
Servings: 2 cups (6-8 servings)
Calories: 428kcal
Author: Lena Gladstone

Equipment

  • Food Processor or High Powered Blender

Ingredients

  • 1 15 oz can of chickpeas rinsed and drained. Reserve a few for topping.
  • ¼ cup lemon juice from 1 ½ to 2 lemons plus more to taste
  • 1 medium to large garlic clove roughly chopped
  • ½ teaspoon fine sea salt to taste
  • ½ cup tahini
  • ½ teaspoon ground cumin
  • 2 to 4 tablespoons ice water plus more as needed
  • 1 tablespoon extra-virgin olive oil

Garnishes

  • a drizzle of olive oil
  • a sprinkle of ground sumac or paprika
  • fresh parsley chopped
  • olives
  • baby tomatoes
  • crumbled feta
  • reserved chickpeas, optional

Instructions

  • In a fine-mesh strainer, drain the canned chickpeas and rinse with cool water over them for about 30 seconds. Peel the skins from the chickpeas for a creamier hummus.
  • In a food processor or high-powered blender, combine all the ingredients except for the water and oil. Process until smooth.
  • While continuing to process, slowly add 2 tablespoons of ice water and then the oil. Scrape down the side of the food processor or blender as necessary, and blend until the mixture is ultra-smooth, pale, and creamy (if your tahini was extra-thick, to begin with, you might need to add 1 to 2 tablespoons more ice water).
  • Taste, and adjust flavors as necessary.
  • Add the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Drizzle with olive oil and then top with the garnishes of your choice and serve.

Notes

Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
For an alternative method to removing each individual chickpea skin, toss the rinsed the beans in a teaspoon of baking soda. Heat in a microwave for 1 to 2 minutes (until the beans are hot), then rinse with cold water while rubbing off the skins with your hands.

Nutrition

Calories: 428kcal | Carbohydrates: 16g | Protein: 11g | Fat: 39g | Saturated Fat: 5g | Sodium: 606mg | Potassium: 307mg | Fiber: 3g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 3mg

Low Carb Mediterranean Burger Salad

by

Low Carb Mediterranean Burger Salad with a seasoned beef patty, served with a refreshing tomato, cucumber & olive salad with feta on a bed of arugula. Topped with my famous LENASKITCHEN PICKLED ONIONS.

LOW CARB MEDITERRANEAN BURGER SALAD

Make this ahead of time if you want to take your lunch to go. You can pan fry or grill the burger meat ahead of time and reheat it later. The easy greek salad on top adds the perfect amount of crunch and freshness.

LOW CARB MEDITERRANEAN BURGER SALAD
Keep reading, I have something to tell you below.

This is not the secret, I am turning 39 this year on December 17th. OMG! Right?

I have another secret I’ve been keeping from you, but can’t keep it any longer… so I’ll share, keep reading.

Ok, I might be freaking out a bit more than I should. They say, you get better with age, like fine wine and stinky cheese… who came up with that? I don’t know.

I decided that I am giving myself a generous gift this year for my 39th birthday.

Want to know what it is? A whole 39 lbs off or atleast close to that number. Yep. Keeping myself accountable with you. I have less than 2 months to achieve my goal.

Wasn’t going to share my gift incase someone else wanted to gift it to me… hahahh, jk.

In all honesty, I am ready to feel good about myself on the outside how I feel on the inside.

LOW CARB MEDITERRANEAN BURGER SALAD

We’ve all tried one or more in our lifetime, right? Who hasn’t? I know I have. Tried and failed or gone off the bandwagon. Whole30 was great and I did it 5 times, but it wasn’t sustainable for my lifestyle.

Have you heard of Keto? I have, but have always said, ohh I don’t have time for that. Now, I’m changing my mind. Investing in my health is something I am finally doing for ME, nobody else. Only took me 38 years to figure that out, not really, but really.

Excited to tell you… I am trying KETO and I’m excited.

This is my first week trying the KETO diet to see what I think of it, what I think of the food and all that. Loving it so far.

A friend who just finished a month of it, loved it and was telling me all about it and guess what. She shared a shortcut of do’s and don’ts on a multi page document with me, which has been very helpful to have on hand. I was sold on her motivation.

You can find more info by doing your own research and check out what I found on this blog about KETO. 

Cooking good food is my thing. Easy, healthy, approachable. My challenge for the next couple of months is to cook with intention of making it Keto friendly. Making sure my whole family loves it too will be my biggest challenge. Periodically, I will share my recipes on the blog, but I really want this to be something I enjoy and am doing for myself. This salad was too good not to share. So here we are.

Drinking lots and lots of water and recording everything I eat on an app called Carb Manager. Not my typical self here, I suck at recording things. But, to be honest, it’s been fun to see the progress of what I eat, my water intake and weight progress.

Hope you enjoyed my news.

LOW CARB MEDITERRANEAN BURGER SALAD
While raiding my fridge to make something quick for lunch today, I remembered I had a burger patty leftover from dinner the other night that needed to be cooked. This is where the idea came to mind to make a burger salad. I had all the ingredients to make a salad, which I have been enjoying for lunch this week in one way form or another.

The great thing is, this salad takes less than 15 minutes, takes delicious and is healthy. Make it Whole30 approved by omitting the feta cheese. Enjoy!

LOW CARB MEDITERRANEAN BURGER SALAD
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LOW CARB MEDITERRANEAN BURGER SALAD

Low carb MEDITERRANEAN BURGER SALAD with a seasoned beef patty, served with a refreshing tomato, cucumber & olive salad with feta on a bed of arugula.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: burger, easy meal, fathers day dinner, healthy salad, keto, salad
Servings: 1 serving
Calories:
Author: Lena Gladstone

Ingredients

BURGER

  • 1 beef burger patty, uncooked
  • 1/4 tsp sea salt
  • 1/4 tsp dried oregano
  • 1/2 tsp olive oil

GREEK SALAD

  • 1/4 cup cucumber, finely diced
  • 1/4 cup tomato, finely diced
  • 5 kalamata olives
  • 1 tbsp feta cheese, crumbled
  • 1-3 tbsp or more LENASKITCHEN PICKLED ONIONS
  • 1/4-1/2 tsp sea salt, more to taste if needed
  • 1 tbsp olive oil
  • 2 cups fresh arugula
  • 1/4 tsp fresh thyme leaves

Instructions

BURGER

  • Season burger with sea salt and oregano on both sides. I made my beef patties from ground beef because I like mine a bit thicker. If using ground beef make a 1/4 cup sized ball and then flatten into a patty, then season. But you can use premade patties, that works too.
  • Heat pan to medium high heat, add olive oil or oil or choice. Make sure it's hot, then add the burger patty, press down with a spatula so all sides are touching the pan. Or grill them on the grill, both ways will be great. Cook for about 4-6 minutes a side. Whatever is your desired cook on beef. Flip and cook the same amount of time on the other side. Once done, on bed of arugula.

GREEK SALAD

  • Finely dice cucumber and tomato into small cubes. Slice olives into thirds. Mix together with olive oil and sea salt. Taste for seasoning. Top the burger with salad. 
  • Crumble feta cheese on top of salad and burger, add desired amount of LENASKITCHEN PICKLED ONIONS and a sprinkle of fresh thyme. Enjoy!

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

If you make my LOW CARB MEDITERRANEAN BURGER SALAD, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

xoxo,

Lena

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LOW CARB MEDITERRANEAN BURGER SALAD

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