By emphasizing plant-based foods, eating fish and poultry at least twice a week, replacing butter with healthy fats like olive oil, and using herbs and spices instead of salt to flavor foods, the Mediterranean diet is well-documented for promoting good health and longevity. This summer embrace this healthy eating plan with our grilled chicken & vegetables and salad recipes.
Vinaigrette Dressing & Marinade
- 8-10 tablespoons olive oil
- About ¼ cup red wine vinegar
- Juice from ½ lemon
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Dijon mustard
- Fresh ground black pepper
Directions: In a small bowl, whisk the ingredients together. If the dressing is thick, add a bit more red wine vinegar but be careful not to add too much.
- 4 Skinless, boneless chicken breasts
Directions: Place chicken breasts in glass dish. Add a few tablespoons of vinaigrette dressing, coating the chicken evenly. Grill on medium hot grill until tender, about 20-25 minutes.
- Red bell pepper, cleaned and cut into quarters
- Orange bell pepper, cleaned and cut into quarters
- Yellow bell pepper, cleaned and cut into quarters
- 8-10 Large brown mushrooms, cleaned and cut in half
- Zucchini, cleaned and cut into ¼” slices
Directions: Once cleaned and cut, place vegetables in a large bowl. Toss vegetables with a few tablespoons of vinaigrette dressing, coating evenly. Grill on a low to medium hot grill for about 15 minutes.
1 Romaine lettuce head, washed, dried & cut into pieces
½ Cucumber, cleaned & sliced
2 Roma (plum) tomatoes or handful of cherry tomatoes
½ Green pepper, cleaned & sliced
½ Red onion, halved and thinly sliced
8-10 Peperoncini, sliced
15-18 Kalamata olives (pitted)
¼ Feta cheese, crumbled (optional)
Directions: Toss ingredients with about 6-8 tablespoons of vinaigrette dressing in a large bowl.