I love this menu from my Mediterranean Cooking Class, it packs a ton of flavor, celebrates summer produce and can be made in under 20 minutes. What more could anyone ask for?
Herb Crusted Chicken
4 chicken breasts
Salt & pepper to taste
2 teaspoons each Ground Oregano & Paprika
3 Tablespoons We Olive Arbequina Olive Oil
Directions: In parchment paper sprinkle chicken with salt & pepper and season generously with seasoning on each side. Fold parchment paper over chicken and beat with rolling pin to flatten. In a large saute pan on medium high heat drizzle olive oil into pan. Wait for 1 minute to heat oil. Saute for 3-4 minutes on each side until chicken reaches 160*and is crispy.
4 Spring Onions, tips removed finely minced
1 bunch of dill, stems removed finely minced
Assorted colors of bell pepper, small dice
6oz of halved or strips sun-dried tomatoes not in oil
3 Tablespoons of We Olive Extra Virgin Olive oil, Plus more for drizzling
1 cup of couscous
Juice and zest of lemon
6oz of crubled feta
Salt & Pepper to Taste
Directions: In a heat proof bowl add couscous with 2 cups of bowling water, sun dried tomatoes, 1 teaspoon of salt, 3 tablespoons of olive oil and stir. Cover and let sit for 5 minutes. Add vegetables, herbs, lemon juice and zest. Taste for seasoning to add salt and pepper. Another drizzle of olive oil and sprinkle with feta cheese.
1 small english cucumber
1 cup of plain yogurt
2 teaspoons of salt
Juice from one lemon
1/2 bunch of mint
Directions: Using a box grater grate the cucumber. Sprinkle 2 teaspoons of salt over cucumber, then squeeze and salty water and remove. Add cucumber to a bowl with yogurt, lemon juice and a pinch of pepper, finely chop and add the top leafy half of the mint, then mix together . Taste for seasoning.