Mediterranean Glory Bowl combines health benefits with flavorful roasted zucchini, pomegranate, avocado, feta, chicken sausage, and lime juice. 

Halloooo.

We are officially heading into the holidays!!  WoOp wHoO!! I love them.  Starting with Halloween, then Thanksgiving, happiest at ChristmasThyme, wrapping up with a New Year’s Celebration.

Our Mediterranean Glory Bowl is a seasonal recipe; pomegranate season. I have a sentimental love for pomegranate and to a fault may include them in one too many recipes.  Thanks for hanging in there with me.

Ingredient Breakdown

I have a favorite holiday dip/salsa recipe that I prepare every year.  Pomegranate, Zuchinni & Avocado Salsa is Mediterranean flavor love…in it’s GLORY.  Thus the name of this Lunch Bowl.  I added sweat Italian chicken sausage and farro for a burst of protein.

I’ve bragged on Farro before.

I was studying the bulk bins at my local Whole Foods Market looking for something different.  I was charged up to discover that Farro is packed with goodness. 

Here are a few Farro ‘features’ if you will:

• Farro is one of the oldest cultivated grains and has been consumed for over 5000 years.
• With 8 grams of protein and 7 grams of fiber per cooked cup, Farro is an energy power house.
• Because it’s a complex carb, Farro breaks down slowly, helping to stabilize your energy over longer periods of time.
• Farro is high in B vitamins and minerals, especially Magnesium which has been said to ease tension and menstrual cramps.
• And the best part, Farro tastes great and is super versatile to use.  I think you’ll love it’s slightly chewy nutty flavor.

Now combine all those health benefits with the pop of fresh oregano roasted zucchini, sweet pomegranate, creamy avocado, sharp feta, savory chicken sausage, with a generous squeeze of lime juice.  Mediterranean Glory Bowl for breakfast, lunch or dinner for me!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Mediterranean Glory Bowl

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 350kcal

Ingredients

• 2 sweet Italian chicken sausages
• 2 zucchini cut into ½” dice
• 1 Tbl. olive oil
• 1 tsp. fresh oregano chopped
• ½ tsp. sea salt & freshly cracked pepper
• ⅓ cup red onion finely diced
• 1 avocado cut into ¼” dice
• ½ cup pomegranate arils
• 3 Tbl. crumbled feta cheese
• 1 lime
• 2 cups salad greens
• 1 cup farro prepared according to package instructions

Instructions

• Preheat oven to 400 degrees.
• Toss zucchini with olive oil, oregano, and salt & pepper. Spread in a single layer on a baking sheet, along with sausages. Roast, tossing once, until golden brown, about 25 minutes.
• Meanwhile, prepare farro according to package instructions.
• To prepare bowl make a bed of salad greens and cooked farro. Add a spoonful of each remaining ingredient, including sliced sausage. Squeeze lime juice over top.

Notes

Serving size = 1/4 recipe. 9 WW Pts+ per serving.

The post The Best Mediterranean Glory Bowl appeared first on Lemony Thyme.

Whether you have a favorite Greek restaurant or a favorite Greek Island, this dressing will save you the trip!

I love how the classic Mediterranean aromatics and herbs make this dressing sing. But its the salty tangy feta cheese that’s the star. Sweet honey and the acid from the red wine vinegar are the perfect balance.

All of the ingredients go into your food processor, making this dressing quick & easy to make. I have a mini KitchenAid Food Chopper that I use almost daily. One of my most treasured kitchen appliances!

Homemade is better.

Especially homemade salad dressings. No chemicals or preservatives.

Just real good ingredients.

Garlic, shallot, lemon zest and a touch of honey infuse a base of extra virgin olive oil and red wine vinegar. Fresh basil and oregano add familiar Greek flavor. While the feta cheese adds a nice salty finish.

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer! Give our Greek Salad or Mediterranean Chopped Salad a try.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Quick Greek Red Wine & Feta Vinaigrette

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer!

Course Dressing

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 zest of one lemon
• 1 shallot
• 1 clove garlic
• 2 Tablespoons fresh oregano leaves
• 1/4 cup fresh basil leaves
• 1/4 cup feta cheese
• salt & pepper to taste

Instructions

• Combine all ingredients except feta, salt & pepper in bowl of a food processor. Purée. Add in feta and pulse until creamy, but with small pieces of feta still visible. Season with salt & pepper to taste.

The post Quick Greek Red Wine & Feta Vinaigrette appeared first on Lemony Thyme.

Lemon and feta and fresh spinach and herbs all playing so nicely together.

Ground chicken is such a wonderful canvas for painting big bold flavors and that’s exactly what we’ve done on this Greek Meze platter.

Meze (or mezze) pronounced Meh-ZEH, simply means small plates or an assortment of finger foods and appetizers. Welcome to my happy place.

I could have paired these Greek Chicken Meatballs with a side of rice and it would have been a delicious meal.

But when I have the chance to make an assortment of dishes to be shared with my favorite people, I’m all in.

A nice Greek salad, tzatziki sauce, hummus, assorted olives, pita bread and Greek chicken meatballs make a flavorful Mediterranean inspired board.

How to Make the Meatballs

These meatballs are loaded with flavorful aromatics and come together so quickly.

Simply combine all ingredients except your chicken and mix well. Then add in the chicken and mix until just combined. Form into meatballs, I like these on the larger size – about 1 1/2-inches in diameter (15 meatballs). Then into the oven for 15 minutes at 400 degrees F.

Garlic & Herb Seasoning Blend Recipe

The Results

Greek Chicken Meatballs, inspired by my Greek Chicken Meatloaf, are super flavorful and juicy. They are a wonderfully healthy lunch or dinner option and they reheat beautifully.

If you’re interested in serving these as a Meze, consider pairing them with some of these options.

Greek Salad

Tzatziki Sauce

While I have attempted Homemade Pita Bread (no pockets but makes a tasty flatbread), I recently discovered this Gluten Free Pita Bread by BFree and it’s pretty tasty!

Hummus

Tabouleh & Coucous Salad

Pork Souvlaki

Lamb Gyro

Baked Shrimp {with Feta & Herbs}

That my friends concludes our March Meatball Madness!

For a look back at all the recipes shared over the past month check out Our Favorite Meatball Recipes {and a food truck fantasy}.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Greek Chicken Meatballs {with Spinach & Feta}

Greek Chicken Meatballs are super flavorful and juicy. They are a wonderfully healthy lunch or dinner option and they reheat beautifully.

Course Entree or Appetizer

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/2 cup crumbled feta cheese
• 1/3 cup panko breadcrumbs (use Gluten Free for GF version)
• 1 large egg
• 1 cup fresh spinach rough chopped
• 1 scallion thinly sliced
• 1 Tablespoons fresh oregano (and/or parsley) chopped
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh lemon juice
• 1 teaspoon Garlic & Herb Seasoning Blend see recipe link in post
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

To Serve

• Greek Salad Recipe link in post
• Hummus Recipe link in post
• Tzatziki Sauce Recipe link in post
• Pita Bread
• Assorted Olives

Instructions

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all ingredients except chicken and mix well. Add in ground chicken and mix just until combined. Form into 1 1/2-inch meatballs and place on prepared baking sheet. Bake for 15 minutes until meatballs are firm to the touch.

To Serve

• Serve meatballs with Greek Salad, Hummus, Tzatziki Sauce, assorted olives and warm Pita Bread.

The post Greek Chicken Meatballs {and a Meze Platter} appeared first on Lemony Thyme.

I promise. Oh my gosh the savory flavors…..shrimp bathing in lemon, saffron, garlic, fresh herbs, olive oil, bursting tomatoes and feta.

You will want to soak up all that goodness with a hunk (or two) of crusty bread!

The saffron, lemon zest, salt and sugar are ground together using a mortar & pestle. If you don’t have one you can use a cutting board and the back of a chef’s knife to grind the ingredients. Then add the lemon juice and let sit for 5 minutes so the saffron can release it’s wonderful flavor.

Add the garlic, fresh herbs and two tablespoons of olive oil to the saffron mixture and grind until well combined. Pour mixture over shrimp and let marinate for 15 minutes.

Nestle the shrimp, feta and cherry tomatoes into a casserole dish that’s just large enough to hold them. Then pour remaining olive oil over top. Bake at 275 degrees for 30 minutes until the shrimp turn pink and are cooked through.

The aromas alone had me sold, but when you taste the olive oil broth that forms you will immediately reach for a piece of crusty bread (or a spoon) and dig right in. Baked Shrimp with Feta & Herbs is amazing!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post Baked Shrimp {with Feta & Herbs} appeared first on Lemony Thyme.

You know the kind that cook in the most delicious lemony garlicky broth!

I absolutely adore them and wanted to recreate a version to go with our Greek Chicken Burgers.

These lemony potato wedges have all the beautiful flavors of the classic roasted Greek potato recipe but are crispy like steak fries.

If you love Crispy Baked Potato Wedges like I do check out <—– that link for dipping sauces three ways ;-).

Once you cut the baking potatoes into large wedges, you parboil them for a few minutes before baking. This helps them crisp up nicely. Season with salt, pepper, garlic powder and paprika then into a 450 degree F. oven for 15 minutes, flip and return to the oven for another 10-15 minutes.

Transfer from baking sheet to serving tray. Sprinkle with crumbled feta cheese, fresh lemon zest, fresh oregano leaves and a generous squeeze of fresh lemon juice. Season with salt & pepper to taste.

We paired these Greek Style Potato Wedges with our Greek Chicken Burgers. These burgers are packed with fresh herbs, feta cheese, spinach and aromatics. The flavor pairing is spot on and who doesn’t love burgers & fries!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Greek Style Potato Wedges

These Greek Style Potato Wedges have all the beautiful flavors of the classic Greek Potato recipe but are crispy like steak fries.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Ingredients

• 4 russet baking potatoes each cut into 8 wedges
• 1/4 cup olive oil
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 teaspoon paprika
• 1 lemon zest & juice
• 1/2 cup feta cheese crumbled
• 1 Tbl fresh oregano chopped

Instructions

• Preheat oven to 450 degrees F.
• Cut each potato into 8 wedges. Bring large sauce pan of water to boil. Add potatoes and cook 5 minutes. Drain.
• Toss parboiled potatoes with olive oil, garlic powder, paprika, salt and pepper. Spread evenly on large baking sheet. Bake for 15 minutes, then use spatula to turn over potatoes. Continue baking for an additional 10-15 minutes or until golden brown.
• Transfer from baking sheet to serving tray. Sprinkle with feta cheese, lemon zest, fresh oregano and squeeze of fresh lemon juice. Season with salt & pepper to taste.

The post Greek Style Potato Wedges With Feta appeared first on Lemony Thyme.

With summer in full swing, it was time to recreate one of my most favorite Lemony Thyme comfort food recipes.

These burgers have all the fresh bright flavors that Greek food brings – lemon, fresh oregano, spinach, feta, aaahhhhh. They are super moist, easy to make and reheat beautifully.

You can easily double the recipe and have them for dinner tonight and lunch tomorrow! When reheated it’s quite possible that the flavors are even brighter.

I love to pair these burgers with Greek Style Potato Wedges to take everyday Burgers & Fries to a whole new level. You’ll absolutely love the combination! Make an easy lemon aioli to spread on your burger and dunk your fries into!

These juicy Greek Style Chicken Burgers are so full of flavor. The lemon and garlic are front and center and the fresh oregano shines through.

Does your family have a go-to burger recipe? We like to mix it up and experiment with new flavor combinations. I’d love for you to share some of your favorites in the comments below. Your feedback keeps the burger love grillin’!!

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Greek Chicken Burgers

These burgers are super moist with all the fresh bright flavors you love in Greek cooking.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 lb. ground chicken
• 1 egg
• 1/2 cup feta cheese crumbled
• 1/3 cup panko bread crumbs
• 1 1/2 cups fresh spinach leaves rough chopped
• 1 scallion thinly sliced
• 2 Tablespoon fresh oregano chopped
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic & herb seasoning or garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tbl olive oil for pan frying, more if needed
• 4 burger buns or lettuce wraps optional

Instructions

• Combine all ingredients in medium bowl, then form into four burger patties.
• Heat cast iron or heavy skillet over medium-high heat, add olive oil, then pan fry burgers 5-7 minutes per side until golden brown. Allow to rest 5 minutes before serving.

The post Juicy Greek Style Chicken Burgers appeared first on Lemony Thyme.

Pork Souvlaki {with Tzatziki Sauce}.

It’s time for a relatively wordless Wednesday.  These skewers of happiness happened.  A simple marinade of olive oil, lemon juice, red wine vinegar, garlic and fresh oregano infuse the tender pork chunks with classic Greek flavor.

Marinate at least two hours or up to overnight.  Thread onto skewers and grill.  Reduce remaining marinade.  Serve Pork Souvlaki on pita flat bread, with sliced red onion, tomato and freshly made Tzatziki Sauce.  Fresh and flavorful.  Enjoy!!

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Pork Souvlaki {with Tzatziki Sauce}

Author Libby with Lemony Thyme

Ingredients

• 4 bamboo skewers soaked in water for 30 mins.
• 1 lb. pork loin 1-inch cubed
• 1/2 cup extra virgin olive oil
• 4 Tbl. fresh lemon juice
• 2 Tbl. red wine vinegar
• 2 Tbl. chopped fresh oregano
• 2-3 garlic cloves grated
• 1/4 tsp. black pepper
• 1/4 tsp. salt

To serve…

• 2 pita flat breads
• thinly sliced red onion
• diced fresh tomato
• fresh oregano sprigs
• Tzatziki Sauce see recipe link in post

Instructions

• Combine pork cubes and marinade ingredients in a zip top bag. Marinate for 2 hours or overnight.
• Heat grill or grill pan to medium-high.
• Thread marinated pork cubes onto soaked bamboo skewers. Pour marinade into a small saucepan and boil to reduce for 2-3 minutes.
• Grill skewers for 2 minutes per side or to 160 degrees when checked with an instant read thermometer. Allow to rest for 5 minutes before serving.

To serve…

• Place pork souvlaki skewers over pita flat breads. Drizzle with reduced marinade. Sprinkle with thinly sliced red onion, diced tomato, fresh oregano. With a healthy side of Tzatziki Sauce.

The post Pork Souvlaki {with Tzatziki Sauce} appeared first on Lemony Thyme.

So many beautiful colors and flavors in this Mediterranean Lunch Bowl.  Roasted red peppers, marinated artichoke hearts, luscious olives, orzo pasta, baby spinach, and grilled lemon & herb chicken.  Pulled together from ingredients already in our fridge and pantry. 

It was about a week ago when I made this fabulous 7-Layer Hot Italian Dip.  Several of those layers found their way into the Mediterranean Lunch Bowl.  Just a little hint that these two recipes play very nicely together.

As a bonus, this lunch bowl fits nicely into our healthy choices plan.  Because the ingredients bring big bold flavor there was no need for a heavy dressing.  Instead I simply used some of the juices from the olives, red pepper and artichoke hearts with a drizzle of olive oil and lemon juice.  And serving this bowl….in a bowl, keeps portion control in check.  Go me.

I’ve mentioned recently that we have a new Sprouts Farmers Market, conveniently located along my route to work.  They have a gorgeous olive bar, loaded with all kinds of marinated love.  You can buy as little as one olive if you choose.  That makes a Mediterranean Lunch Bowl all the more wonderful.

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Mediterranean Lunch Bowl

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the lemon & herb chicken…

• 1 boneless skinless chicken breast 6-8 ounces
• 2 fresh rosemary sprigs
• 2 fresh oregano sprigs
• 1 Tbl. capers
• 1 lemon

For the bowls…

• 1/2 cup orzo pasta
• 3 cups fresh spinach
• roasted red pepper with juice
• marinated artichoke hearts with juice
• assorted olives with juice
• olive oil
• salt & pepper

Instructions

For the lemon & herb chicken…

• Press the rosemary, oregano, capers and 2-3 lemon slices onto the chicken breast. Grill in a grill-pan over medium heat for 5-7 minutes, then gently turn and grill an additional 5-7 minutes or until cooked through. Remove and allow to stand for 10 minutes.

For the bowl…

• Prepare the orzo according to the package instructions. Drain; season with olive oil, salt & pepper.
• Divide fresh spinach, sliced grilled chicken, orzo, roasted red pepper, artichoke hearts, and olives between two bowls.
• Combine reserved marinating liquids with olive oil and lemon juice to taste. Drizzle over bowl ingredients.

The post Mediterranean Lunch Bowl appeared first on Lemony Thyme.

For the most part, our pantry staples are pretty common.  We keep canned tomatoes and beans, dried pasta, boxed broths, baking supplies, etc.  However there are a couple of other unique items I like to keep on hand just in case.

Just in case a recipe for Greek Chicken & Eggplant Stew crosses my path.

I was skimming through the pages of some of my oldest cookbooks and that’s where I found the inspiration for this dish.  We always have boneless chicken breasts in the freezer and I had just purchased an eggplant with the intention of spiralizing it into noodles.  My just in case ingredients paired perfectly with this recipe, those being canned artichoke hearts and jarred mushrooms.

Greek Chicken & Eggplant Stew on it’s own is mild with a certain creaminess we’ll attribute to the eggplant.  When it came time to serve I opted for a little flavor punch.  That’s where the Citrus Herb Gremolata came into play.  Finely minced fresh oregano, lemony thyme, garlic and fresh spinach with lemon zest, toasted buttered panko breadcrumbs and a pinch of salt.  It was absolutely perfect with this dish.  Gremolata will find it’s way onto many future dishes.  Fresh herbs are our friends.

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Greek Chicken & Eggplant Stew {with Citrus Herb Gremolata}

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Author adapted from Treasury of Light Cooking

Ingredients

For the Chicken & Eggplant Stew…

• 1 1/2 lbs. boneless skinless chicken breasts
• 2 Tbl. flour
• 1 Tbl. olive oil
• 1 medium eggplant peeled & cubed (about 2 cups)
• 1 6- ounce jar mushrooms or 6-ounces sliced fresh mushrooms
• 1 medium onion diced
• 2 garlic cloves minced
• 1 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 2 cups fat-free chicken broth
• 1/4 cup dry sherry
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 14- ounce artichoke hearts drained
• 4 ounces cooked pappardelle pasta

For Citrus Herb Gremolata…

• 1/2 cup panko breadcrumbs
• 2 Tbl. butter melted
• 2 cups fresh spinach leaves finely chopped
• 1 Tbl. fresh oregano minced
• 1 Tbl. fresh lemony thyme minced
• zest of one lemon
• 2 garlic cloves minced
• pinch of salt to taste

Instructions

For Chicken & Eggplant Stew…

• Place chicken breasts between two sheets of plastic wrap; pound to an even thickness. Cut each breast in half. Lightly dust with flour.
• Heat olive oil in a heavy bottom pan or Dutch oven. Brown chicken pieces on each side. Remove. Add eggplant, mushrooms, onion, garlic and seasonings to pan; cook for 5 minutes, stirring occasionally.
• Return chicken to pan. Stir in chicken broth, sherry, salt & pepper. Simmer covered for about 1 hour or until chicken is done and juices run clear. Add in artichokes during last 20-minutes of cooking.
• Combine citrus herb gremolata ingredients. To serve, top hot cooked pappardelle pasta with stew. Generously sprinkle gremolata on top.

The post Greek Chicken & Eggplant Stew {with Citrus Herb Gremolata} appeared first on Lemony Thyme.

We use ground chicken, which on its own is fairly bland.  No worries.  Here’s how we bring full blown flavor to this dish. 

I am a self proclaimed lover of all meatloaves and meatballs.  I can’t recall a meat-loaf combination that I didn’t love. 

There’s something about mixing savory aromatics, select seasonings, and fine diced veggies with meat protein.  Doesn’t have to be ‘meat’ as we know it.  I love a great nutloaf or mushroom/veggie combo. 

Our Greek Chicken Meatloaf with Spinach & Feta incorporates classic Mediterranean flavors like fresh oregano, lemon zest, garlic and pungent feta cheese. 

Trust me.  This meatloaf can handle all of these punchy flavors and might be as good leftover as it is on day one.

We’re talking a super easy to make recipe that your entire family will love!

Serve this meatloaf with Greek Style Potatoes and a nice bright Greek Salad and you’ll achieve hero status! Grab your cape. You deserve it!

You might also love our Greek Chicken Meatballs and Greek Chicken Burgers!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Greek Chicken Meatloaf {with Spinach & Feta}

Author Libby with Lemony Thyme

Ingredients

• 1 1/2 lbs. ground chicken
• 1 egg
• 1 1/2 cups fresh spinach leaves rough chopped
• 2 scallions sliced
• 1 cup crumbled feta cheese
• 1/2 cup fresh bread crumbs
• 2 Tbl. fresh oregano or parsley chopped
• 1 Tbl. Worcestershire sauce
• 1 tsp. fresh lemon juice or zest
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1/2 tsp. salt
• 1/2 tsp. black pepper

Instructions

• Preheat oven to 350 degrees. Oil a standard loaf pan.
• Mix all ingredients by hand until just combined. Turn out into oiled pan. Place loaf pan on baking sheet and place on middle rack of preheated oven.
• Bake for 45-55 minutes until internal temperature is 165 degrees. Allow to rest for 10-minutes before slicing.

The post Greek Chicken Meatloaf {with Spinach & Feta} appeared first on Lemony Thyme.