Posts in "Recipes"
Greek Chicken Bowls
Greek Chicken Bowls | Freckled Italian

This is one of my current favorite recipes—I’ve been making it at least once a week lately and I love it because it’s great for meal prep, which is a thing I really never got into until recently. Rice, marinated chicken, a little tomato salad, and some homemade tzatziki can all be made ahead of time and put together when you’re ready to serve and eat. You could use regular white rice but I like to add lemon when it’s cooking to give it a little something extra.

Greek Chicken Bowls | Freckled Italian
Greek Chicken Bowls | Freckled Italian

Ingredients:

  • About 1 pound of chicken breast

  • 1/4 cup olive oil

  • 1 tablespoon dried oregano

  • The juice of 1 lemon, divided

  • 1/2 cup cherry tomatoes, quartered or diced

  • 1/4 cup red onion, diced

  • Half of a large cucumber, peeled and diced

  • 1-2 cups of uncooked rice

  • 1/2 cup of Greek yogurt

  • 1-2 tablespoons of chopped fresh mint and/or dill

  • The other half of the cucumber, grated

  • 1 clove of garlic, crushed and minced, divided

  • A drizzle of olive oil

  • Salt and pepper, to taste

Instructions:

  1. Mix together olive oil, dried oregano, half of the garlic clove, and half of the lemon juice. Season with salt and pepper and add chicken. Marinate for at least 30 minutes at room temperature, or longer in the refrigerator.

  2. While chicken marinates, make the tzatziki by combining yogurt, mint and/or dill, grated cucumber, and half of the garlic clove. Season with salt and pepper and add a drizzle of olive oil. Cover and refrigerate until ready to serve.

  3. Put together the tomato salad by combining tomato, diced cucumber, and red onion. Season with salt and pepper and set aside.

  4. Make rice according to package instructions—I like to make mine in the pressure cooker (1 cup rice to 1 cup water or broth for 2 minutes on high pressure, then natural release of pressure which takes 10-20 minutes depending on how much I’ve made). Add some salt and pepper, the other half of the lemon juice, and a drizzle of olive oil to the pot for extra flavor.

  5. Place a large pan over medium-high heat and allow to preheat. Add chicken to the pan and cook for 3-4 minutes on each side, or until browned and completely cooked through. Remove from heat and allow to rest for about 5 minutes before slicing or dicing meat into smaller pieces.

  6. To assemble and serve, spoon rice into bowls and top with chicken, tomato salad, and a generous dollop of tzatziki. You can add pita bread as well if you want!

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Easy Baked Eggs (Paleo, Vegetarian, Gluten-Free)
Easy Baked Eggs | Freckled Italian

One of my favorite easy meals is a quick, chunky tomato sauce that comes together in a cast iron pan before I drop a few eggs in to cook slowly. What really makes the whole thing sing is a couple slices of crusty toasted sourdough, but it is still just as delicious on its own. This makes a great breakfast but an even better lunch/dinner when you don’t feel like cooking or doing the dishes—trust me, I’ve been there more times than I care to admit.

Easy Baked Eggs | Freckled Italian

Ingredients:

  • About 20 ounces of cherry tomatoes

  • 2-3 tablespoons of olive oil

  • 2 cloves of garlic, smashed

  • About 1/4 teaspoon crushed red pepper (more if you like it spicier)

  • 3-4 eggs

  • Salt and pepper, to taste

  • Fresh basil or parsley

Instructions:

  1. In a cast-iron skillet, warm up the olive oil over medium heat. Add the smashed garlic and stir gently until browned and fragrant, about 2-3 minutes. Remove the garlic from the oil after a few minutes so it doesn’t burn.

  2. Add the crushed red pepper to the oil and stir. Add the tomatoes and allow to cook gently for 4-5 minutes, stirring occasionally. Once they start to soften you can begin smashing the tomatoes gently with the back of a spoon or a spatula. Once the tomato mixture is nice and liquid-y, season with salt and pepper, reduce heat to low, and cover. Cook for another 8-10 minutes.

  3. Remove the lid and check your tomatoes—are they simmering? Use a spoon to create a few wells and gently crack eggs in. Season eggs, cover again and cook another 3-4 minutes, or until whites are set but yolk is still runny. If you like them cooked more, then allow more time.

  4. Remove from heat and carefully spoon eggs out with tomato sauce. Serve as is with a sprinkle of herbs or on toast (or over a bowl of rice! It’s good on everything).

Easy Baked Eggs | Freckled Italian
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Vanilla Bean Chia Pudding (Paleo, Gluten-Free, Vegan)
Vanilla Bean Chia Pudding | Freckled Italian

I’m finally hopping on the chia seed pudding train and I’d like to tell you that it is…interesting! I’m actually a pretty huge fan of the texture but I could see how it might take some getting used to. The way the chia seeds absorb liquid is really quite bizarre but man does it end up being a delicious and healthy little snack!

I decided to keep it simple for my first try and just made a basic vanilla bean chia pudding (I even used alcohol-free vanilla so Sophie could try it out at her next snack time—she played with it for about 10 minutes before deciding she was also a fan and devouring most of what I put in her bowl), but you could really get creative with both flavors and toppings.

Vanilla Bean Chia Pudding | Freckled Italian

Between breakfast and a few snacks it did not last very long, so I’ll be making another batch really soon—probably a chocolate version next!

Vanilla Bean Chia Pudding (Paleo, Gluten-Free, Vegan)

Ingredients:

  • 1/4 cup + 2 tablespoons chia seeds (6 tablespoons)

  • 2 cups milk (almond, cow, whatever you prefer—for this recipe I chose an almond/cashew mix)

  • 1 teaspoon vanilla extract (you could also use a real vanilla bean if you have one on hand—just cut in half and scrape the inside out)

  • Whatever toppings you like: banana slices, berries, etc.

Instructions:

  1. In a large container with a lid, mix chia seeds, milk, and vanilla extract. Stir well to ensure that there are no clumps, then transfer to refrigerator and chill overnight.

  2. To serve, spoon into bowls and top with fresh fruit or granola.

Vanilla Bean Chia Pudding | Freckled Italian
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