Sometimes in the winter months we look for lighter dinner options to break away from the warm and hearty meals people typically eat when it’s so cold out.  It makes us feel a little healthier and is a great way to get in those veggies 😊

We recently made a Mediterranean Grilled Chicken with Greek Dill Sauce and paired it with Mediterranean Yellow Rice as a side.  It was incredible!  The chicken was tender and juicy, and the rice was light and fluffy.  But the secret to what makes this recipe so good is the seasoning – it makes the dish really savory.  The chicken is prepared with allspice, nutmeg, and cardamon, and the yellow rice is prepared with turmeric and cumin, making both dishes a little sweet.  So run (don’t walk) to your local Festival Foods to gather ingredients to make this wonderful Mediterranean style dish today!

The recipes can be found here:


Let’s start with the Mediterranean Grilled Chicken with Greek Dill Sauce.  The chicken couldn’t be easier to make…simply marinate and grill.  This chicken would pair really well with a salad or could be used in a sandwich/wrap.  I sometimes make extra chicken just so I can use the leftover chicken breasts in other ways.  The Greek Dill Sauce could also be used as a salad dressing or for dipping veggies.

The recipe can be found here.

Start by preparing the chicken to marinate.  In a small bowl, combine the minced garlic, spices, and 3 Tbsp olive oil.  Add the chicken and toss to completely coat.

Slice the onion and layer in the bottom of a baking dish.  If I am only making 2 chicken breasts, I tend to use a 9×9 baking dish for size reference.  Place the chicken breasts on top of the onions.  Pour any remaining marinade over the top.  Drizzle 2 Tbsp olive oil and the lemon juice over the top.  Cover with plastic wrap and place in the fridge for at least 2 hours but up to 4 hours.

While the chicken in marinating, prepare the Greek Dill Sauce.  Add the minced garlic, dill, yogurt, olive oil, lemon, salt, and pepper to a mixing bowl and whisk to combine.  Taste and adjust the seasoning if needed.  Then cover with plastic wrap and place in the fridge until ready to use.

Once the chicken is done marinating, heat a grill pan or skillet over medium heat.  Add the chicken breasts and grill on each side for 7-8 minutes or until an internal temperature of 165 degrees F is reached.  Discard the onions.

Once cooked through, remove the chicken to a cutting board and slice into strips.  Serve warm with the Greek Dill Sauce on the side.

The recipe can be found here.

The Mediterranean Yellow Rice is what we made for a side dish.  The rice boils in seasoned water and that is what give it a vibrant yellow color and flavor.  I add pine nuts at the end for a little crunch, but you could skip them all together if you prefer.  This is a wonderful recipe and will work as a side dish for non-Mediterranean based meals as well.

The recipe can be found here.

Add oil to a large pot and heat over medium high heat.  Add the onion and sauté for 2-3 minutes or until soft and translucent.  Add the garlic and sauté for 1 minute.

Add the turmeric, cumin, paprika, and salt.  Stir to combine.

Add the water and stir to combine.

Pour in the rice and bring the liquid to a boil.

Once boiling, cover and reduce the heat to low.  Simmer for 15-20 minutes or until the rice is tender and fluffy.

Remove from the heat and stir in the cilantro, parsley, and pine nuts.  Enjoy!

The recipe can be found here.

These 2 recipes pair well together and make a tasty yet light meal.  Maybe a Mediterranean Diet is for me after all 😊

Happy Cooking!

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