Name: Sauteed Dill Chickpeas
Yield: 2 1 cup servings
Ingredients: 15.5 ounce can low sodium chickpeas; 1 teaspoon olive oil; 1 teaspoon fresh dill (chopped); 1/2 teaspoon garlic powder; 1/4 teaspoon lemon zest; 1 Tablespoon fresh lemon juice

Sauteed Dill Chickpeas

August 26, 2025 by Dinner Tonight

Sauteed Dill Chickpeas

Servings

2 1 cup servings

Servings

2 1 cup servings

Sauteed Dill Chickpeas

Servings

2 1 cup servings

Servings

2 1 cup servings

Ingredients

15.5 ounce can low sodium chickpeas
1 teaspoon olive oil
1 teaspoon fresh dill chopped
1/2 teaspoon garlic powder
1/4 teaspoon lemon zest
1 Tablespoon fresh lemon juice

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean and prep your cooking area.
Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel or paper towels.
Heat olive oil in a skillet over medium heat.
Add the chickpeas to the skillet and toss gently to coat them evenly in the oil. Cook for 5–7 minutes, stirring occasionally, until they are lightly browned.
Sprinkle in the fresh dill and garlic powder, stirring well to ensure the chickpeas are evenly coated with the seasonings.
Remove from heat and finish with a sprinkle of lemon zest and juice. Give everything a final stir before serving.

Recipe Notes

Greek Protein Bowls

August 6, 2025 by Dinner Tonight

Fill your day with a vibrant Greek Protein Bowl- packed with bold Mediterranean flavors and wholesome goodness. This power- packed bowl features air fried chicken, crisp cucumbers, juicy tomatoes, kalamata olives, red onions and a sprinkle of feta cheese, all served over delicious cottage cheese. Finish your bowl with dollop of tzatziki, it is the perfect balance of fresh, filling and flavorful.

Greek Protein Bowls

Servings

4 bowls

Servings

4 bowls

Greek Protein Bowls

Servings

4 bowls

Servings

4 bowls

Ingredients

Chicken

1 pound chicken breasts boneless, skinless
2 tablespoons olive oil
1 tablespoon Greek Seasoning
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon garlic powder

For the Bowl

2 cups high protein cottage cheese
1 tablespoon Greek Seasoning
2 cups cherry tomatoes halved
2 cups English cucumbers diced
4 cups romaine lettuce shredded
1 cup red onion thinly sliced
1/2 cup feta cheese

Servings: bowls

Units:

Instructions

Chicken

Wash hands thoroughly.
Clean and prep your area.
In a large bowl, mix olive oil, lemon zest, lemon juice, honey, garlic powder and Greek seasoning.
Flatten chicken to about ½ inch thick and marinate in a shallow dish or Ziploc bag for at least 30 minutes, or up to several hours.
Preheat your air fryer to 380 degrees F. Cook chicken for 7 minutes on one side and flip, cooking an additional 3-4 minutes. Internal temperature should reach 165 degrees.
Allow the chicken to rest for 5 minutes before slicing. Serve with Tzatziki sauce if desired.

Assemble the Bowl

Mix Greek seasoning with the cottage cheese.
Layer bowl with lettuce, cottage cheese, tomatoes, cucumber, red onions and sliced chicken.
Top with a tablespoon of Tzatziki, if desired.

Recipe Notes

Tzatziki sauce not included in nutritional analysis.

Mediterranean Chicken Wrap

July 1, 2025 by Dinner Tonight

Too hot to cook? No problem! This refreshing wrap is packed with rotisserie chicken, a zesty white bean salad, and crisp spinach—perfect for those sweltering summer days. It’s light, flavorful, and comes together in minutes without ever touching the oven.

Mediterranean Chicken Wrap

Servings

6 wraps

Servings

6 wraps

Mediterranean Chicken Wrap

Servings

6 wraps

Servings

6 wraps

Ingredients

Marinated White Beans

15 ounce canned white beans drained and rinsed
2 Tablespoons parsley chopped
2 Tablespoons oregano chopped
2 Tablespoons basil chopped
1/4 cup roasted jarred red peppers diced
2 Tablespoons shallot finely diced
6 ounce jar artichoke hearts chopped
1 garlic cloves minced
1/4 cup extra virgin olive oil
1 teaspoon lemon zest
1 1/2 Tablespoons lemon juice
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper

Wrap

6 Garlic and Herb Tortillas
10 ounces cooked chicken cubed or shredded
2 Cups Spinach cut into bite-sized pieces

Servings: wraps

Units:

Instructions

Wash hands and sanitize the preparation area.
In a mixing bowl, combine white beans, parsley, oregano, basil, red peppers, shallot, artichoke hearts, garlic, olive oil, lemon zest and juice, red pepper flakes, salt and pepper.
Cover with air-tight lid and refrigerate for at least 8 hours to allow flavors to develop.
To assemble wraps, start by laying out tortillas.
Add cooked chicken to center of tortilla, dividing evenly between each wrap.
Top chicken with 1/2 cup marinated white beans.
Add spinach on top of white beans.
To fold wrap, fold in the left and right sides and then roll up wrap from the bottom. Cut wraps in half diagonally and serve.
NOTES Wrap Storage: Wrap each chicken wrap individually or place in air-tight container and store in the refrigerator until ready to serve for easy, premade lunches. Marinated Bean Storage: Prepared Beans will stay fresh in the refrigerator for 3-4 days.

Recipe Notes

Greek Orzo Pasta Salad

June 3, 2025 by Dinner Tonight

This isn’t your average pasta salad, we’ve given it a nutritious twist with chickpea orzo for a protein boost and a zesty lemon pepper vinaigrette that brings the flavor to life!

Packed with all your Greek salad favorites, think juicy tomatoes, crisp cucumbers, Kalamata olives, red onion, and a sprinkle of feta, it’s colorful, crave-worthy, and perfect for picnics or meals on the go.

Take it to the park, prep it for lunch, or serve it as a light summer dinner. However you enjoy it, this one’s a keeper!

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Ingredients

Dressing

4 tablespoons lemon juice
4 tablespoons red wine vinegar
1/2 tablespoon lemon zest
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dijon mustard
1/2 cup extra virgin olive oil

Salad

10 ounces chickpea orzo pasta
2 cups romaine lettuce hearts chopped into ½-inch pieces
2 cups cherry tomatoes quartered (or halved if small, to match size of other ingredients)
1 medium orange bell pepper diced into ½-inch pieces
1 medium English cucumber diced into ½-inch pieces
1/2 small red onion finely chopped
1/4 cup fresh herbs minced (such as dill, mint, basil, oregano, or parsley - use your favorite mix)
1/2 cup kalamata olives halves
1/2 cup reduced fat feta cheese crumbled

Servings: 3/4 cup servings

Units:

Instructions

Dressing:

Whisk together lemon juice, vinegar, lemon zest, mustard, pepper, and salt.
Begin adding the oil in a thin, steady stream while whisking or blending vigorously.

Salad

Bring a large pot of water to a boil.
Prepare the pasta according to the package directions and drain once cooked.
Once drained toss the orzo with a portion of the dressing so it does not stick together.
Transfer the cooked orzo to a large, shallow container and spread it out evenly to cool quickly and safely.
Once cool, place orzo, lettuce, tomatoes, pepper, cucumber, red onion, herbs, olives, feta, and remaining dressing into a large bowl and mix well.

Recipe Notes

Greek Pasta Salad Nutrition Facts Serving size 3/4 cup 16 Amount per serving Calories 160 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 210 mg 9 % Total Carbohydrate 14 g 5 % Dietary Fiber 3 g 11 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 1.2 mg 6 % Potassium 330 mg 8 %

Mixed Berry Galette

November 22, 2024 by Dinner Tonight

Looking for a dessert that’s as easy as it is delicious? This Mixed Berry Galette is the perfect choice! With juicy berries wrapped in a golden crust, it’s a simple yet stunning way to impress your family and friends.

Mixed Berry Galette

CourseDessert

Servings

8 1 slice servings

Servings

8 1 slice servings

Mixed Berry Galette

CourseDessert

Servings

8 1 slice servings

Servings

8 1 slice servings

Ingredients

1 10 inch pie crust
1 cup fresh or frozen cranberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
2 teaspoons lemon zest
1 Tablespoon vanilla extract
1/4 teaspoon salt
1 Tablespoon mint leaves
1/2 cup unsalted pistachios chopped

Servings: 1 slice servings

Units:

Instructions

Preheat oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper to place your galette for baking.
Roll out the pie crust out to a 12 in. circle. It does not have to be a perfect circle, but make sure the ends to not tear. Place your dough onto the cookie sheet.
In a medium mixing bowl, combine cranberries, raspberries, blueberries, lemon zest, vanilla, and salt. Mix until all the ingredients are well incorporated.
Pour in the fruit mixture into the middle of your dough, but make sure to leave 1 ½ inches of crust around the edges.
Fold the edges of your crust dough over the fruit mixture, pinching the folds together to prevent it from unfolding. The center top of your fruit mixture should remain exposed.
Place it in the oven for 30-35 minutes or until the crust is golden brown.
Allow it to cool for 20 minutes before placing it in a serving dish and top with fresh mint leaves and pistachios. Serve warm.

Recipe Notes

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