14 Mediterranean Ground Chicken Recipes for a Fresh Twist

Hey there, lovely readers! I’ve been having so much fun experimenting with Mediterranean ground chicken recipes lately. I can’t wait to share 14 fresh and exciting ideas with you that will surely add a twist to your dinner plans. Think Greek chicken meatballs with zesty tzatziki or Mediterranean stuffed peppers bursting with flavor. These recipes combine lean protein with those bold, fresh ingredients we all adore. Let’s explore these delicious options together!

Greek Chicken Meatballs With Tzatziki Sauce

Greek Chicken Meatballs With Tzatziki Sauce is a delightful Mediterranean dish that brings together flavorful ingredients in a harmonious way. The meatballs are made with ground chicken, blended with herbs and spices that are typical of Greek cuisine, offering a light yet savory profile.

Paired with a creamy and invigorating Tzatziki sauce, this dish is perfect for both family dinners and casual gatherings, providing a taste of Greece that’s both comforting and satisfying.

The meatballs are cooked to a golden brown, maintaining their juiciness thanks to the addition of ingredients like breadcrumbs and egg, which help bind the mixture together. The Tzatziki sauce, made from Greek yogurt, cucumber, garlic, and dill, adds a zesty and cooling contrast to the warm, spiced meatballs.

This recipe serves 4-6 people, making it an ideal choice for sharing. Whether served over a bed of rice or alongside a fresh salad, these Greek Chicken Meatballs with Tzatziki Sauce are sure to be a hit.

Ingredients:

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1 egg
• 3 cloves garlic, minced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup Greek yogurt
• 1/2 cucumber, grated
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill

Cooking Instructions:

1. Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, chopped red onion, parsley, oregano, cumin, salt, and pepper. Mix everything until well combined. Be careful not to overmix, as this can make the meatballs tough.
2. Shape the Meatballs: Using your hands, form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or baking sheet as you go.
3. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 6-8 minutes, turning occasionally, until they’re golden brown on all sides and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
4. Prepare the Tzatziki Sauce: While the meatballs are cooking, make the Tzatziki sauce. In a small bowl, combine the Greek yogurt, grated cucumber (drained of excess moisture), lemon juice, minced garlic, dill, and a pinch of salt. Mix well and adjust seasoning if needed.
5. Serve: Arrange the cooked meatballs on a serving platter and serve with the Tzatziki sauce on the side or drizzled over the top. Garnish with extra parsley or dill if desired.

Extra Tips:

For the best flavor, let the meatball mixture sit for about 10 minutes before forming into balls to allow the spices to meld. If you prefer a spicier meatball, consider adding a pinch of red pepper flakes to the mixture.

When making the Tzatziki sauce, be sure to thoroughly drain the grated cucumber to prevent the sauce from becoming too watery. This dish pairs wonderfully with warm pita bread or a fresh Greek salad for a complete meal.

Mediterranean Chicken Stuffed Peppers

This dish isn’t only visually appealing but also highly nutritious, making it an excellent choice for family dinners or gatherings. The combination of protein-rich chicken, fiber-filled vegetables, and heart-healthy olive oil creates a well-rounded meal that’s both satisfying and nutritious.

Whether you’re familiar with Mediterranean cuisine or new to its flavors, this recipe is easy to follow and guaranteed to impress even the pickiest eaters.

Ingredients for 4-6 servings:

• 6 large bell peppers (any color)
• 1 pound ground chicken
• 1 cup cooked quinoa
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1 lemon, juiced

Cooking Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and arrange them in a baking dish with the open side facing up.
2. Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Add the ground chicken, breaking it apart with a spoon, and cook until it’s no longer pink.
3. Mix the Filling: Once the chicken is cooked, stir in the cherry tomatoes, quinoa, oregano, salt, black pepper, paprika, and red pepper flakes (if using). Cook for about 5 minutes, allowing the flavors to meld together.
4. Assemble the Peppers: Remove the skillet from heat and mix in the feta cheese, parsley, and lemon juice. Spoon the chicken mixture into each prepared bell pepper, filling them generously.
5. Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on the edges.
6. Serve: Allow the stuffed peppers to cool slightly before serving. Garnish with additional parsley and feta cheese, if desired.

Extra Tips:

When choosing bell peppers, try to select ones that are similar in size to guarantee even cooking. If you’d like to prepare this dish in advance, you can assemble the stuffed peppers up to the baking step and refrigerate them for up to a day.

When ready to serve, simply bake as directed. Additionally, feel free to customize the filling with your favorite grains or vegetables, such as rice or spinach, to suit your taste preferences.

Ground Chicken Gyro Bowls

Ground Chicken Gyro Bowls are a delightful fusion of traditional Greek flavors and modern culinary innovation. This recipe takes the classic elements of a gyro—succulent, spiced meat, tangy tzatziki sauce, and fresh vegetables—and presents them in a convenient, bowl-style meal. Using ground chicken makes this dish lighter while still providing the robust flavors you expect from a traditional gyro.

Whether you’re looking for a quick weeknight dinner or a satisfying meal prep option, these gyro bowls are sure to please. The dish isn’t only delicious but also customizable. You can adjust the toppings to suit your preferences or dietary needs, making it ideal for families or groups with varied tastes.

The base of the bowl is often a grain such as rice or quinoa, providing a hearty foundation for the seasoned ground chicken. Fresh vegetables add a revitalizing crunch, while the homemade tzatziki sauce ties all the flavors together with its creamy, tangy goodness. Perfect for serving 4-6 people, this recipe guarantees everyone leaves the table satisfied.

Ingredients (serves 4-6):

• 1.5 pounds ground chicken
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 cups cooked rice or quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 cup crumbled feta cheese
• 1 cup tzatziki sauce
• 1 bunch fresh parsley, chopped
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Chicken: In a large skillet, heat the olive oil over medium heat. Add the ground chicken and cook, breaking it up with a spatula, until it’s no longer pink, about 5-7 minutes.
2. Season the Chicken: Reduce the heat to low and add garlic powder, onion powder, oregano, cumin, smoked paprika, salt, and pepper. Stir well to confirm the chicken is evenly coated with the spices. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and set aside.
3. Assemble the Bowls: Divide the cooked rice or quinoa among serving bowls. Top each with a generous portion of the seasoned ground chicken.
4. Add the Vegetables: Evenly distribute the cherry tomatoes, cucumber, and red onion among the bowls. Sprinkle the crumbled feta cheese over the top.
5. Finish with Tzatziki and Garnish: Drizzle tzatziki sauce generously over each bowl. Garnish with freshly chopped parsley and a squeeze of lemon juice for extra brightness.
6. Serve: Serve the bowls immediately with additional lemon wedges on the side for those who prefer more citrus flavor.

Extra Tips:

For an added layer of flavor, consider marinating the ground chicken in the spices and olive oil for an hour before cooking. This step is optional but can enhance the overall taste.

If you prefer a spicier dish, add a pinch of cayenne pepper to the seasoning mix. For a low-carb version, substitute the rice or quinoa with cauliflower rice. Adjust the quantity of tzatziki sauce according to your preference for creaminess.

And remember, the freshness of your vegetables will greatly impact the final taste, so choose the best quality available.

Spiced Chicken Kofta With Yogurt Sauce

Spiced Chicken Kofta With Yogurt Sauce is a delightful Mediterranean dish that combines aromatic spices with ground chicken to create flavorful patties, which are then paired with a revitalizing yogurt sauce. The unique blend of spices like cumin, coriander, and paprika infuses the chicken with a rich, earthy taste, while fresh herbs like parsley add a burst of freshness.

This dish is perfect for a family meal or a gathering, offering a nutritious and satisfying option that can be served with flatbreads, rice, or a simple salad. The yogurt sauce complements the spiced kofta beautifully, offering a cool, creamy contrast that enhances the overall flavor profile. Made with Greek yogurt, lemon juice, and a hint of garlic, it adds a zesty touch that brightens up each bite.

This dish isn’t only delicious but also relatively easy to prepare, making it a great choice for both weeknight dinners and weekend feasts. With a serving size that caters to 4-6 people, this recipe guarantees everyone at the table is well-fed and happy.

Ingredients:

For the Chicken Kofta:

• 1 ½ pounds ground chicken
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup fresh parsley, chopped
• 1 egg
• ½ cup breadcrumbs
• 2 tablespoons olive oil (for cooking)

For the Yogurt Sauce:

• 1 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 2 tablespoons fresh dill or mint, chopped

Cooking Instructions:

1. Prepare the Chicken Mixture: In a large mixing bowl, combine the ground chicken, finely chopped onion, minced garlic, cumin, coriander, smoked paprika, cinnamon, salt, black pepper, chopped parsley, egg, and breadcrumbs. Mix thoroughly until all the ingredients are well combined. Form the mixture into oval-shaped patties or small logs, about 2 inches long.
2. Cook the Kofta: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken kofta in batches, making sure not to overcrowd the pan. Cook each kofta for about 4-5 minutes on each side, or until they’re golden brown and cooked through. Remove from the skillet and let them rest on a paper towel-lined plate.
3. Make the Yogurt Sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and chopped dill or mint. Season with salt and pepper to taste. Mix until smooth and well blended.
4. Serve: Arrange the cooked chicken kofta on a serving platter, and serve with the yogurt sauce on the side. Garnish with additional fresh herbs if desired.

Extra Tips:

For the best flavor, allow the chicken mixture to rest in the refrigerator for about 30 minutes before shaping and cooking. This resting time helps the flavors meld together and makes the mixture easier to handle.

If you find the mixture too sticky, lightly wet your hands with water before shaping the kofta. Additionally, verify the skillet is adequately heated before adding the kofta to achieve a nice sear, which locks in the juices and enhances the taste.

If you prefer baking, place the kofta on a baking sheet and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

Mediterranean Chicken and Quinoa Skillet

Experience the vibrant flavors of the Mediterranean with this delightful Mediterranean Chicken and Quinoa Skillet. This dish combines the savory goodness of ground chicken with the wholesome nutrition of quinoa, all enhanced by a medley of fresh vegetables and aromatic herbs.

It’s a one-pan meal that’s not only easy to prepare but also packed with nutrients, making it an ideal choice for a healthy weeknight dinner. With its colorful presentation and delightful taste, this dish is sure to become a favorite in your household.

Perfect for serving 4-6 people, this recipe is both satisfying and nutritious. The use of ground chicken provides a lean protein source, while quinoa adds a hearty texture and essential amino acids. Infused with Mediterranean flavors such as garlic, oregano, and lemon, this skillet dish is both invigorating and comforting.

Whether you’re looking to impress guests or simply enjoy a wholesome meal, this Mediterranean Chicken and Quinoa Skillet is a fantastic option.

Ingredients (serves 4-6):

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese

Cooking Instructions:

1. Prepare the Ingredients: Begin by rinsing the quinoa under cold water to remove its bitter coating. Dice the red bell pepper and zucchini, halve the cherry tomatoes, and slice the olives. Set all prepared ingredients aside.
2. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the ground chicken and cook until it’s browned and cooked through, about 5-7 minutes. Break up any large pieces with a wooden spoon as it cooks.
3. Add Vegetables and Quinoa: Add the diced red bell pepper and zucchini to the skillet with the cooked chicken. Sauté for 3-4 minutes until the vegetables start to soften. Stir in the rinsed quinoa, chicken broth, cherry tomatoes, olives, oregano, garlic powder, salt, and pepper.
4. Simmer the Skillet: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20 minutes, or until the quinoa is cooked and absorbed most of the liquid.
5. Finish with Lemon and Herbs: Once the quinoa is cooked, stir in the lemon juice and chopped parsley. Taste and adjust seasoning if necessary.
6. Serve and Garnish: Remove the skillet from heat and sprinkle the crumbled feta cheese over the top. Allow it to melt slightly before serving.

Extra Tips:

For added flavor, consider using a mix of fresh herbs such as basil or mint alongside the parsley. If you prefer a bit of heat, add a pinch of red pepper flakes to the skillet while sautéing the vegetables.

This dish can be easily adapted to a vegetarian version by substituting the ground chicken with chickpeas or your favorite plant-based protein. Additionally, it can be stored in the refrigerator for up to three days, making it a great option for meal prep.

Lemon Herb Chicken Patties

Lemon Herb Chicken Patties are a delightful Mediterranean-inspired dish that combines the freshness of lemons with the aromatic flavors of herbs. These patties are perfect for a light dinner or lunch and can be paired with a fresh salad or a side of roasted vegetables.

The ground chicken provides a lean protein base, while the herbs and lemon zest add a burst of flavor that’s both invigorating and satisfying. This recipe is designed to serve 4-6 people, making it ideal for family meals or small gatherings.

The patties are simple to make and can be cooked on a skillet or grilled to perfection. These versatile patties can also be served in a bun for a delicious chicken burger or as a standalone dish with a side of tzatziki sauce.

Ingredients:

• 1.5 pounds ground chicken
• 1 cup breadcrumbs
• 1 egg
• 3 garlic cloves, minced
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Prepare the Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, minced garlic, lemon zest, lemon juice, parsley, mint, oregano, and egg. Season with salt and pepper. Mix well until all the ingredients are evenly incorporated.
2. Form the Patties: Divide the chicken mixture into 8-10 equal portions and shape each portion into a patty. Confirm that the patties are of even thickness so they cook uniformly.
3. Preheat and Cook: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the patties, making sure not to overcrowd the pan. Cook for about 5-7 minutes on each side, or until the patties are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Rest and Serve: Once cooked, transfer the patties to a plate and let them rest for a few minutes. This helps the juices redistribute, keeping the patties moist and flavorful. Serve the Lemon Herb Chicken Patties with your choice of sides.

Extra Tips:

For best results, use fresh herbs as they enhance the flavors considerably compared to dried herbs. If you prefer a spicier version, consider adding a pinch of red pepper flakes to the mixture.

When forming the patties, wet your hands slightly with water to prevent the mixture from sticking to your hands. If grilling, lightly oil the grill grates to prevent the patties from sticking. Enjoy the patties with a squeeze of fresh lemon juice for an extra burst of flavor.

Ground Chicken Souvlaki

Ground Chicken Souvlaki is a delicious Mediterranean-inspired dish that combines the flavors of Greece with the versatility of ground chicken. It’s a healthier twist on the traditional pork or lamb souvlaki, maintaining the essence of the original with a lighter protein. This dish is perfect for family dinners or gatherings, and it’s served with warm pita bread, tzatziki sauce, and a side of fresh salad, capturing the vibrant and fresh flavors of the Mediterranean.

The key to a great Ground Chicken Souvlaki lies in its marinade, which infuses the chicken with a blend of herbs and spices, creating a savory and aromatic experience. The ground chicken is formed into skewers and grilled to perfection, offering a smoky and charred flavor. This recipe serves 4-6 people and is an excellent choice for those looking to enjoy a taste of Greece at home.

Ingredients:

• 1 ½ pounds ground chicken
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Wooden or metal skewers
• Pita bread, for serving
• Tzatziki sauce, for serving
• Fresh salad (lettuce, cucumber, tomatoes, onion), for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
2. Mix the Chicken: Add the ground chicken to the marinade mixture. Use your hands or a spatula to mix until the marinade is evenly distributed throughout the chicken. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to 1 hour to allow the flavors to meld.
3. Form the Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning. Take a portion of the marinated ground chicken and form it around the skewers, pressing gently to make sure it sticks. Repeat with the remaining chicken.
4. Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
5. Grill the Souvlaki: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has grill marks. The internal temperature should reach 165°F (75°C).
6. Serve: Once cooked, remove the souvlaki from the grill. Serve immediately with warm pita bread, a generous dollop of tzatziki sauce, and a side of fresh salad.

Extra Tips:

For a more authentic experience, try adding a pinch of cinnamon to the marinade for a hint of sweetness that complements the savory flavors. If you don’t have a grill, you can use a grill pan or broil the souvlaki in the oven.

Confirm the chicken is well-chilled before forming the skewers to help the meat hold its shape better. Finally, for added flavor, brush the skewers with olive oil just before serving for a glossy finish. Enjoy your taste of Greece!

Mediterranean Chicken and Feta Casserole

Mediterranean Chicken and Feta Casserole is a delightful and hearty dish that brings together the vibrant flavors of the Mediterranean. This casserole combines tender ground chicken with creamy feta cheese, fresh vegetables, and aromatic herbs, all baked to perfection.

It’s a comforting meal that’s perfect for family dinners or entertaining guests, offering a rich combination of textures and tastes that will please everyone’s palate.

This dish isn’t only delicious but also easy to prepare, making it an excellent choice for a weeknight dinner. With a preparation time of around 20 minutes and a cooking time of 30 minutes, you can have a wholesome meal ready in under an hour.

It serves 4-6 people, making it ideal for sharing, and it’s packed with nutritious ingredients that will leave you satisfied and full of energy.

Ingredients for 4-6 servings:

• 1 pound ground chicken
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup crumbled feta cheese
• 1/2 cup black olives, sliced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup cooked quinoa or rice (optional)
• 1/2 cup shredded mozzarella cheese (optional for topping)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a large casserole dish with a bit of olive oil to prevent sticking.
2. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the ground chicken, breaking it apart with a spatula. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Sauté Vegetables: Add the diced onion and minced garlic to the skillet with the chicken. Sauté for 2-3 minutes until the onion becomes translucent. Then, add the red bell pepper and zucchini. Continue to cook for another 5 minutes until the vegetables are tender.
4. Mix in Remaining Ingredients: Add the cherry tomatoes, black olives, dried oregano, and dried thyme to the skillet. Stir everything together and season with salt and pepper to taste. If using quinoa or rice, stir it into the mixture as well.
5. Assemble the Casserole: Transfer the chicken and vegetable mixture into the prepared casserole dish. Sprinkle crumbled feta cheese evenly over the top.
6. Bake: Place the casserole dish in the preheated oven and bake for 20 minutes. If using mozzarella cheese, add a layer on top during the last 5 minutes of baking for a gooey, melted finish.
7. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Extra Tips:

For added flavor, consider incorporating fresh herbs like basil or dill into the casserole before baking. You can also experiment with additional vegetables such as spinach or artichoke hearts to enhance the nutritional profile.

If you prefer a bit of heat, add a pinch of crushed red pepper flakes. This casserole can be made ahead of time and stored in the refrigerator for up to three days; simply reheat it in the oven before serving.

Enjoy this Mediterranean delight with a side of crusty bread or a fresh green salad for a complete meal.

Chicken and Spinach Spanakopita

Chicken and Spinach Spanakopita is a delightful twist on the traditional Greek pastry, infusing it with the rich flavors of ground chicken and fresh spinach. This savory dish is perfect as an appetizer or a main course and brings a Mediterranean flair to your dining table.

The flaky phyllo pastry encases a filling that’s both hearty and aromatic, making it an irresistible choice for any gathering or family dinner. This recipe combines the robust taste of seasoned ground chicken with the earthy notes of spinach, complemented by a harmonious blend of herbs and feta cheese.

The preparation involves layering delicate sheets of phyllo dough for a crispy, golden-brown finish. Whether you’re a seasoned chef or a home cook looking to experiment with Mediterranean cuisines, Chicken and Spinach Spanakopita is an excellent recipe to try. This version serves 4-6 people, perfect for sharing.

Ingredients:

• 1 pound ground chicken
• 10 ounces fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• Salt and pepper to taste
• 1 package phyllo dough (16 ounces), thawed
• 1/2 cup unsalted butter, melted
• 2 tablespoons olive oil
• 1 egg, beaten

Instructions:

1. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

Add the ground chicken to the skillet, cooking until it’s browned and fully cooked through. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.

2. Mix the Ingredients: In a large mixing bowl, combine the cooled chicken and spinach mixture with the crumbled feta cheese, dried oregano, dried dill, and beaten egg. Season with salt and pepper to taste. Mix well until all ingredients are thoroughly combined.

3. Preheat the Oven: Preheat your oven to 375°F (190°C).

4. Prepare the Phyllo: On a clean work surface, carefully lay out one sheet of phyllo dough. Brush it lightly with melted butter. Place another sheet on top and repeat the process until you have a stack of 6 sheets, each brushed with butter.

5. Assemble the Spanakopita: Spread the chicken and spinach mixture evenly over the phyllo stack, leaving about an inch border around the edges. Carefully roll up the phyllo into a log or fold it into a triangular shape, ensuring the filling is sealed within the dough.

6. Bake the Spanakopita: Place the filled phyllo on a baking sheet lined with parchment paper. Brush the top with additional melted butter. Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.

7. Serve and Enjoy: Allow the spanakopita to cool for a few minutes before slicing it into portions and serving.

Extra Tips:

When working with phyllo dough, keep it covered with a damp cloth to prevent it from drying out and becoming brittle. Be gentle when handling the sheets as they can tear easily, but don’t worry too much about imperfections—they will still bake beautifully.

To add a bit of variety, consider incorporating other herbs like fresh parsley or mint into the filling for an extra burst of flavor. Finally, for a richer taste, you can substitute some of the butter with olive oil when brushing the phyllo sheets.

Greek Chicken and Rice Stuffed Zucchini

Greek Chicken and Rice Stuffed Zucchini is a delightful dish that combines vibrant Mediterranean flavors with the heartiness of ground chicken, rice, and fresh zucchini. This dish is perfect for a family dinner or a gathering with friends, offering a healthy and satisfying meal that’s both nutritious and flavorful. The zucchini acts as a vessel to hold the savory filling, which is seasoned with aromatic herbs and spices commonly found in Greek cuisine.

The beauty of this recipe lies in its simplicity and the way it transforms humble ingredients into a dish that bursts with taste and texture. The ground chicken is sautéed with garlic, onions, and a medley of spices, then mixed with cooked rice and stuffed into hollowed-out zucchini halves. Baking the zucchini allows the flavors to meld together, creating a delicious harmony that’s sure to please. Serve it with a side salad or some crusty bread, and you’ve got a complete meal that’s both comforting and wholesome.

Ingredients (Serves 4-6):

• 4 medium zucchinis
• 1 pound ground chicken
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges for serving

Cooking Instructions:

1. Prepare the Zucchini: Preheat the oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the seeds and flesh to create a hollow space for the filling. Be careful not to puncture the skin. Set the zucchini boats aside.
2. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent. Add the ground chicken, breaking it up with a wooden spoon, and cook until it’s no longer pink.
3. Season the Filling: Stir in the oregano, thyme, cumin, cinnamon, salt, and pepper. Mix well to coat the chicken evenly with the spices. Add the cooked rice and stir until everything is well combined.
4. Stuff the Zucchini: Remove the skillet from heat and stir in the feta cheese and half of the chopped parsley. Spoon the chicken and rice mixture into the hollowed-out zucchinis, pressing down gently to pack the filling.
5. Bake the Zucchini: Arrange the stuffed zucchinis in a baking dish and cover with aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender.
6. Serve: Remove from the oven and let them cool slightly. Garnish with the remaining parsley and serve with lemon wedges on the side.

Extra Tips:

When preparing Greek Chicken and Rice Stuffed Zucchini, it’s important to choose zucchinis that are firm and medium-sized to guarantee they hold the filling well. If you prefer, you can substitute ground turkey for chicken or use a blend of both meats for varied flavors.

For an extra touch of zest, consider adding a sprinkle of lemon zest to the chicken and rice mixture. To make the dish more colorful, you can also include some finely chopped bell peppers or spinach in the filling.

Finally, verify that the zucchinis aren’t overbaked to maintain a nice bite, providing a delightful contrast to the soft and savory filling.

Mediterranean Chicken and Olive Pasta

The beauty of this recipe lies in its simplicity and versatility. With just a few staple ingredients and some pantry herbs and spices, you can create a satisfying meal that’s both nutritious and delicious. The ground chicken provides a lean source of protein, while the olives add a burst of flavor and a touch of sophistication.

Serve it over your choice of pasta, and you’ve got a complete meal that will please even the pickiest of eaters.

Ingredients (serves 4-6):

• 1 pound ground chicken
• 12 ounces pasta (such as penne or fusilli)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 cup pitted Kalamata olives, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Cooking Instructions:

1. Cook the Pasta: Begin by cooking the pasta according to the package instructions in a large pot of boiling salted water. Once cooked, drain and set aside, reserving about 1 cup of the pasta water.
2. Prepare the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Brown the Chicken: Add the ground chicken to the skillet, breaking it apart with a wooden spoon. Cook until the chicken is no longer pink and is well browned, about 5-7 minutes.
4. Add the Tomatoes and Olives: Stir in the diced tomatoes, sliced olives, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together.
5. Combine with Pasta: Add the cooked pasta to the skillet, tossing it to coat in the sauce. If the mixture seems too dry, add some reserved pasta water, a little at a time, until you reach your desired consistency.
6. Finish and Serve: Remove from heat and stir in the chopped parsley. Serve immediately, topping each serving with a generous amount of grated Parmesan cheese.

Extra Tips:

For added depth of flavor, consider sautéing the chicken with a splash of white wine before adding the tomatoes and olives.

Feel free to experiment with different types of olives, such as green or Castelvetrano, to suit your taste. If you prefer a spicier dish, increase the amount of red pepper flakes.

This pasta dish can also be made ahead of time; simply reheat gently in a skillet with a splash of water or broth to loosen the sauce.

Garlic Herb Chicken Burgers

Garlic Herb Chicken Burgers are a delightful twist on the traditional burger, bringing the fresh and vibrant flavors of the Mediterranean to your plate. These burgers are made from ground chicken, flavored with an aromatic blend of garlic and herbs, then grilled to perfection. They make for a healthy and satisfying meal, perfect for a family dinner or a casual get-together with friends. Serve them with a side of tzatziki sauce and a fresh salad for a complete Mediterranean experience.

These burgers aren’t only packed with flavor but are also quick and easy to prepare, making them an ideal choice for busy weeknights. The combination of herbs such as oregano and parsley, along with garlic, infuses the chicken with a savory taste that’s sure to please any palate. Whether you choose to serve them on a bun or as a patty on a salad, these Garlic Herb Chicken Burgers are versatile and can be tailored to suit your taste preferences.

Ingredients for 4-6 servings:

• 1 1/2 pounds ground chicken
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon lemon zest
• 1/4 cup breadcrumbs
• 1 egg
• 2 tablespoons olive oil
• Buns or lettuce leaves for serving
• Optional toppings: sliced tomatoes, red onion, lettuce, feta cheese

Cooking Instructions:

1. Prepare the Chicken Mixture: In a large bowl, combine the ground chicken, minced garlic, parsley, oregano, salt, pepper, and lemon zest. Mix well to guarantee that the herbs and spices are evenly distributed throughout the chicken.
2. Add Binding Ingredients: Add the breadcrumbs and egg to the chicken mixture. Use your hands to gently combine the ingredients until everything is well incorporated. Be careful not to overmix, as this can make the burgers tough.
3. Form the Patties: Divide the mixture into 4-6 equal portions, depending on the size of burgers you prefer. Shape each portion into a patty, about 3/4 inch thick. Place the patties on a plate and refrigerate for at least 15 minutes to help them hold their shape during cooking.
4. Heat the Grill or Pan: Preheat your grill or a large skillet over medium heat. Add the olive oil to the pan if using a skillet. Confirm the grill or skillet is hot before adding the patties to prevent sticking.
5. Cook the Patties: Place the patties on the grill or in the skillet. Cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the patties are golden brown and cooked through.
6. Assemble the Burgers: If using buns, lightly toast them on the grill for added texture. Assemble the burgers by placing each patty on a bun or lettuce leaf. Add your choice of toppings such as sliced tomatoes, red onion, lettuce, and feta cheese.

Extra Tips:

For the juiciest burgers, avoid pressing down on the patties with a spatula while they cook, as this can squeeze out the juices. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the chicken mixture. Additionally, if you’re preparing these burgers in advance, keep the patties separated with parchment paper to prevent them from sticking together, and store them in the refrigerator until you’re ready to cook.

Moroccan-Spiced Chicken and Chickpea Stew

Moroccan-Spiced Chicken and Chickpea Stew is a flavorful and warming dish that brings the vibrant tastes of Morocco right to your kitchen. This hearty stew combines ground chicken with an array of fragrant spices, including cumin, coriander, and cinnamon, to create a rich and aromatic base. The addition of chickpeas not only adds texture and heartiness but also makes it a protein-packed meal perfect for any time of the year.

Whether served on a chilly evening or as a delightful lunch, this stew is sure to satisfy your taste buds and leave you feeling nourished.

For this recipe, you’ll need to gather a blend of fresh and pantry ingredients that are staples in Moroccan cuisine. The combination of sweet and savory elements, such as raisins and tomatoes, alongside the spices, will transform your kitchen into a fragrant haven.

Preparing this dish is straightforward, making it an excellent choice for both beginner cooks and those looking to expand their culinary repertoire with international flavors. This recipe serves 4-6 people, making it ideal for family dinners or for enjoying leftovers the next day.

Ingredients:

• 1 pound ground chicken
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup chicken broth
• 1/4 cup raisins
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Brown the Chicken: Add the ground chicken to the pot. Cook, stirring occasionally, until the chicken is browned and cooked through, breaking it up with a spoon as it cooks.
3. Add Spices: Mix in the cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper (if using). Stir to coat the chicken and onion mixture with the spices, cooking for an additional 2-3 minutes to allow the flavors to meld.
4. Incorporate the Base Ingredients: Pour in the diced tomatoes with their juices, chickpeas, chicken broth, and raisins. Stir well to combine all the ingredients. Season with salt and pepper to taste.
5. Simmer the Stew: Bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, stirring occasionally. This will allow the flavors to deepen and the stew to thicken slightly.
6. Finish and Serve: Taste the stew and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro or parsley if desired. This stew pairs well with couscous, rice, or crusty bread.

Extra Tips:

When making Moroccan-Spiced Chicken and Chickpea Stew, feel free to adjust the spice levels to your liking. If you prefer a milder stew, skip the cayenne pepper, or add more for extra heat.

This dish can easily be made ahead of time, as the flavors continue to develop and improve after sitting for a day or two in the refrigerator. Additionally, consider doubling the recipe if you want to freeze portions for future meals, making it a convenient option for busy weeknights.

Sun-Dried Tomato and Chicken Meatball Soup

Immerse yourself in a comforting bowl of Sun-Dried Tomato and Chicken Meatball Soup, a delightful Mediterranean-inspired dish that promises warmth and vibrant flavors. This soup combines tender chicken meatballs infused with the rich taste of sun-dried tomatoes and aromatic herbs, swimming in a savory broth. Perfect for a cozy family dinner, this soup brings together the simplicity and elegance of Mediterranean cuisine in one hearty bowl.

The sun-dried tomatoes add a sweet and tangy punch to the dish, while the chicken meatballs are juicy and packed with flavor from garlic, parsley, and Parmesan cheese. This recipe yields enough to serve 4-6 people, making it an ideal choice for a small gathering or a satisfying meal with leftovers to enjoy. With fresh ingredients and simple preparation, this dish is both easy to make and deliciously rewarding.

Ingredients (Serves 4-6):

• 1 pound ground chicken
• 1/3 cup sun-dried tomatoes, finely chopped
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1 egg
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 6 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 2 cups baby spinach
• Lemon wedges (for serving)

Cooking Instructions:

1. Prepare the Meatballs: In a large mixing bowl, combine the ground chicken, sun-dried tomatoes, Parmesan cheese, garlic, breadcrumbs, egg, parsley, salt, and pepper. Mix until all ingredients are well incorporated. Form the mixture into small meatballs, about 1 inch in diameter.
2. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides for about 5-7 minutes. They don’t need to be fully cooked through. Remove the meatballs from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
4. Simmer the Soup: Pour in the chicken broth and add the oregano, basil, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer. Carefully add the browned meatballs back into the pot and simmer for 20-25 minutes until the meatballs are cooked through.
5. Add Spinach and Serve: Stir in the baby spinach and cook for an additional 2-3 minutes until wilted. Remove the bay leaf before serving. Serve the soup hot with a wedge of lemon to squeeze over for a fresh burst of flavor.

Extra Tips:

For extra flavor, consider roasting your sun-dried tomatoes before chopping them; this enhances their sweetness. If you prefer a thicker soup, feel free to add a handful of orzo or small pasta when adding the broth.