🥗 Mediterranean Grilled Chicken

Ingredients

For the Chicken & Marinade

• 4 boneless, skinless chicken breasts

• 3 tbsp olive oil

• Juice of 1 lemon

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp paprika

• ½ tsp cumin (optional but recommended)

• Salt and black pepper, to taste

Instructions

1. Marinate the chicken
   In a bowl, whisk olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, salt, and pepper.
   Add chicken and coat well.
   Cover and marinate at least 30 minutes (up to 24 hours for best flavor).

2. Grill the chicken

   • Preheat grill or grill pan to medium-high heat.

   • Grill chicken for 5–7 minutes per side, until fully cooked and internal temperature reaches 165°F (74°C).

   • Remove and let rest for 5 minutes before serving.

🥦 Roasted Brussels Sprouts

Ingredients

• 1 lb Brussels sprouts, trimmed and halved

• 2 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp smoked paprika (optional)

• Salt and black pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).

2. Toss Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper.

3. Spread on a baking sheet cut-side down.

4. Roast for 20–25 minutes, flipping once, until crispy and golden.

🥣 Creamy Garlic Herb Sauce

Ingredients

• ½ cup plain Greek yogurt

• 2 tbsp mayonnaise

• 1 clove garlic, finely grated

• 1 tbsp lemon juice

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh dill or basil, chopped

• Salt and pepper, to taste

Instructions

1. Whisk all ingredients in a small bowl until smooth.

2. Taste and adjust seasoning.

3. Chill for 10–15 minutes to let flavors develop.

🍽️ How to Serve

• Plate grilled chicken with roasted Brussels sprouts.

• Drizzle or dollop the creamy garlic herb sauce on top or on the side.

• Optional garnish: lemon wedges or fresh herbs.

❓ Q & A

Q: Can I bake the chicken instead of grilling?

A: Yes. Bake at 400°F (205°C) for 20–25 minutes, or until the internal temperature reaches 165°F.

Q: Can I make this dairy-free?

A: Absolutely.

• Replace Greek yogurt with a dairy-free yogurt (like coconut or almond-based).

• Use dairy-free mayo.

Q: How long can I store leftovers?

A:

• Chicken & Brussels sprouts: up to 3 days in the fridge

• Sauce: up to 4 days, stored separately in an airtight container

Q: What can I substitute for Brussels sprouts?

A: Great alternatives include:

• Roasted zucchini

• Asparagus

• Broccoli

• Cauliflower

Q: Can I meal-prep this recipe?

A: Yes! This is excellent for meal prep. Store chicken, veggies, and sauce separately and assemble when ready to eat.

Q: How can I make it spicier?

A: Add:

• Red pepper flakes to the marinade

• A pinch of cayenne in the sauce

• Harissa or chili paste for a Mediterranean kick