Mediterranean Chicken



This month,the Random Recipes challenge was the GRAB AND RUN challenge. What does this mean? Dom asked us, “If you have 10 seconds to pick one book, which would it be?” I immediately thought Cook Yourself Thin. Since I’ve bought it, it’s been my favorite cookbook. I’ve made many recipes out of it, everything’s pretty easy, and everything’s absolutely delicious. To just top it off, everything in the book is healthy.

I’ve cooked out of this book for Random Recipes before, when I made breakfast sandwiches. This time I opened the book to page 152, which has the Mediterranean Chicken on it. This recipe is actually broken into three smaller recipes: the chicken, the topping (which the book calls the salsa verde,) and the tomatoes.

The topping was SO great. And on top of that, the tomatoes paired perfectly with the chicken and the topping. I couldn’t have picked a better recipe from the book (though, everything’s good in it, so I probably could have picked something as good.)



Mediterranean Chicken


2 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
1 tsp dried rosemary
4 boneless, skinless chicken breasts

1 cup parsley, chopped
1 cup mint, chopped
2 cups basil, chopped
1/3 cup olive oil
3 cloves garlic, minced
3 tbsp capers, rinsed and chopped
4 anchovy fillets, boned and chopped
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/8 tsp pepper

1 tbsp olive oil
1 clove garlic, minced
4 medium tomatoes, chopped
splash of balsamic vinegar


1. In a large plastic ziplock bag, combine all of the ingredients in the chicken category. Place in the refrigerator and marinate for at least a half hour.

2. Next, mix all the ingredients from the salsa verde list in a small bowl. Set aside.

3. When you’re ready to cook the chicken, spray cooking spray into a cast iron skillet. Heat over medium high heat until smoking.

4. Remove the chicken from the  marinade and pat off any excess. Place the chicken in the skillet and cook for 3 minutes per side. Flip the chicken and cook for 2 more minutes. Depending on how thick your chicken is, you may need more time. Make sure you cook the chicken all the way through.

5. Heat 1 tbsp of oil in a saute pan over medium high heat. Add the garlic and tomatoes and the balsamic vinegar. Saute for 3 minutes, until the tomatoes are warmed through. Crush lightly with the back of wooden spoon.

6. Top the chicken with the salsa verde and serve the tomatoes on the side.

* serves 4
* this recipe is also being shared with Full Plate Thursday and Showcase Your Talent Thursday




My first real post back is cookies. I think that’s  the best welcome back to the world of blogging post, don’t you think? Especially since these cookies fit perfectly into the themes of two blogger round-ups this month, I’m back!

I had some store bought gingersnaps in my cabinet. They actually hurt to eat. They were just way too gingery. I tried and ended up with this massively puckered face. So instead of suffer through those super-ginger cookies, I decided to make a batch of my own. These taste how I think gingersnaps are supposed to. They’re gingery, but they’re edible.  These nice crisp cookies were super easy to make! (And now they’re all gone!)

This month, Alphabakes’s letter is G! Alphabakes is a monthly food challenge hosted by Ros and Caroline.

AlphaBakes Logo

The other food challenge this month is The Feel Good Challenge. This month’s theme is ginger. While cookies may not be the most healthy of things I could be eating, a gingersnap is considerably less calories than the chocolate chip cookie I could be chowing down. 😀




3/4 cup butter, room temperature
1/2 cup brown sugar
1 cup white sugar, divided
1/4 cup molasses
1 egg
1/2 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp kosher salt
1 1/2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves


1. Preheat oven to 350. Line a baking sheet with parchment paper.

2. In the bowl of your electric mixer combine the butter, brown sugar, and 1/2 cup white sugar.  Beat for 3 minutes, until light and fluffy. Add the molasses, egg, and vanilla into the bowl. Beat until incorporated.

3. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.  Add to the butter mixture and mix until well combined.  Cover the dough and let chill in the refrigerator for 30 minutes.

4. Place the remaining 1/2 cup of white sugar in a shallow dish.

5. Roll the cookie dough into 1-inch balls.  Roll in the sugar to coat. Place on the the baking sheet and flatten with the bottom of a glass. Leave 2 inches between the cookies. Bake for 15 minutes, or until the cookies feel dry and firm on the top.

* makes about 4 dozen cookies
* Besides Alphabakes and Feel Good Challenge, this recipe is shared with Weekend Cooking