Mediterranean Dinner for 2

Hello Everybody!! Today has already been a very Monday, Monday. Woke up to a clogged toilet, hit every floor going down the elevator in our apartment building, traffic inched along at a glacial pace, and the meeting I had at 8:30am this morning is ACTUALLY tomorrow.

I swear I have it together (do I?!) – but one thing that I do have control over is what I’m having for dinner this week! Aka leftovers are for dinner tonight! But last week, in more organized times, I made this easy Mediterranean dinner for 2. So easy to whip up you won’t even complain (that much). Minimal clean-up, simple ingredients, and done in less than an hour. That’s what I’m talkin’ about, amirite?!


For the Chicken

-6 to 10 chicken tenderloins

-1/2 cup olive oil

-1/4 cup red wine vinegar

-1 healthy squirt of Dijon mustard

-1 tbsp dried parsley

-1 pinch of kosher salt and a pinch of cracked pepper

-1 tbsp water

-1 extra tsp to season chicken

-Metal or bamboo skewers (optional)

For the simple Israeli Salad

-1 Persian or Hot House Cucumber, sliced in half, de-seeded and cut into 1/2 inch pieces

-1 package of cherry tomatoes, halved

-kosher salt and pepper to taste

-some glugs of olive oil

-Juice from one lemon

-dill (optional – I had a ton leftover from the tzatziki)

For the Tzatziki Sauce

-1/2 Persian or Hot House Cuke, sliced in half, de-seeded, and thinly chopped

-2 cups Greek yogurt

-Garlic powder, to taste

-Kosher Salt, to taste

-Juice from 1 lemon

-Fresh dill, to taste


For the Chicken

1.In a bowl or glass, whisk together olive oil, vinegar, salt, pepper, parsley, Dijon mustard, and water to create a marinade.

2.In a ziploc bag or large bowl, place chicken. Season with kosher salt and pour marinade over the top. Let marinate in refrigerator while you prepare Israeli Salad and Tzatziki.

3.To cook: fire up grill to 400 F. Grill chicken on greased grill about 6-10 minutes per side until cooked through. You can also bake at 400F for 20-25 minutes.

For The Israeli Salad

1.In a bowl, combine cucumber and tomato. Season with kosher salt, juice from one lemon, and olive oil. Toss in fresh dill. Chill in refrigerator while you prepare tzatziki.

For the Tzatziki

1.In a bowl, combine chopped cucumber, Greek yogurt, garlic powder, kosher salt, lemon juice, and dill.

Serve chicken with Israeli salad, rice (or pita) and Tzatziki.




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