Mediterranean Fajita Salad

I came across this recipe and wanted to give it a try.  Instead of wrapping it in a tortilla or pita, I decided to put it over a bed of romaine lettuce.  It was delicious and it didn’t even need dressing thanks to the flavors and hummus.  The original recipe can be found here: Mediterranean Fajitas  My modified version is listed below and I halved the recipe.  I used the seasonings I had on hand.  If there is a shortcut to take, take it! 

Gather the goods:

1 pound chicken breast, cut into strips or chunks

1 tbsp oil (I used natural grapeseed oil)

1 tbsp Opa! GreekSeasoning

½ cup Kalamata olives, minced

1 garlic clove, pressed or minced

½ tsp grapeseed oil (I used Wildtree’s garlic grapeseed oil)

½ cup hummus (or enough for 1 serving per salad)

1 plum tomato, diced

¼ cup roasted red peppers, diced (I roasted one red pepper on the stove, but buying a jar would be a great shortcut)

Romaine lettuce, chopped (I used bag salad for this to save a step)

Add the chicken, oil, and greek seasoning in a large resealable bag.  Smush around the ingredients so the chicken is completely coated.  Let marinade in the fridge for added flavor.  I let it sit in the fridge overnight since I was meal prepping.  Preheat the grill or grill pan to medium high.  Remove the chicken from the bag and place on the grill or grill pan.  Cook the chicken until it is cooked completely.  Meanwhile prepare the olive tapenade by combining the olives, garlic, and ½ tsp oil.  Set aside.  Place romaine lettuce in a salad bowl and top with chicken, tapenade, diced tomato, roasted red peppers, and a single serving of hummus.  Serves 4.

Not feeling the salad?  Put it in a pita or a tortilla that is spread with the tapenade and hummus!  My husband enjoyed the “fajita version” as I was devouring the salad.  Both were a hit and made great leftovers. 

Why I Love it:  It’s an easy dinner that is so flavorful.  It’s also a great recipe to mix and match with the seasonings you have on hand. 

Your turn:  Share your version!  We want to see it.  #tammytastes 

Interested in learning more about Wildtree and the products used?  Click here to browse and shop online. 

 

It's All Greek to Me!

My first experience using Wildtree seasoning and trying out one of their recipes was a success.  (Hubby tested and approved).  The recipe was pretty simple.  It will “cost you” 6 if you are tracking.  The following recipe is modified from the Wildtree website.  It will definitely be a repeat in our house.  Bonus – it takes one dish and leftovers are great stuffed in a pita.

Gather the goods:1 lemon, 1 tbsp olive oil, 1 small red onion cut into thick rings, 1/3 cup pitted kalamata olives, 1 pound raw chicken tenderloins, 1 tsp Greek seasoning , salt and pepper to taste, ¼ cup hummus  2 plum tomatoes cut into large chunks, 2 tsp citrus flavored balsamic vinegar (optional) 
 
Now we're cookin': Preheat oven to 450°.  Spray the bottom of a baking dish with nonstick spray.  Zest the lemon.  Combine and toss lemon zest, olive oil, red onion, and kalamata olives.  Season chicken tenders with 1 tsp of Greek seasoning (I used Wildtree Opa!).  Add salt and pepper if you’d like.  Place seasoned tenderloins on top of mixture in the baking dish.  Spread the hummus over the top of the tenderloins.  (I used Tribe’s Mediterranean flavored hummus).  Slice the zested lemon in half and squeeze each half over the entire dish.  Don’t forget to catch those seeds!  Nestle the squeezed lemon halves into the pan, cut side down.  Bake uncovered for 15 minutes.  Remove pan from oven.  Add the tomatoes to the baking dish.  Optional: Drizzle with 2 tsp citrus infused Balsamic vinegar (I used Wildtree Orange Balsamic).  Return to oven for another 10-15 minutes or until chicken is fully cooked.  Serves 4, 6 WW points per serving.  I placed a serving over shredded lettuce with a half serving of Feta for an additional 1 point.  Leftovers would go great in a pita for lunch.  
Why I love it: one dish, low points, low carb, and easy to modify! 
Your turn:  Snap a pic and share your version!  #tammytastes