Greek Chicken and Barley Salad

adapted from Cooking Light

Ingredients

Salad:
2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups low-sodium chicken broth, divided
1 cup uncooked pearl barley
1 cucumber, cubed seeded
1 cup grape tomatoes, halved
1 yellow bell pepper, cubed or cut into strips
{I will probably add a red pepper as well next time}
1/3 cup feta cheese
1/4 cup chopped pitted kalamata olives (didn't have on hand this time, and dish was still delightful)

Dressing:

3 Tbsp extra-virgin olive oil
1 tsp grated lemon rind
juice of 1 fresh lemon
1 Tbsp minced fresh basil (can use dried if needed)
1 tsp minced fresh thyme (can use dried if needed)
1 tsp red wine vinegar
1/2 tsp kosher salt
3 garlic cloves, minced

Directions

1.To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.

2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 30-35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.

3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.

Serves 4-6.

Spinach and Feta Turkey Burger

adapted from All Recipes

Ingredients

1/2 small onion, diced
2 cloves garlic, minced
olive oil
3-5 oz fresh spinach, roughly chopped OR 1/2 (10 ounce) box frozen chopped spinach, thawed and squeezed dry {I used fresh}
1 egg, beaten
splash of Worcestershire sauce
2-4 ounces feta cheese
1 pound ground turkey
salt and pepper
whole wheat buns
sliced tomatoes

Basic Tzatziki sauce:
6 oz plain Greek yogurt (Fage)
2 cloves crushed garlic
1/2 tsp salt
1/4 tsp ground black pepper
1 large cucumber peeled and shredded, water squeezed out
a little more flavor--Beau Monde seasoning and dried dill, to taste

Directions

1. In a small pan over medium heat, add olive oil and saute onion and garlic until onion is translucent. Add spinach and gently toss until spinach is just wilted. In a large bowl mix together spinach mixture with egg, Worcestershire sauce, feta cheese, and turkey until well combined; form into 4-5 patties. Freeze or refrigerate to help meat set.

2. Make Tzatziki sauce by combining all ingredients in a small bowl. Cover and refrigerate.

3. Cook burgers on preheated, lightly oiled grate. Grill until no longer pink in the center, 15 to 20 minutes. Serve on whole wheat buns with tomatoes and Tzatziki sauce.

Mediterranean Chicken

from Real Simple: Meals made Easy

Ingredients:

1/2 cup (2 oz.) crumbled feta
4 Tbsp. black-olive tapenade or paste
4 boneless, skinless chicken breast halves
1/2 tsp. black pepper
3 Tbsp. olive oil
1/2 cup fresh salsa (store bought works great), drained
5 oz. baby spinach
4 Tbsp. capers (optional)
1 lemon, cut into wedges

Directions:

1. Heat oven to 350 degrees Fahrenheit. In a small bowl, combine feta and tapenade.

2. Rise chicken and pat it dry with paper towels. With a sharp knife, make a 2-inch slit in the thickest part of each chicken breast to form a pocket. Using a spoon, stuff some of the feta mixture into each pocket. Season the chicken with pepper.

3. Heat 2 Tbsp. of oil in a skillet over medium heat. Add the thicken and cook until browned, about 2 minutes per side. Transfer to a baking dish and bake until cooked through, about 15 minutes.

4. While chicken is baking, heat the remaining oil (1 Tbsp.) and add the salsa to the skillet, cook until warmed through, about 5 minutes. Add the spinach and cooking, tossing frequently, until barely wilted, about 1 minute.

5. Place spinach and salsa on individual plates, top with chicken, and sprinkle capers (if using). Serve with lemon wedges on the side.

Serves 4.