These Greek Chicken Bowls are fresh and colorful, loaded with Mediterranean flavors, finished with tzatziki sauce and pita bread, and ready in 30 minutes!

These delicious Greek chicken bowls are a healthy dinner we could enjoy over and over. Start with brown rice, then top with Greek chicken, homemade tzatziki sauce, and classic Greek salad fixings. I also added sliced pita bread to bulk it up.

I had it ready in just 30 minutes to keep it a quick weeknight meal, but if you have the time, letting the chicken marinate longer adds even more flavor!

Why You’ll Love This Recipe

• Healthy and balanced: Packed with fresh veggies, whole grains, and 41 grams of protein.
• Make it your own: Switch up the base, load up on more veggies, or change the protein.
• Perfect for meal prep: Have stress-free lunches or dinners ready for a few days.
• Never get bored: Building your own bowl is half the fun, and I’ve yet to meet anyone who tires of Mediterranean flavors!

Ingredients for Greek Chicken Bowls

This recipe is divided into two sets of ingredients. All simple ingredients, and you’ll probably have most on hand!

For the Greek Chicken:

• Chicken breasts: I love using boneless skinless chicken breasts because they soak up the marinade so well and cook quickly when cut in half lengthwise. You can also swap in chicken thighs.
• Olive oil: A good quality extra virgin olive oil is the best choice for both flavor and authenticity.
• Lemon: The juice from half a small lemon works wonders to tenderize the meat quickly so you don’t need a long marinade.
• Garlic: Fresh garlic cloves are best.
• Seasonings: Dried oregano, salt, and pepper.

For the Bowls:

• Tzatziki: I used homemade tzatziki sauce which is easy to make, tastes better than store-bought, and uses ingredients you already have. You’ll need Greek yogurt, cucumber, olive oil, lemon, garlic, salt, pepper, and fresh dill.
• Brown rice: You’ll need 2 cups of cooked brown rice for this recipe, which makes enough for 4 bowls.
• Tomatoes: Halved cherry tomatoes are commonly used in Greek bowls and salads. Grape tomatoes also work.
• Cucumber: I use sliced English cucumber because it doesn’t need to be peeled. If using garden cucumbers or ones from the farmer’s market, I recommend to peel them first.
• Kalamata olives: Grab pitted Kalamata olives to save yourself some time.
• Red onion: Adds a mild, slightly sweet flavor and vibrant color.
• Feta cheese: Choose feta cheese in a block and crumble it yourself. Pre-crumbled feta often has anti-caking agents that can affect the texture and flavor.
• Pita bread: Sliced pita bread is great for bulking up the bowls, but you can easily skip it if you’re keeping your bowl gluten free or want to keep it lower in carbs.
• Lemon: I add a lemon wedge to each bowl so everyone can enjoy an extra burst of fresh lemon juice if they want.

How to Make Greek Chicken Bowls

This recipe is a bit unique since it takes 20 minutes to prep and just 10 minutes to cook. But still, it’s a 30 minute meal!

• Marinate the chicken: In a bowl, mix olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the chicken, toss to coat, cover, and refrigerate.
• Make tzatziki sauce: Wrap the grated cucumber in a cheesecloth or linen kitchen towel, squeeze out the excess water, then mix it with the rest of the sauce ingredients in a bowl. Stir, cover, and refrigerate.
• Cook the Greek chicken: Heat a large skillet with oil and cook chicken for 5 minutes on each side, or until it reaches 165 F. Let it rest for 10 minutes, then cut into bite-sized pieces.
• Assemble the bowls: In each bowl, add rice, chicken, cucumbers, tomatoes, olives, and red onion. Top with feta, tzatziki, pita, and a lemon wedge. Feel free to add anything else you like and enjoy!

Variations

• Vegetables: Add a variety of raw veggies like bell peppers, radishes, shredded carrots, or a handful of spinach or arugula.
• Swap the protein: Switch it up with grilled salmon, shrimp, lamb or beef. Or go for tofu, chickpeas, or falafel if you’re in the mood for a veggie option.
• Base options: Use quinoa, cauliflower rice, or couscous for a different texture. Try using mixed greens or spinach for a lighter option. You could also go with roasted sweet potatoes for a sweeter base.
• Hummus: Top with a dollop of your favorite hummus for a creamy, protein-packed boost. You can go with classic, roasted red pepper, or switch things up with my sweet potato hummus or garlic hummus.
• Fresh herbs: Parsley, dill, or mint are popular for brightening up the flavors.

How to Make Ahead

Getting everything ready ahead of time makes sure you’re good to go when it’s time to eat.

• Greek chicken: Marinate the chicken up to 24 hours ahead or cook it and refrigerate for up to 3 days.
• Tzatziki: Make the tzatziki sauce 7-10 days ahead and store it in an airtight container in the fridge.
• Veggies: Chop veggies and refrigerate them separately.
• Rice: Cook it as you normally would and let it cool before storing in an airtight container in the fridge for up to 5 days. You can enjoy the rice either warm or cold.
• Lunch prep: Follow the recipe, then throw everything into meal prep containers and refrigerate for up to 2 days. Keep the tzatziki and pita in separate containers and add them just before serving.

More Greek Recipes You’ll Love

• Greek chicken kabobs
• Greek salad

More Bowl Recipes to Try

• Greek turkey burgers
• Chicken quinoa bowl
• Korean ground beef and rice bowls
• Instant Pot ground turkey quinoa bowls

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Greek Chicken Bowls

These Greek Chicken Bowls are loaded with Mediterranean flavors, finished with tzatziki sauce and pita bread, and ready in 30 minutes!

Course Dinner

Cuisine Greek

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 611kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

For the Chicken:

• 2 large boneless skinless chicken breasts sliced in half lengthwise (1 pound)
• 1 tablespoon olive oil extra virgin
• 1/2 small lemon juiced (1 tablespoon)
• 1 small garlic clove grated
• 1 teaspoon oregano dried
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Tzatziki:

• 2 cups plain Greek yogurt 2% fat or higher
• 3/4 long English cucumber  grated on medium holes of a box grater
• 1/2 medium lemon juice of or 2 tablespoons
• 3 tablespoons olive oil extra virgin
• 3 small garlic cloves grated
• 2 tablespoons fresh dill finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

For the Bowls:

• 2 cups brown rice cooked
• 2 cups grape or cherry tomatoes halved
• 1/2 long English cucumber chopped
• 1/2 cup Kalamata olives
• 1/4 cup red onion thinly sliced
• 1/2 cup feta cheese crumbled
• 4 pitas cut into wedges
• 1/2 small lemon cut into wedges

US Customary – Metric

Instructions

• Prep: Cook rice and chop vegetables and pita for serving. Set aside.
• Marinate the chicken: In a medium bowl, add olive oil, lemon juice, oregano, garlic, salt and pepper. Whisk with a fork. Add chicken, toss to coat evenly, cover and refrigerate until ready to cook. The longer you marinate, the deeper the flavor.
• Make tzatziki sauce: Place grated cucumber in the center of a cheesecloth or linen kitchen towel, twist into a ball and squeeze very well until dry. In a medium bowl, add squeezed cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper. Stir well, cover and refrigerate.
• Cook the Greek chicken: Preheat large non-stick skillet on medium heat and add 1 tablespoon of oil. Add chicken, cook for 5 minutes per side or until thermometer inserted in the center registers 165F. Transfer to a cutting board, let rest covered for 10 minutes and cut into bite-sized pieces.
• Assemble the Bowls: To serve, in each bowl place cooked rice, chicken, cucumbers, tomatoes, olives and red onion. Sprinkle with feta cheese and add generous dollop of tzatziki, pita bread and a lemon wedge. You can add whatever else you like. Enjoy!

Notes

You will have at least half of tzatziki sauce leftover. Only 1 cup of sauce is included in nutrition calculations. Refrigerate the rest in airtight container for up to 7-10 days.

Nutrition

Serving: 1 bowl | Calories: 611kcal | Carbohydrates: 65g | Protein: 41g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 733mg | Fiber: 5g | Sugar: 5g

The post Greek Chicken Bowls appeared first on iFoodReal.com.

This Whipped Feta Dip with juicy pan seared garlicky tomatoes is creamy, fluffy and ready in just 15 minutes. Serve with crusty bread or vegetables for dipping, slather on sandwich and toast!

This whipped feta dip is like a mash-up of two of my favorite feta recipes. It’s got the creamy base of my whipped feta board and sauteed tomatoes with garlic and olive oil topping from the baked feta dip.

Such a winning combo once you dip into it with a slice of crusty bread like focaccia, baguette or try even toasted cottage cheese bread to make this healthy appetizer even healthier!

If you’re looking for more viral feta recipes, try this baked feta chicken and spinach feta brownies. But for now, let’s talk about this creamy, garlicky goodness!

Why You’ll Love This Recipe

• Simple ingredients: Made with kitchen staples like feta, yogurt, garlic, and olive oil.
• Better base: Instead of cream cheese or sour cream, I use Greek yogurt that’s lighter and higher in protein.
• More protein: Each serving, which is about 1/10th of the recipe, contains 5 grams of protein.
• Easy crowd pleaser: A 15 minute dip everyone will be scooping up because everyone loves everything creamy!

Ingredients for Whipped Feta Dip

You only need 4 ingredients for the dip, and 5 for the tomato topping.

• Feta cheese: Pick up an 8 ounce block of good quality feta in brine. Goat, sheep, or cow’s milk feta all work perfectly for this dip.
• Greek yogurt: I recommend to use 5-10% fat plain Greek yogurt, and the brand you know is thick. I used Olympic 2% Greek yogurt and my dip was a bit runny but not a big deal.
• Lemon: We only use the zest for a bright, fresh flavor.
• Olive oil: Extra virgin olive oil boosts the flavor and gives the dip a silky, rich finish.
• Tomato topping: Halved grape tomatoes, fresh garlic cloves, extra virgin olive oil, dried basil, salt, and pepper.
• Bread: I made toasted focaccia in olive oil in a skillet and it was perfect for dipping.

How to Make Whipped Feta Dip

Here’s a quick, photo guided overview of how to make this tasty dip.

• Saute the tomatoes: Heat a large skillet over medium and add 3 tablespoons of olive oil and the tomatoes. Cover it up and cook for about 5-7 minutes, shaking the pan a couple of times.
• Season the tomatoes: Stir in the garlic, basil, salt, and pepper. Let it simmer for a couple of minutes, then turn off the heat, add the remaining olive oil, stir, and set aside.
• Make the dip: In a food processor, blend feta, yogurt and lemon zest until combined, scraping the sides as you go. Slowly add olive oil while blending until the texture is creamy and whipped.
• Add the topping: Transfer the whipped feta to a dish and smooth it out with the back of a spoon. If it’s thick, make some little indentations, if it’s on the thinner side, just leave as is. Top it with the cooked tomatoes and drizzle the oil from the skillet on top.

Serving Ideas

This appetizer is best served fresh! It pairs perfectly with a variety of options, so you’ve got the perfect dip for any occasion! But since it’s pretty salty, I like to keep my pairings simple and mild.

Here’s a few ideas of what to dip in whipped feta dip:

• Crusty bread: Toasted focaccia, crostini, or toasted baguette slices.
• Crunchy snacks: Pita chips, pretzel chips, and crackers.
• Soft bread: Cottage cheese bread, Greek yogurt bread, pita bread or any flatbreads you like cut into pieces.
• Fresh veggies: We like cucumber and zucchini slices, carrot and celery sticks, and red peppers.
• Fruit: Apple or pear slices for a sweet and savory combo.

This dip will definitely wow your guests, and you can serve a charcuterie board along with it for a special touch.

How to Store

Store: Keep your leftovers in an airtight container and in the fridge for up to 5 days. You’ll need to give it a quick stir before serving again.

Reheat: I recommend quickly reheating it in the microwave to warm it up, then giving it a stir. It won’t be quite as fresh, but still very good.

Freeze: Do not freeze. Although I imagine thawed whipped feta will mix so well with freshly cooked pasta or potatoes while it’s hot.

FAQs

More Dip Recipes to Try

• Burrata dip
• Tzatziki
• Cranberry jalapeno cream cheese dip
• Hummus
• Olive oil bread dip

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Whipped Feta Dip

Whipped Feta Dip with seared garlicky tomatoes is creamy, fluffy and ready in 15 minutes. Serve with bread or vegetables, slather on sandwich, or dollop into soups.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 138kcal

Author Olena Osipov

Equipment

• Food processor
• Ceramic skillet

Ingredients

For the Tomato Topping:

• 2 cups grape tomatoes cut in halves
• 3 large garlic cloves minced
• 1/2 teaspoon basil dried
• 4 tablespoons olive oil extra virgin, divided
• Salt and pepper to taste

For the Whipped Feta:

• 8 ounces block feta cheese drained
• 3/4 cup plain Greek yogurt at least 4% fat
• 1 small lemon zest of
• 1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

• To make the topping: Preheat large skillet on medium heat and add 3 tablespoons of olive oil and tomatoes. Cover and cook until juicy, about 5-7 minutes, shaking the skillet a few times.
• Add garlic, dried basil, salt and pepper. Stir and let simmer for 2 minutes, stirring once more. Turn off heat, add 1 tablespoon of olive oil and stir. Set aside.
• To make whipped feta: In a food processor, add feta cheese, yogurt and lemon zest. Process until combined, pausing and scraping the walls. Then add olive oil slowly while running the food processor and process until feta is whipped and has a creamy texture.
• Transfer into a serving dish and level with a back of a spoon. Thickness will depend on the brand of feta and yogurt you use. If it's thick, make indentations with a back of a spoon. If it's thinner, leave it as is.
• Top evenly with previously cooked tomatoes, making sure to scrape all of the oil from the skillet.
• Serve whipped feta dip with toasted slices of baguette, pita bread, pretzel chips, crostini or veggies like cucumber and zucchini slices, carrot and celery sticks.

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days. Give it a stir before serving next time. You can also quickly warm it up in a microwave. Do not freeze.

Thickness of whipped feta: How thick it will turn out depends on the brand of feta and Greek yogurt you use. Also the fat % of Greek yogurt. ironically, the lower fat %, the thicker it is but less flavorful. To thicken it more, place in the fridge for 2-3 hours, if you have time.

Nutrition

Calories: 138kcal | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 266mg | Fiber: 0.4g | Sugar: 1g

The post Whipped Feta Dip appeared first on iFoodReal.com.

I also recommend this super easy burrata dip and whipped feta dip!

This simple olive oil bread dip is just about the easiest dip recipe you’ll ever make and it’s all about the ingredients!

The bread soaks up the flavor of the balsamic vinegar while the oil keeps it from getting too soggy. The garlicky flavor with a hint of salt takes it over the top. If you’re like me, you might find it a little too irresistible, and end up making a meal out of it!

It’s exactly as you would find at any Italian restaurant here in North America. In fact, it’s better!

Why You’ll Love This Recipe

• It’s simple: I mean, ridiculously simple. It can be thrown together in a pinch when unexpected company arrives or when you need to tide over your hungry family while they wait for dinner.
• Addicting and delicious: Like, seriously, good luck stopping at just one slice of bread!
• Looks fancy but you and I both know, it’s not. In fact, it’ll make you feel like a superstar in the kitchen!
• Pairs well with just about any main dish from slow cooker rump roast in the winter to chicken breast on the grill during summer.

Ingredients for Olive Oil Bread Dip

This olive oil and balsamic vinegar dip is made with ingredients you likely always have on hand. You just have to choose the best of the best ingredients to make it!

• Olive oil: I recommend to buy extra virgin olive oil in a dark bottle. It’s of the best quality and taste! We eat it raw in salads and dips like this one.
• Balsamic vinegar: Aged one, I buy this at Costco.
• Garlic: Fresh garlic is key. Please don’t use chopped garlic from a jar or garlic powder, dip won’t taste the same.
• Salt: I love to use Himalayan pink salt in all of my recipes. Freshly cracked is even better as a finishing salt. Also coarse sea salt or Celtic salt are great!

How to Make Olive Oil Bread Dip

It’s so simple, just follow these 3 easy steps and you’ll be digging in before you know it.

Combine olive oil and balsamic vinegar in a small bowl (for individual servings) or a larger plate with edges (for sharing).

Add minced garlic and salt and stir to mix together. If time permits, allow it to sit for about 10 minutes so the flavors meld.

Serve with sliced baguette or cubed Artisan bread like sourdough.

Tips for Best Results

• Use high quality ingredients: They are not all created equal, so read the labels. Cold pressed extra virgin olive oil is what you want to look for when determining the best olive oil for consuming raw. Even better, from Italy but don’t break the bank, though. This recipe works no matter what!
• Allow the flavors to blend: Let it sit for 10 minutes before serving for the best taste. That’s when oil becomes infused with garlic.
• Amount of garlic: Add as much as you like, depends how much you love garlic. Ukrainian in me, loves it a lot!
• If you have leftovers: Use it as a salad dressing as is or add in extra seasonings you like.
• To serve this dip warm: Heat up your olive oil in a microwave or on the stovetop slightly before adding the rest of ingredients. In this case, do not let the dip sit and serve immediately.

Variations

Ramp up the flavor of this bread dip with a few extra ingredients.

• Cheese: A sprinkling of freshly grated Parmesan cheese or Pecorino Romano to top it off.
• Dried herbs: I like to keep it simple but you can add about 1 tablespoon of dried herbs like oregano, basil, parsley, rosemary or your other favorites.
• Fresh additions: Up to 3 tablespoons of finely chopped red onion or fresh parsley.
• Make it spicy: Add red pepper flakes for some heat!

Serving

Bread is the best accompaniment here. At last, this is olive oil dip for bread!

• Crusty, sturdy Artisan loaves are always a good choice to hold all of that goodness. Italian or French baguette, gluten-free or sourdough bread, fresh rye bread, all work beautifully.
• If you are looking to ramp up the protein, try it with my Greek yogurt bread or cottage cheese bread. So good!
• Serve alongside a charcuterie board or stuffed dates, deli meats, cheeses, and olives and make a meal out of it.
• Forget the bread and drizzle it over your tomato mozzarella avocado salad or Italian chopped salad.

How to Make Ahead and Store

Make ahead: To make this dip way in advance, mix the olive oil and balsamic vinegar together and store in a jar until you’re ready to use, add the garlic and salt. You can keep the oil and vinegar blend at room temperature.

Store: If you’re making the assembled dip in advance, it keeps up for 2 weeks in the fridge and gets better every day. Same goes for the leftovers!

More Delicious Dip Recipes to Try

• Tomato feta dip
• Mediterranean whipped feta board
• Chimichurri sauce (can be a dip too!)
• Healthy 7 layer dip
• Healthy spinach dip
• Garlic hummus
• Cottage cheese ranch dip

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Olive Oil Bread Dip

This Olive Oil Bread Dip is a restaurant style dip made with just 4 simple pantry staples. It's an irresistible appetizer when served with a loaf of crusty bread

Course Appetizer

Cuisine Italian

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 86kcal

Author Olena Osipov

Ingredients

• 1/2 cup olive oil extra virgin
• 1/4 cup balsamic vinegar
• 4-8 large garlic cloves minced
• 1/2 teaspoon salt
• Any crusty bread for dipping

US Customary – Metric

Instructions

• In a small bowl or large plate with edges, combine olive oil and balsamic vinegar.
• Add garlic and salt; stir with a fork. If you have time, let sit for 10 minutes for flavors to “marry each other” or serve right away.
• Serve with sliced baguette or any Artisan bread, or cubed sourdough, Greek yogurt bread or cottage cheese bread.

Notes

• Store: Refrigerate in airtight container up to 2 weeks. Let come to room temperature before serving.

Nutrition

Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 98mg | Fiber: 1g | Sugar: 1g

The post Olive Oil Bread Dip appeared first on iFoodReal.com.

Healthy skillet recipes like chicken with tomatoes and chicken and corn are lifesavers in my busy household.

Take a quick culinary escape to the Mediterranean with bite-size tender chicken, juicy veggies, and briny olives. I love serving this Mediterranean chicken skillet over plain boiled baby potatoes to soak up all the flavors, especially when you mash them up with a fork on your plate.

It can also be served as-is for an easy low carb meal, or over a bed of brown rice or quinoa for a heartier dish. You’ll want this one-pan chicken dinner recipe in your weeknight rotation 100%!

Why You Will Love This Recipe

• Quick: This chicken skillet is simple, effortless, and great for the beginner chef.
• Less cleanup: One pan means less washing after dinner, that’s always good!
• Versatile: You can easily tweak it to your liking and customize the ingredients.
• Healthy and flavorful: Full of clean, healthy ingredients and bright, fresh flavors. It’s also low-carb and low-fat without skimping on taste.

Ingredients for Mediterranean Chicken Skillet

To make this recipe you’ll need a number of pantry staples and fresh ingredients. The list may seem long, but you’ll likely have most on hand.

• Boneless skinless chicken breasts: Quick and easy to cook, use cubed chicken, so it sears quickly and cooks evenly.
• Onion: Adds depth of flavor. Yellow onion is the best all-around cooking onion, you can also use red onion.
• Bell peppers: I used yellow and red peppers for their sweeter taste.
• Fresh mushrooms: Add a wonderful earthy flavor. I find Portobello mushrooms and baby bella mushrooms to be the most flavorful.
• Olives and olive brine: I like Kalamata olives but you can also use green olives.
• Baby potatoes: Keep the peel on! It contains many vitamins and nutrients.
• Tomatoes: For its sweet and juicy taste. I love the taste and juice San Marzano whole tomatoes add to this dish. In a pinch, you can use canned diced tomatoes too.
• Olive oil: Extra virgin olive oil has the most health benefits and is great for searing chicken.
• Garlic: Fresh garlic adds incredible taste at the end.
• Seasonings: Sugar, salt, pepper, and red pepper flakes for a pinch of heat.
• Fresh herbs: Add another layer of flavor and a pop of color. I chopped up some fresh parsley but oregano or fresh basil are good too.

How to Make Mediterranean Chicken Skillet

This recipe couldn’t be easier to make. Prep, sauté, simmer, and enjoy! Full recipe card is below.

• Sauté vegetables: Start with a hot skillet, I love my large deep skillet. Swirl oil to coat. Then sauté onion and bell pepper for 3-4 minutes, stirring occasionally. Then add mushrooms and sauté for another 3-4 minutes.
• Cook chicken: Add cubed chicken breasts and cook for 3-4 minutes. Each piece should be opaque and separated from each other.
• Add remaining ingredients: Add in tomatoes and their juices, olives and their brine, sugar, red pepper flakes, salt and pepper. Stir all ingredients to combine, cover with lid and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes.
• Cook potatoes: Meanwhile, add baby potatoes to a large pot with enough cold water to cover them and add a pinch of salt. Cover and bring to a boil, then reduce heat to low and cook for 15-20 minutes or until potatoes are soft when pierced with a fork. Drain and set aside.
• Garnish and serve: Turn off heat, add garlic and stir. Let chicken skillet rest for 5 minutes, garnish with parsley and serve.

Variations and Additions

The best part of any skillet recipe, including this Mediterranean chicken skillet, is that they are incredibly versatile!

• Use chicken thighs: Boneless skinless chicken thighs would taste great, and the cook time would be the same. Make sure they’re cut into bite size pieces.
• Bone-in chicken: Pre-cook and sear bone-in chicken before sautéing veggies.
• Add artichokes or capers: Add up to 1 cup canned artichokes or 1/4 cup capers, they add amazing flavor.
• Add white wine: Adds flavor and moisture. Pour 1/4 cup of wine in the skillet along with tomato juices.
• If you don’t love tomatoes: Not everyone’s a fan, and that’s OK! You can substitute with jarred roasted red peppers.
• Using fresh tomatoes: I recommend using 1.5 pounds of chopped fresh tomatoes to maintain that Mediterranean taste.
• Add fresh lemons: For a pop of flavor. It’s best to add them at the end, if the lemon juice simmers long the taste will be bitter.
• Add other vegetables: Add more veggies to meal time and sauté broccoli, zucchini, asparagus, or cauliflower along with the peppers.

What to Serve with Mediterranean Chicken?

Juicy chicken and fresh vegetables mean this recipe has everything you need for dinner.

The best serving tip I can give you is that this chicken is so flavorful, you’ll want a bed of something plain. Boiled sweet potatoes, pasta, quinoa, and rice would be perfect!

I love using plain baby potatoes to soak up the flavors, I even mash them up with a fork, but my boys like to keep them in chunks like a chicken stew. You can use regular potatoes, I just like the convenience of baby ones, they even come pre-washed.

It’s a delicious low carb meal on its own, or you can pair it with a simple spring mix salad and crusty bread on the side.

How to Store and Reheat

Store: Place Mediterranean chicken skillet leftovers in a sealed container and refrigerate for 3-4 days.

Freeze: Once completely cooled, freeze leftovers without baby potatoes in an airtight container for up to 3 months. Potatoes do not thaw well and will have unpleasant texture. Cook them fresh, it takes minutes!

Place in the fridge overnight to thaw, or on a counter for a few hours and reheat.

FAQs

More Chicken Recipes to Try

• Chicken quinoa skillet
• Chicken and zucchini recipe
• Pesto chicken and vegetables
• Chicken and mushrooms
• Mexican chicken and rice
• Chicken burrito skillet
• Cashew chicken

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Mediterranean Chicken Skillet

Easy Mediterranean Chicken skillet ready in under 40 minutes for the perfect weeknight dinner!

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 230kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 2 pounds boneless skinless chicken breasts cut into 1 inch cubes
• 1 large onion chopped
• 2 large bell peppers seeded and cubed
• 2 portobello mushrooms cubed
• 2 tablespoons olive oil extra virgin
• 28 ounces whole tomatoes coarsely chopped
• 1 cup Kalamata olives pitted
• 1/2 cup olives brine
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 garlic cloves grated
• 1/4 cup parsley finely chopped
• 2 pounds baby potatoes

US Customary – Metric

Instructions

• Preheat large (12 inch) deep skillet on low-medium heat and swirl oil to coat. Add onion and bell pepper; saute for 3-4 minutes, stirring occasionally.
• Add portobello mushrooms and saute for another 3-4 minutes, stirring occasionally.
• Add chicken breasts and cook for 3-4 minutes, stirring often, until each piece of chicken is separate and opaque. No need for chicken to be browned.
• Add tomatoes and their juices, olives and their brine, sugar, red pepper flakes, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 20 minutes.
• While skillet is cooking, cook baby potatoes. In a large pot, add potatoes and enough cold water to cover them plus a pinch of salt. Cover, bring to a boil, then reduce heat to low and cook for 15-20 minutes or until potatoes are soft when pierced with a fork. Drain and set aside.
• Turn off heat, add garlic, stir and let skillet stand for 5 minutes. Garnish with parsley and serve over baby potatoes.

Video

Notes

• I use San Marzano whole tomatoes because they and their juice taste the best. I prefer to cut them instead of using canned diced tomatoes but in a pinch you can use the latter as well.
• Nutritional information is without baby potatoes.
• Store: Refrigerate in an airtight container for up to 3 – 4 days.
• Freeze: Freeze leftovers without baby potatoes in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• To reheat: Simmer on low heat in a skillet for 5 minutes covered.

Nutrition

Calories: 230kcal | Carbohydrates: 11g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 483mg | Fiber: 3g | Sugar: 6g

The post Mediterranean Chicken Skillet appeared first on iFoodReal.com.

Creamy and healthy Whipped Feta Board with Mediterranean-inspired toppings. Grab your wood board and pita bread, it’s pure addiction!

We also love this whipped feta dip, baked feta dip and burrata dip!

My twist on the butter board trend is this Mediterranean whipped feta board! Inspired by my travels to Europe, it’s essentially whipped feta dip spread on a serving board with European-inspired garnishes.

Perfect for holidays, game day, and even summer entertaining, this healthy appetizer is refreshingly cold, no cook, and is ready in just 15 minutes!

Why You’ll Love This Recipe

• Healthy: Unlike majority of appetizers loaded with saturated fats, this recipe has lower of those numbers and even contains some protein thanks to Greek yogurt.
• Delicious: A blend of salty feta works very well with tasty toppings like pesto and marinated vegetables. Wait until you dip fresh bread into it!
• Versatile: Add toppings of choice and pair it with anything from soft pita bread to crispy celery sticks.
• Quick and easy: No cooking, just 15 minutes of prep!

Ingredients for Whipped Feta Board

This whipped feta board turns 10 simple ingredients, some optional, into a flavorful and easy appetizer. It’s pure simplicity!

• Feta cheese: You’ll need an 8 ounces block of good quality feta. Goat feta cheese is my favorite, you can also use cow milk or sheep’s milk feta.
• Yogurt: For best flavor choose either regular plain yogurt or plain Greek yogurt with a 2% or higher fat content.
• Garlic: Blending 2 small garlic cloves with the feta and yogurt adds a garlic-infused flavor to the dip.
• Olive oil: You definitely want extra virgin olive oil! We mix it into the dip and finish it off with a final drizzle.
• Toppings: I added a thinly sliced roasted red pepper, sun dried tomatoes, olives, capers, pesto (homemade pesto if you wish), and black pepper. See variations below for more ideas!

How to Make Whipped Feta Board

Here’s a quick overview how to make a Mediterranean whipped feta board, it’s the quickest 15 minutes you’ll spend in your kitchen!

There is a full recipe card below.

• Make the feta dip: Combine feta, yogurt, and garlic in a food processor and blend, stopping to scrape the sides. Slowly add olive oil while processing until the dip reaches a creamy consistency.
• Spread: Move it to a large square or round platter or board. Use a spatula to spread it, creating small indents for toppings and oil.
• Add toppings: Evenly sprinkle roasted pepper, sun-dried tomatoes, olives, and capers on top. Place small dollops of pesto, drizzle with olive oil, and sprinkle with pepper.
• Serve: Serve your feta cheese board with dipping “utensil” of choice, see serving suggestions below.

Tips for Best Results

These 3 simple tips guarantee a party perfect appetizer everyone will love!

• Use feta block: The star here is high-quality feta that’s sold in a block and submerged in brine. Avoid pre-crumbled feta with additives that prevent cheese from clumping.
• Adjust whipped feta thickness: The thickness of your whipped feta will depend on the brand of feta cheese you choose. Easily adjust the consistency by gradually adding more olive oil.
• Use clean board: Not the one you use for cutting meat. I used a square platter with small edges. A marble or wooden charcuterie board would work wonderfully too.

Toppings Ideas

Feel free to mix it up with the toppings! Choose Mediterranean toppings with rich flavors that aren’t too salty since feta is plain and salty. Also steer clear of watery garnishes.

There are lots of options and ideas, here are a few:

• Hot honey
• Red onion, finely chopped
• Fresh figs or dates, sliced
• Marinated artichokes, chopped
• Banana peppers, sliced
• Fresh basil, parsley or mint, finely chopped
• Balsamic glaze
• Truffle olive oil
• Za’atar
• Toasted pine nuts
• Fresh lemon juice

What to Serve Feta Board With?

Pick plain breads, chips, crackers, and veggies to scoop up all the deliciousness. We like pita bread, pita chips, pretzel chips, naan, baguette, crostini, as well as cucumber, carrots, and celery.

If you have some bread that’s a few days old, pop it in a 350 F oven until it’s soft on the inside and nice and crispy on the outside. Just warm it up, and you’re good to go!

Cut veggies into sturdy large slices or sticks for easy scooping and dipping.

I love serving my feta cheese board with a little spoon to make scooping easy for guests. And for dinner gatherings, I’ll serve it as a starter followed by Greek chicken or Mediterranean chicken skillet with rice.

How to Store

Store: Transfer leftovers to an airtight container, they’ll stay fresh for up to 5 days. Before serving again, give it a quick stir and use it as a dip.

If there’s space in your fridge, cover the board with plastic wrap and refrigerate until ready to serve again.

FAQs

More Appetizer Recipes to Try

• Cottage cheese ranch dip
• Spinach and feta brownies
• Cranberry jalapeno cream cheese dip
• Goat cheese stuffed mini peppers
• Cream cheese stuffed mini peppers

Print

Mediterranean Whipped Feta Board

Creamy and healthy Whipped Feta Board with Mediterranean-inspired toppings. Grab your wood board and pita bread, it’s pure addiction!

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 165kcal

Author Olena Osipov

Equipment

• Food processor

Ingredients

For Whipped Feta:

• 8 ounces feta cheese
• 3 tablespoons Greek yogurt plain
• 2 small garlic cloves
• 2 tablespoons olive oil extra virgin

For Toppings:

• 1 large roasted red pepper thinly sliced
• 1/4 cup sun dried tomatoes in oil drained and thinly sliced
• 15 olives pitted
• 3 tablespoons capers drained
• 4 tablespoons pesto
• 3 tablespoons olive oil extra virgin
• Ground black pepper to taste

US Customary – Metric

Instructions

• In a food processor, add feta cheese, yogurt and garlic. Process until combined, pausing and scraping the walls a few times. Then add olive oil slowly while running the food processor and process until dip is creamy.
• Transfer onto a large square or round platter or board. Spread with spatula, making small indents to catch the toppings and oil.
• Top evenly with roasted pepper, sun-dried tomatoes, olives, and capers. Add small dollops of pesto, drizzle with olive oil and sprinkle with pepper.
• Serve whipped feta board with slices of pita bread, baguette, pretzel chips, crostini or veggies like cucumber and zucchini slices, carrot and celery sticks.

Video

Notes

Store: Scrape leftovers into an airtight container for up to 5 days. Give it a stir before serving next time and serve as a dip. If you have room in the fridge, you can cover the board with plastic wrap and refrigerate like this.

Do not freeze.

Nutrition

Calories: 165kcal | Carbohydrates: 3g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 535mg | Fiber: 1g | Sugar: 0.4g

The post Mediterranean Whipped Feta Board appeared first on iFoodReal.com.

These Mediterranean Zucchini Boats are stuffed with peppers, tomato, olives, and feta and then baked to perfection.

You might also like these simple zucchini sticks with Parmesan and ground turkey zucchini boats.

Quite a few years ago, I was in a mood for a lighter zucchini boats, without the sauce and cheese. So I made these Mediterranean zucchini boats. The ones you can pick up with your hands, more of a side dish or even a cold appetizer. Mmmm, sounds good in July… 

I oven roasted them stuffed with tomatoes, bell peppers and Kalamata olives until soft but still crunchy. Then topped with feta cheese and placed under the broiler until cheese became golden and crisp, and sprinkled with fresh parsley. So good!

I love Mediterranean inspired dishes! From Mediterranean chicken skillet, to Mediterranean orzo salad and Mediterranean chickpea salad. They are delicious and chock full of veggies.

Ingredients for Mediterranean Zucchini Boats

This Mediterranean zucchini boats recipe is made with a handful of simple ingredients and full of Mediterranean flavor.

• Zucchini: Use medium zucchinis that are firm and ripe. An overripe zucchini will be too soft and larger ones will have a tougher, bitter skin.
• Bell pepper: Any color bell pepper you prefer or have on hand. I like orange, yellow, or red peppers because they are sweeter. Green peppers are more tart but will work in this recipe.
• Tomato: Famous in Mediterranean cuisine! Use a firm tomato that’s less watery such as Roma tomatoes or halved grape tomatoes and cherry tomatoes.
• Kalamata olives: Finely chopped for rich taste and texture.
• Garlic cloves: Fresh garlic cloves that are peeled and minced.
• Seasoning: Italian seasoning and ground black pepper.
• Oil: Used to coat veggies and help spices stick. I love the flavor of extra-virgin olive oil but any oil will work.
• Cheese: A rich and creamy topping. Freshly crumbled feta cheese along with white cheddar or mozzarella cheese are a must for this Mediterranean zucchini recipe.
• Fresh herbs: Garnish with fresh parsley.

How to Make Mediterranean Zucchini Boats

Once you see how easy Mediterranean zucchini boats come together, you’ll be making them all the time! Kids love these as they are so easy to handle.

Here’s a quick overview, there’s a full recipe card below.

Start by preheating your oven to 400 degrees F.

• Prep zucchini boats: Trim the ends off each zucchini, cut zucchinis in half lengthwise, and scoop out the middle using a spoon or melon baller. Line a large baking sheet with parchment paper, arrange zucchini halves on baking sheet, and set aside.
• Make the veggie stuffing: To a medium bowl, add your chopped bell pepper, tomato, and olives. Then add in the garlic, Italian seasoning, ground black pepper and olive oil, and stir to combine.
• Bake: Evenly distribute the mixture between each zucchini half and bake for 25 minutes. Top with cheeses and bake for another 10 minutes or until cheese has melted. You can also set them under the broiler to melt the cheese.
• Garnish and serve: Remove pan from oven and sprinkle with fresh parsley. Serve hot or let them cool and enjoy cold.

Tips for Best Results

Here are my tops tips on how to turn a few fridge staples into a delicious Mediterranean dish.

• Pick same size zucchini: Also straight. This will ensure even cooking, easy filling, and make them easier to hold.
• Take your time adding the stuffing: For best presentation and taste make sure to evenly distribute the stuffing, so every bite is colorful and filled with all the flavors.
• Re-use the scooped out flesh: Save the zucchini flesh and add to soups, zucchini potato bake or zucchini ricotta pasta for more flavor and vitamins.
• Don’t overbake: You want the zucchini to be tender with a slight crunch to it. If they are overbaked they will be soggy and hard to hold.

Variations

There are many ways you can make this Mediterranean zucchini sticks recipe your own, you can literally add anything to the stuffing!

• Mix in some ground turkey, ground beef, ground pork, ground chicken, or sausage.
• Add grains with cooked rice, quinoa, or breadcrumbs. Or keep it low carb with cauliflower rice.
• Try roasted red peppers or swap with sundried tomatoes.
• Garnish with fresh basil, cilantro, marjoram, or fresh mint.
• Play with different seasonings like dried oregano, salt, or red pepper flakes. Then add a squeeze of lemon juice for extra zest.
• Use freshly grated Parmesan cheese or goat cheese as the melty topping.
• Sub Kalamata olives with green olives or black olives.
• Add other veggies like onion or chopped spinach.

What to Serve with Stuffed Zucchini Boats?

These zucchini sticks are the case when food tastes great even cold. So, serve hot or eat straight out of the fridge.

We often serve stuffed zucchini boats on their own as an easy vegetarian lunch or dinner, a healthy snack, or crowd favorite appetizer.

Sometimes though, I like to add a side dish. We love a side salad like Mediterranean chickpea salad, Mediterranean quinoa salad, or Mediterranean pasta salad.

You can also pair these summer-y veggie boats with a grilled chicken burger, chili lime chicken, or even grilled BBQ chicken. Or make it a cozy meal with lasagna and a side of garlic bread.

How to Store

Store: These zucchini boats keep well refrigerated for a few days. Store in an airtight container for best results.

If you are serving more than 4 people, I recommend doubling the recipe, they disappear fast!

Freeze: Zucchini becomes very soggy once thawed, do not freeze.

FAQs

More Zucchini Recipes to Try

• Zucchini tomato bake
• Baked zucchini fritters
• Sauteed zucchini
• Grilled zucchini
• Baked zucchini fritters
• Ground turkey and zucchini
• Chicken zucchini tomato recipe
• Chicken and zucchini recipe

Also browse this collection of healthy zucchini recipes.

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Mediterranean Zucchini Boats

These Mediterranean Zucchini Boats are stuffed with peppers, tomato, olives, and feta and then baked to perfection.

Course Side Dish

Cuisine Mediterranean

Diet Vegetarian

Prep Time 12 minutes minutes

Cook Time 35 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 94kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 4 medium zucchini ends trimmed
• 1 large bell pepper finely chopped
• 1 large tomato finely chopped
• 1/2 cup Kalamata olives finely chopped
• 3 large garlic cloves minced
• 2 teaspoons Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil extra virgin
• 1/2 cup feta cheese crumbled
• 1/4 cup white cheddar or mozzarella cheese grated
• 1/4 cup fresh parsley finely chopped

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut zucchini in half lengthwise and scoop out the middle with a tablespoon or melon baller. Discard or save the flesh. Arrange zucchini halves on a large baking sheet lined with parchment paper and set aside.
• In a medium bowl, add bell pepper, tomato, olives, garlic, Italian seasoning, ground black pepper and olive oil. Stir to combine.
• Fill each zucchini half with a mixture distributing evenly and bake for 25 minutes. Top with feta cheese and cheddar (mozzarella) cheese and bake for another 10 minutes or until cheese has melted.
• Remove from the oven, sprinkle with parsley and serve hot or cold.

Notes

Store: Refrigerate in an airtight container for up to 2-3 days. Do not freeze as zucchini become very soggy upon thawing.

Nutrition

Serving: 1zucchini boat | Calories: 94kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 275mg | Fiber: 2g | Sugar: 4g

The post Mediterranean Zucchini Boats appeared first on iFoodReal.com.

Mediterranean Orzo Pasta Salad with crunchy veggies, artichokes, olives, and feta tossed with a fresh Greek dressing. This one bowl flavorful pasta salad is a great addition to your picnic repertoire!

Other potluck favorites are shrimp orzo salad, Mediterranean pasta salad and Mediterranean chickpea salad.

This Mediterranean orzo pasta salad recipe comes together in one bowl and ready in under 30 minutes. Summer is all about quick and easy recipes which is why I love healthy salads like this one.

And I’ve really loaded this salad with all the Mediterranean flavors and fresh herbs, so it tastes super flavorful right away! No need to let it chill, Mediterranean orzo salad can be served immediately!

Orzo is a short, rice shaped pasta that’s easy to cook, and delicious hot or cold. Its neutral flavor makes it the perfect addition to many Mediterranean recipes, salads, or soups. It really soaks up the lemon-y flavor in lemon chicken orzo soup and tastes Wow!

Ingredients for Mediterranean Orzo Pasta Salad

This Mediterranean orzo pasta salad recipe is full of fresh, wholesome ingredients that really make the bold flavors shine.

• Orzo pasta: 1 1/2 cups uncooked. You can use regular orzo or whole wheat orzo (hard to find).
• Leafy greens: I used arugula this time, I like the peppery taste. You can also use baby spinach or a combination of both.
• Fresh vegetables: Diced cucumber and red pepper for crunch. Red onion adds sweet taste and crisp texture. And grape tomatoes or cherry tomatoes make pasta salad with orzo juicy.
• Fresh herbs: Fresh is key in this Mediterranean orzo salad recipe! Fresh parsley and fresh mint add the right amount of earthy flavor.
• Olives: Make sure to buy pitted Kalamata olives or green olives.
• Artichoke hearts: A Mediterranean diet staple. You’ll need a can of artichoke hearts drained.
• Peperoncini peppers: Add a touch of heat. Use more or less, they are so good!
• Feta cheese: Measure with your heart. I always buy a block of feta to crumble into big chunks, I find the crumbled feta from the store to be more dry.
• Salad dressing: High quality extra-virgin olive oil, red wine vinegar, Italian seasoning, salt and pepper make up the tangy salad dressing.

How to Make Mediterranean Orzo Salad

Here’s a quick photo overview of how to make this Mediterranean orzo salad recipe. You can find a full recipe card below.

• Cook orzo pasta: Add cold water, a pinch of salt, and orzo pasta to a large pot. Bring to a boil and cook until al dente, stirring occasionally. Mine took roughly 6-8 minutes.
• Chop veggies and mix salad dressing: Meanwhile, chop vegetables and herbs into bite size pieces. Add them to a large mixing bowl. In a separate small bowl, whisk olive oil, red wine vinegar, Italian seasoning, salt and pepper until blended then set aside.
• Assemble the salad: Drain orzo pasta in a colander, rinse with cold water, then drain again. Transfer orzo to the large bowl with other salad ingredients, then add arugula and feta cheese. Pour the dressing on top and stir gently to combine.
• Serve: Mediterranean orzo pasta salad can be served right away or chilled and served cold, it’s super flavorful!

Tips for Best Results

Here are my top tips that make this the best orzo pasta salad!

• Cook orzo al dente: The orzo pasta will absorb the dressing as it sits. Follow package instructions and cook until al dente so the noodles don’t become mushy.
• Use lots of fresh herbs: Fresh herbs make all the difference in this Mediterranean orzo salad recipe. The salad will taste amazing immediately!
• Don’t have to marinate the salad but you can: Although it’s always a good idea to let any pasta salad marinade you don’t have to. But if you have time let it sit for 30 minutes in the fridge.
• Chop vegetables small: Smaller bites will yield the perfect salad texture and you’ll enjoy every flavor in each bite.

What to Serve Mediterranean Orzo Pasta Salad with?

Mediterranean orzo pasta salad is incredibly versatile and meal prep friendly! And while it’s the perfect summer salad next to souvlaki skewers or grilled chicken, I make it year round.

My boys love pairing it with Greek chicken kabobs, pita and tzatziki sauce for a full Mediterranean dish.

This salad recipe also pairs wonderfully with any protein. You can dice it up and place it on top or serve it next to grilled lemon rosemary chicken, yogurt marinated chicken, or pan fried lamb chops.

How to Store

Store: Cover leftover orzo salad and refrigerate for up to 2-3 days. I recommend warming it in the microwave for 20 seconds to “melt” olive oil, and stir before serving.

Freeze: I don’t like freezing pasta recipes because pasta and vegetables tend to have a mushy texture when thawed.

FAQs

More Pasta Salad Recipes to Try

• Healthy pasta salad
• Tomato pasta salad
• Italian pasta salad
• Healthy tuna pasta salad
• Healthy macaroni salad
• Caprese pasta salad

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Mediterranean Orzo Pasta Salad

One bowl, super flavorful Mediterranean Orzo Pasta Salad with crunchy veggies, artichokes, olives, and feta tossed in a fresh Greek dressing.

Course Salad

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 10 servings

Calories 217kcal

Author Olena Osipov

Ingredients

• 1 1/2 cups orzo pasta uncooked (10 ounces)
• 3 cups arugula or spinach
• 1 long English cucumber diced
• 2 cups grape tomatoes or cherry tomatoes halved
• 1 large red bell pepper diced
• 1/3 cup red onion diced
• 1/2 cup fresh parsley finely chopped
• 1/2 cup fresh mint finely chopped
• 1 cup Kalamata olives or green olives pitted
• 8 ounces can artichoke hearts drained & coarsely chopped
• 6 peperoncini peppers sliced
• 1/2 cup feta cheese crumbled
• 1/3 cup olive oil extra virgin
• 2 tablespoons red wine vinegar
• 1/2 tablespoon Italian seasoning
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• Bring a pot of salted water to a boil and add orzo pasta. Cook until al dente, stirring occasionally, for about 6-8 minutes.
• While pasta is cooking, chop vegetables and herbs, and add them to a large bowl. In another small bowl, add olive oil, red wine vinegar, Italian seasoning, salt and pepper. Whisk and set aside.
• Drain orzo pasta in a colander, rinse with cold water and drain completely. Transfer to a bowl with other salad ingredients, add arugula, feta cheese, pour dressing on top and stir gently.
• You can serve Mediterranean orzo salad right away as it is chock full of fresh herbs and flavors. Or let it chill in the fridge for 30 minutes and serve cold.

Video

Notes

• Store: Refrigerate orzo salad covered for up to 2-3 days. Reheat 20 seconds in a microwave warm to “melt” olive oil.
• Freeze: Do not freeze orzo pasta salad.

Nutrition

Calories: 217kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 441mg | Fiber: 3g | Sugar: 3g

The post Mediterranean Orzo Pasta Salad appeared first on iFoodReal.com.

Quick pasta dishes like healthy pasta salad, shrimp orzo salad and Mediterranean orzo pasta salad are just perfect for sharing with everyone!

Bring your love of Mediterranean flavors into your regular rotation with this Mediterranean pasta salad. This 30-minute crowd pleaser perfectly combines tender pasta, fresh vegetables, creamy feta, and a light olive oil vinaigrette.

My kids love pasta and I am obsessed with this combo! This cold salad is a delicious meal on a hot summer day, and a perfect side dish alongside your favorite grilled meats.

If you need another potluck favorite for the summer months, my tuna pasta salad and healthy macaroni salad have proven to be a crowd favorite.

Ingredients and Notes

This delicious Mediterranean pasta salad recipe includes all the bright flavors and typical ingredients we love in Mediterranean cuisine. Here’s what I used in today’s recipe.

• Pasta: I like to use a hearty, short pasta like penne, rotini, corkscrew, or farfalle that really soak up the dressing.
• Bell peppers: I used red bell pepper for maximum sweetness. Orange bell pepper or yellow bell pepper can be substituted.
• More fresh veggies: This wouldn’t be a Mediterranean dish without crisp cucumber, red onion, and juicy tomatoes. Just like in this Mediterranean quinoa salad and Mediterranean chickpea salad these favorite ingredients give this pasta salad its savory taste.
• Olives: Use any olives you have on hand. I used a mixture of Castelvetrano and Kalamata olives. Green olives and black olives are great choices. If you don’t like olives, artichoke hearts are another Mediterranean vegetable you can add for something salty.
• Sun-dried tomatoes: I recommend sun-dried tomatoes in oil. You can also use dried tomatoes and soak in water for 2 minutes.
• Fresh herbs: Fresh basil makes this a delicious salad!
• Feta cheese: The best cheese for any salad, in my opinion. I like buying a block of feta to crumble into big chunks and avoid preservatives. Crumbled goat cheese would also work. You can even substitute your favorite soft vegan cheese.
• Pasta salad dressing: This homemade dressing is super easy to make with everyday pantry staples. All you need is extra-virgin olive oil, red wine vinegar, lemon juice, Italian seasoning, salt and pepper. See recipe card for measurements.

How to Make Mediterranean Pasta Salad

Here’s how to make Mediterranean pasta salad in 4 simple steps. Start with choosing a large bowl that will fit all ingredients.

• Cook pasta: Cook pasta al dente. Follow the package instructions or undercook by a few minutes as per suggested cook time. Drain pasta water, rinse pasta with cold water, and drain it again.
• Chop the veggies: While the pasta cooks, chop the grape tomatoes in halves. If using small cherry tomatoes you can keep them whole. Cut the cucumber, bell pepper, and raw onion in similar size pieces. Chop the basil and crumble feta.
• Prep the dressing: In a small bowl, add olive oil, red wine vinegar, lemon juice, Italian seasoning, salt, pepper and whisk until blended. Set aside, you’ll want to add the dressing last.
• Combine: I find it easiest to add all ingredients to the large bowl as you are prepping them. Start with vegetables, then olives, sun-dried tomatoes, herbs, crumbled feta cheese, and cooled pasta. Drizzle dressing over the pasta salad and gently stir to combine.

Tips for Best Results

Follow my pro tip list for a 5 star rating on this perfect pasta salad.

• Cook pasta al dente: Do not over cook the pasta. Soft pasta will absorb more dressing and turn mushy.
• Rinse pasta with cold water: You want to avoid melting the feta and making the salad look messy. Rinsing in cold water helps stop the pasta from getting any additional heat.
• Uniform size pieces: I like big chunks of feta and uniform vegetable pieces to enjoy all the bright flavors in every bite.
• Use what you have on hand: Salads are very forgiving. You can easily include more or less, and adjust to your personal taste and diet.

Popular Additions and Substitutions

Here are my top 6 favorite additions that add protein and flavor without too many ingredients.

• Add in cold cuts: Cold cuts pair wonderfully with a cold pasta salad. They are also very convenient when prepping picnic food. Salami, pepperoni, prosciutto, or diced ham are among my favorites.
• Add nutrition with leafy greens: Some great options are fresh arugula, baby spinach, or kale. 
• Bulk it up with beans: White beans and chickpeas are protein-packed and fiber-rich. I love adding these pantry staples to any Greek salad.
• Add protein: Make this a full meal on a busy weeknight by adding grilled chicken breast or grilled shrimp skewers.
• Try different fresh herbs: A touch of fresh parsley, fresh arugula, and fresh oregano would add delicious flavor.
• Add a kick of heat: To add a bit more spice, toss in some sliced pepperoncini or red pepper flakes.

Serving Recommendations

We love serving this Mediterranean pasta salad any time of year alongside lamb chops, garlic butter chicken breast, grilled salmon, or baked BBQ chicken breast.

Enjoy a bigger serving on its own for a vegetarian lunch or dinner.

How to Store and Make Ahead

Store: Refrigerate any leftovers in a glass airtight container for up to 3 days. The dressing may settle on the bottom of the container, give it a gentle stir before serving.

Make ahead: This is such an easy pasta salad recipe, so it is naturally great to meal prep a large batch and enjoy all week.

Store salad dressing separately or quickly mix it before serving. Add all other ingredients to a large bowl, cover tightly with plastic wrap and refrigerate overnight or up to 24 hours. The following day, drizzle salad with the dressing 30 minutes before serving to let it marinate.

Pasta does not freeze well, it generally goes soggy when thawing.

FAQs

More Salad Recipes to Try

• Tomato feta pasta salad
• Caprese pasta salad
• Italian chopped salad
• Italian pasta salad

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Mediterranean Pasta Salad Recipe

Mediterranean Pasta Salad Recipe is full of tender pasta, juicy veggies, briny olives and crumbled feta. Easy, 30 minute side dish for your next picnic, potluck, or BBQ.

Course Salad

Cuisine Mediterranean

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 269kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 8 ounces pasta
• 1/2 long English cucumber cut into bite size pieces
• 2 cups grape tomatoes cut in halves
• 1 large red bell pepper chopped
• 1/2 cup red onion thinly sliced
• 1/2 cup fresh basil finely chopped
• 1/2 cup sun dried tomatoes packed in oil julienned
• 1 cup mixed olives pitted
• 1 cup feta cheese crumbled

Dressing:

• 1/2 cup olive oil extra virgin
• 3 tablespoons red wine vinegar
• 1/2 lemon juice of
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper to taste

US Customary – Metric

Instructions

• Cook pasta al dente, drain, rinse with cold water and drain again.
• While pasta is cooking, chop vegetables and prep the dressing. In a small bowl, add olive oil, red wine vinegar, lemon juice, Italian seasoning, salt, pepper and whisk until emulsified. Set aside.
• In a large bowl, add cucumber, tomatoes, bell pepper, red onion, basil, sun dried tomatoes, olives, feta cheese and cooked pasta.
• Pour dressing over the pasta salad and gently stir to combine. Let it chill in the fridge for at least 30 minutes. Serve cold.

Notes

• Store: Refrigerate in a glass airtight container for up to 3 days. Do not freeze.
• Make ahead: Add all ingredients except the dressing to a large bowl, cover tightly with plastic wrap and refrigerate for up to 24 hours. Store dressing separately or make right before serving. When ready to serve, drizzle salad with the dressing, stir and let marinate for 30 minutes.
• Best pasta to use: I like to use medium size pasta like penne, rotini, corkscrew, bowties etc. Rotini is fine too. If using larger size pasta like rotini, keep add-ins chopped small.
• Uniform size pieces: Chop vegetables and other ingredients into same small bite size pieces for even distribution.
• Feta cheese: I love to break it into bigger chunks for flavor reasons and to avoid pasta look messy and “dirty”.

Nutrition

Serving: 1cup | Calories: 269kcal | Carbohydrates: 23g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 523mg | Fiber: 3g | Sugar: 3g

The post Mediterranean Pasta Salad appeared first on iFoodReal.com.

We also love its close cousin – chickpea avocado salad. So simple and good!

Meet Mediterranean chickpea salad! It is full of fresh ingredients, pantry staples, creamy feta and Mediterranean flavors. Not only it is a star of any meal prep menu, this simple chickpea salad is a delicious lunch on hot summer day or fantastic side dish to a beef roast like eye of round roast.

Fiber-rich chickpeas are a staple in my pantry. Not only are they a fantastic source of plant-based protein but also versatile. From hummus to falafel, I love cooking with garbanzo beans.

And if you add them to a Greek salad, you end up with this Mediterranean salad that is to-die-for!

Ingredients and Notes

To make Mediterranean chickpea salad recipe you will need a few simple ingredients.

Ingredient list might seem long but I assure you it is full of pantry staples and fresh vegetables you can find in your kitchen now or nearby grocery store.

• Canned chickpeas: One of my favorite pantry staples, you will need two cans of garbanzo beans, 15 ounces each. I use low sodium beans or this time I cooked chickpeas in Instant Pot. If you use not low sodium chickpeas, add less salt to the dressing.
• Grape tomatoes: Small tomatoes hold their shape better and leak less making salad last longer. Cherry tomatoes are good too and if they are small enough, you can keep them whole. In a pinch, diced fresh tomatoes will work as well.
• Bell pepper: I used red bell pepper for color and maximum sweetness. Orange bell pepper or yellow bell pepper can be substituted.
• Cucumber: One long English cucumber. If using field cucumber or garden cucumber, I recommend to peel the bitter skin.
• Red onion: Adds a nice punch of zest. White onion would be delicious in this Mediterranean chickpea salad too!
• Feta cheese: I prefer to buy a block of feta and crumble myself to have big chunks and avoid preservatives.
• Fresh herbs: A lot of fresh basil makes this delicious salad! And a little bit less of fresh parsley. Truly add to your personal taste, the more the better. Also fresh mint would be delicious and add extra flavor!
• Simple dressing: Extra virgin olive oil is the best quality oil for salad dressings. Then fresh lemon juice and red wine vinegar add acidity that makes a vinaigrette. Dried oregano, salt and ground black pepper for seasoning. Simple!

How to Make Chickpea Salad

Here is a quick overview how to make a chickpea salad in four simple steps. All you have to do is make simple vinaigrette, chop the veggies and combine. It truly is 15 minute salad recipe. Find full recipe card below.

1. Make the vinaigrette: In a small bowl, combine olive oil, lemon juice, red wine vinegar, oregano, salt and pepper. Whisk very well with a fork until emulsified and yellow in color. Set aside.
2. Chop the veggies: Chop grape tomatoes in halves. Then cucumber in similar size to tomatoes pieces. Dice bell pepper and red onion to enjoy a little bit in every bite. Chop basil and parsley, crumble feta.
3. Combine: I recommend to add all ingredients as you are preparing them to a large bowl. Pour chickpea salad dressing over the bowl and gently stir.
4. Chill if you have time: This healthy Mediterranean chickpea salad benefits from an hour or two of chilling in the fridge. Even half an hour would help the flavors develop!

Tips for Best Results

Over the years, I have made a lot of salads. So here are a few top tips from my kitchen to yours:

• Cut everything into bite-sized pieces: You will truly enjoy crunchy veggies and hearty chickpeas in every bite if you cut everything small. Even my kids noticed!
• Keep healthy salad pretty: If you like nice presentation, add feta cheese each time you serve the salad to avoid mass discoloration.
• Don’t eat right away: Let salad chill in the fridge for 30 minutes and you will notice huge difference in its flavor profile.
• Adjust to taste: I call it an easy chickpea salad recipe for a reason. Salads are like that, you follow the recipe, combine it all, taste and add whatever else your heart desires. You know best what you like.

Serving Mediterranean Chickpea Salad

First of all, serve this easy Mediterranean chickpea salad cold. With a nice hunk of fresh pita bread or scoop it up with crispy crostini for quick and easy lunch.

You could add leafy greens like chopped kale, romaine lettuce or spinach before serving. Also Kalamata olives would be great!

It’s a perfect simple side dish with protein like pan fried chicken breast or garlic butter chicken breast.

Smash chickpeas and serve between bread slices as a sandwich or wrap in a burrito. Pan fry a few eggs and serve on top for a healthy breakfast. You can do so much with this tasty salad!

How to Meal Prep and Store It

Chickpea salad is wonderful for meal prep because it lasts for days! Although full of fresh vegetables, they are firm and not the ones that become soggy. That’s why I recommend to use mini tomatoes.

Divide between mason jars and you have grab-and-go healthy lunches for days. Or store in airtight container and portion out throughout the week. Either way this Mediterranean chickpea salad will last up to 5 days.

FAQs

More Chickpea Recipes to Try

• Chickpea tuna salad
• Sweet potato hummus
• Chicken chickpea stew

More Salad Recipes to Try

• Mediterranean orzo salad
• Quinoa tabbouleh salad
• White bean salad
• Cucumber tomato feta salad

Print

Easy Mediterranean Chickpea Salad Recipe

Easy Mediterranean Chickpea Salad Recipe with juicy vegetables, crumbled feta, herbs and lemon vinaigrette. It's hearty, healthy and filling!

Course Salad

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 147kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 2 x 14 oz cans chickpeas low sodium, drained & rinsed
• 1 long English cucumber cut into bite size pieces
• 2 cups grape tomatoes cut in halves
• 1 large red bell pepper diced
• 1/2 cup red onion diced
• 1/3 cup fresh basil finely chopped
• 1/4 cup parsley finely chopped
• 3/4 cup feta cheese crumbled

Lemon Vinaigrette:

• 1/3 cup olive oil extra virgin
• 3 tablespoons red wine vinegar
• 1/2 lemon juice of
• 1 tablespoon oregano dried
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper to taste

US Customary – Metric

Instructions

• In a small bowl, add olive oil, red wine vinegar, lemon juice, oregano, salt, pepper and whisk until emulsified. Set aside.
• In a large bowl, add chickpeas, cucumber, tomatoes, bell pepper, red onion, basil, parsley and feta cheese.
• Pour dressing over the salad and gently stir to combine. Let it chill in the fridge for at least 30 minutes.
• Serve cold on its own, with pita or meat of choice.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Homemade chickpeas: I cook my own Instant Pot chickpeas.
• Leafy greens: You could add chopped kale, romaine lettuce or spinach before serving.

Nutrition

Serving: 0.5cup | Calories: 147kcal | Carbohydrates: 9g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Sodium: 300mg | Fiber: 5g | Sugar: 3g

The post Mediterranean Chickpea Salad Recipe appeared first on iFoodReal.com.

Creamy and savory Baked Feta Dip with juicy tomatoes, garlic, and fresh basil is a simple appetizer that doesn’t skimp on taste! It’s perfect for sharing when served with crackers, crostini, or crusty bread.

We also love this whipped feta dip, whipped feta board and spinach and feta brownies!

This baked feta dip is such an easy recipe! I made it for a neighbors get together and it was the easiest thing I could have done on a Friday night.

You literally add everything to a dish, bake and stir. No chopping or grating anything!

Delicious baked feta appetizer contains minimum ingredients but maximum taste. Creamy feta, juicy tomatoes, and savory garlic are bursting with Mediterranean flavor, and I can’t just get enough.

I didn’t get into the baked feta pasta TikTok trend, but if it was anything like this tasty dip, I am hooked!

Tomato feta dip is just as good in the summer as it is at a holiday party! It will seriously elevate your snacking game. I have even snuck a bite or two straight out of fridge, so good even cold!

Why You’ll Love This Recipe

• Quick and easy: Baked feta dip recipe takes just over 30 minutes. Perfect for a last minute appetizer when unexpected guests drop in.
• Party perfect: Not only the taste is fantastic, the presentation is stunning and makes an impressive appetizer for guests.
• Creamy: While it’s not quite melted feta cheese, baking the cheese in the oven turns it into a luscious, creamy spread ready to be served with bread or pita.
• Flavorful: Sweet and salty with notes of savory garlic and fresh basil, such a treat for the taste buds.

Ingredients and Substitutions

Baked feta dip is the perfect example of a how a few simple ingredients can come together for a flavor packed easy appetizer! You need 8 ingredients and still some can be omitted.

• Feta cheese: Quality feta is the star of the show here. You will need 5 to 8 ounces block of feta cheese. I used 8 oz. It comes in a vacuum sealed package or in a brine. Goat milk, sheep’s milk or cow milk feta cheese is OK.
• Grape tomatoes: You could also use cherry tomatoes. Under high temperature both of these tomato varieties burst open to release sweet and juicy goodness. In a pinch, 3-4 cut up fresh tomatoes might work.
• Fresh garlic: You will need one whole head of garlic, not peeled or minced garlic cloves.
• Olive oil: A good quality extra virgin olive is the best for this appetizer.
• Red pepper flakes: Also called red chili flakes, it adds just the right amount of spice. If you are sensitive to spicy foods, feel free to omit. Or add more!
• Fresh basil: To sprinkle over your warm feta dip and bring it to life! Other fresh herbs like fresh thyme or fresh parsley would be great or just skip.

How to Make Baked Feta Dip

This recipe is literally just baked feta and tomatoes with some EVOO and spices. All you have to do is add all ingredients, bake and stir. With prep time of 3 minutes, it couldn’t be any easier!

To start you will need to preheat oven to 425 degrees F and grab a square 8×8 baking dish. No need to spray anything.

• Lay out all the ingredients: First, place block of feta in the middle of the square baking pan. Now you want to add all tomatoes around and tuck a head of garlic in the corner. It will be tight and you want that!
• Season: Drizzle everything with olive oil and then sprinkle with salt, black pepper and red pepper flakes. I sprinkle majority of salt on tomatoes because feta is salty enough. Both peppers looks super pretty on white cheese.
• Bake: Bake in preheated oven for 30 minutes and then broil for another 5 minutes or until golden brown. Ovens vary and you might need to bake it longer if your tomatoes do not appear roasted enough.
• Stir and garnish: Once you remove dip from the oven, take out a head of garlic with tongs and let it cool for about 5 minutes. Then I like to use same tongs and squeeze the garlic cloves over the dish. Stir feta and cherry tomatoes with a large spoon, just enough to combine, to keep the color. Then if you have fresh basil, sprinkle on top.

How Do I Serve It?

To serve, I like to place baking dish on a trivet in the center of the table. Serve with a large spoon and provide small plates with forks and napkins.

Since baked feta dip is salty and tangy, it goes best with slices of plain pita bread, crusty baguette, bread slices, crostini or simple crackers.

You can serve leftovers over warm pasta, stir and it becomes your baked feta pasta. Or serve over any chicken dish the next day. We love this dip so much, I now created baked feta chicken using this recipe as an inspiration.

Variations

While feta tomato dip tastes good as is, feel free to add some variety.

• Additional vegetables: Add thin sliced red bell peppers, red onion, or even artichoke hearts before baking.
• Olives: For briny flavor use kalamata olives, for earthy flavor green and black olives work.
• Seasoning: Dried oregano or Italian seasoning could be sprinkled on everything before baking for additional herby flavors. This is especially great if you don’t have fresh basil on hand.
• Vinegar: Red wine vinegar is light in taste and a splash could be added to the dip before placing in the oven. You could also add a drizzle of balsamic reduction right before serving!
• Honey: If you love sweet and savory, add a drizzle of honey before serving.

Expert Tips

• Size of baking dish: Use a small baking dish for best results. If your tomatoes are too spread out, they will be roasted tomatoes vs. breaking down to be juicy.
• Oven-safe dish: Make sure you are not using a glass dish that can easily shatter at high temperature, especially under the broiler. Speaking from experience.
• High heat: The key to feta and tomato dip is to bake it under high heat. If you want your feta more golden brown, pop it under the broiler on a top rack but not too close, just for a few minutes.
• Best quality ingredients: There are only a few ingredients here and the key is to use the freshest you can! No canned tomatoes and extra virgin olive oil is a must.
• Serve right away: Serve while it’s creamy, spreadable and warm.

Make Ahead and Storing

Make ahead: You may ask “Can I make it ahead of time?”. Sure thing, especially during busy holiday season, relaxing Super bowl Sunday or lazy summer days.

To prep ahead of time, assemble and keep covered in the refrigerator for up to 2 days. Bake right before you intend to serve it. Any creamy dip tastes best fresh out of the oven when the feta still has soft and creamy texture!

Store: Refrigerate leftovers in an airtight container for up to 5 days.

Let me say that I don’t mind this particular feta recipe cold! To warm it up again, just pop in a microwave for a few minutes. Or just serve over freshly cooked hot pasta, stir and watch it melt in front of your eyes.

FAQs

More Delicious Dips To Try

• Healthy french onion dip
• Healthy spinach artichoke dip
• Burrata dip
• Healthy spinach dip
• Baked spinach artichoke dip
• Garlic olive oil bread dip
• Healthy 7 layer dip
• Cottage cheese ranch dip

Print

Baked Feta Dip with Tomatoes

Creamy and savory Baked Feta Dip with juicy tomatoes, garlic, and plenty of fresh basil is a simple appetizer perfect for serving with crackers, crostini, or crusty bread.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 3 minutes minutes

Cook Time 35 minutes minutes

Total Time 38 minutes minutes

Servings 10

Calories 126kcal

Author Olena Osipov

Ingredients

• 8 oz block feta cheese
• 2 pints grape tomatoes 1.5 lbs
• 1 head of garlic 1/4 inch cut off from the top
• 1/4 cup olive oil extra virgin
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes
• 2 tablespoon fresh basil finely chopped
• Cut up pita, sliced baguette, pita chips or crackers for serving

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. In a square 8×8 baking dish, place block of feta in the center. Spread grape tomatoes around it and tuck a head of garlic in the corner.
• Drizzle everything with olive oil and then sprinkle with salt, black pepper and red pepper flakes.
• Bake for 30 minutes and then broil for another 5 minutes or until golden brown.
• Remove from the oven, take out garlic on a plate to cool down for 5 minutes and then squeeze the cloves over the dish. Using a large spoon, stir everything gently just to combine and garnish with basil.
• Serve warm with a spoon and slices of pita, baguette or crackers.

Video

Notes

• Store: Refrigerate dip leftovers in an airtight container for up to 5 days. You can serve it on top of baked chicken.
• Tomatoes: Cherry tomatoes or cut up large tomatoes will work too in a pinch. I prefer whole small tomatoes though.
• Basil: If you don’t have fresh basil, it’s fine.

Nutrition

Calories: 126kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 322mg | Fiber: 1g | Sugar: 2g

The post Baked Feta Dip with Tomatoes appeared first on iFoodReal.com.