Greek food is one of those cuisines that everyone in our house loves. Which lets face it, is hard to do with six different palates.

So, it stands to reason, that just like tacos, we eat a whole lot of greek food around here.

And, one of the best things about greek food is how deceptively healthy it is. The whole cuisine is built around fresh vegetables, lean meats like chicken and lamb, and tons of flavor from evoo, herbs, lemons and garlic.

And, just like tacos, there are so many different ways to create greek meals it’s the food gift that keeps on giving. Take for example this greek salad… instead of a traditional crisp raw vegetable salad, it’s completely grilled and topped with both a greek vinaigrette and my roasted beet humus.

Ingredients:

4 chicken breasts

2 cloves of garlic, minced

1 Tbsp minced fresh oregano

1/2 tsp cracked black pepper

1/2 tsp salt

1 tsp trader joe’s onion salt

1/2 tsp dried oregano

1/2 tsp italian parsley

6 sprigs of fresh italian parsley, rough chopped

1/2 cup evoo

1/2 cup red wine vinegar

1 red onion, thickly sliced

3 small zuchinni, tops and bottoms removed and sliced in long strips

2 tomatoes, cut into fourths

3 heads of baby bok choy, outer leaves removed, sliced in half

1 red bell pepper, cored and seeded and sliced in large thick strips

1 green bell pepper, cored and seeded and sliced in large thick strips

3 artichoke hearts, tops and bottoms removed, outer leaves removed, and sliced in half

2 Tbsp evoo oil

1/2 tsp salt

1/2 tsp pepper

greek vinaigrette

roasted beet humus

Directions:

2 - 4 hours before dinner, in a large bowl whisk together minced garlic, fresh oregano, 1/2 tsp black pepper, 1/2 tsp salt, 1 tsp onion salt, 1/2 tsp dried oregano, 1/2 tsp italian parsley, fresh italian parsley, 1/2 cup evoo and 1/2 cup red wine vinegar. Place chicken breasts in large ziplok bag and pour marinade over the top. Seal and massage into breasts. Place in fridge.

Preheat grill to medium high.

Bring a large pot or water to boil.

Boil halved artichokes for 20-30 minutes. Artichokes are ready when you can easily remove a leaf. Drain artichokes, and remove the choke from the center of each half.

Place artichokes in a large bowl with sliced onions, zuchinni, tomatoes, bok choy, and bell peppers. Toss carefully with 2 Tbsp evoo, 1/2 tsp salt and 1/2 tsp pepper.

Grill chicken about 10 - 12 minutes per side, removing to the top shelf if they become too dark.

Grill vegetables about 5 minutes per side, removing to top once grill marks have appeared on each side. You want the vegetables to still have a bite to them.

Once vegetables and chicken are done, rough chop all of them into bite sized pieces and toss with greek salad dressing in a large bowl.

Once individually plated, top with a dollop of roasted beet humus.