Free Recipe Cookbook — Macros & 1-Tap Shopping

Greek Keto Stuffed Bell Peppers

Greek · 40 min · beef · gluten-free, keto, low-carb

Ingredients & steps ↓

4 large Bell peppers (preferably red, yellow, or orange)
1 lb (450g) Ground lamb or beef
1 small Red onion
3 Garlic cloves
1/2 cup Crumbled feta cheese
2 tbsp Olive oil
1 tsp Dried oregano
to taste Salt and pepper
2 tbsp Fresh parsley

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of peppers with 1 tbsp olive oil.
In a skillet over medium heat, heat 1 tbsp olive oil. Add chopped red onion and minced garlic; sauté until translucent, about 2-3 minutes.
Add ground lamb or beef to the skillet. Cook until browned, about 5-7 minutes. Season with salt, pepper, and oregano.
Remove from heat, stir in crumbled feta and chopped parsley. Adjust seasoning as needed.
Stuff each bell pepper with the meat mixture and place them in a baking dish.
Bake in the preheated oven for 25-30 minutes, until peppers are tender and filling is hot.
Serve warm, garnished with additional parsley if desired.

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Greek Keto Stuffed Zucchini Boats

Greek · 40 min · beef · gluten-free, keto, low-carb

Ingredients & steps ↓

4 Large zucchinis
2 tbsp Extra virgin olive oil
1 lb Ground lamb or beef
1 Red onion
3 Garlic cloves
½ cup crumbled Feta cheese
1 tsp Dried oregano
½ tsp Paprika
to taste Salt and pepper
2 tbsp chopped Fresh parsley

Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the centers to create boats. Brush the insides with 1 tbsp olive oil and place on a baking sheet.
Finely chop red onion and garlic. In a skillet, heat the remaining 1 tbsp olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 3 minutes.
Add ground lamb or beef to the skillet. Cook until browned, about 7-8 minutes. Season with oregano, paprika, salt, and pepper.
Remove from heat and stir in crumbled feta and chopped parsley. Spoon the meat mixture into the zucchini boats, dividing evenly.
Bake in the preheated oven for 25-30 minutes until zucchinis are tender and filling is heated through.
Garnish with additional parsley if desired. Serve hot.

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Greek Lemon Garlic Chicken with Roasted Cauliflower

Greek · 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

4 pieces boneless, skinless chicken thighs
1 large head cauliflower florets
1 large lemon
4 cloves garlic cloves
3 tbsp olive oil
1 tsp dried oregano
1/2 tsp paprika
to taste salt
to taste black pepper

Preheat oven to 400°F (200°C).
In a small bowl, mix 2 tbsp olive oil, juice of half the lemon, minced garlic, oregano, paprika, salt, and pepper to create a marinade.
Rub the marinade over the chicken thighs and let sit for 5 minutes.
Toss cauliflower florets with remaining 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
Place marinated chicken and cauliflower on the same sheet or separate if needed.
Bake in the oven for 25-30 minutes until chicken is cooked through and cauliflower is tender and slightly crispy.
Squeeze the remaining lemon juice over the cooked chicken and cauliflower before serving.
Serve hot, garnished with fresh herbs if desired.

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Greek Lemon Garlic Shrimp with Spinach

Greek · 30 min · shrimp · pescatarian, gluten-free, keto, low-carb

Ingredients & steps ↓

1 lb Large shrimp, peeled and deveined
4 cups Fresh spinach
4 Garlic cloves
1 Lemon
3 tbsp Olive oil
1/2 cup Feta cheese, crumbled
1 tsp Dried oregano
to taste Salt
to taste Black pepper

Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1-2 minutes until fragrant.
Add shrimp to the skillet, season with salt, pepper, and oregano, and cook for 3-4 minutes per side until pink and cooked through.
Squeeze lemon juice over the shrimp and remove from skillet.
In the same skillet, add remaining 1 tablespoon of olive oil and spinach, sauté until wilted, about 2-3 minutes.
Return shrimp to the skillet with spinach, stir to combine and heat through for 1-2 minutes.
Sprinkle crumbled feta cheese over the top, garnish with lemon slices if desired, and serve immediately.

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Greek Lemon Herb Chicken with Roasted Potatoes and Greens

Greek · 40 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

4 pieces (about 1 lb) Boneless, skinless chicken breasts
3 medium Large potatoes
2 Fresh lemon
1/4 cup Olive oil
3 Garlic cloves
1 teaspoon Dried oregano
to taste Salt
to taste Black pepper
4 cups Mixed greens (lettuce, arugula, spinach)

Preheat oven to 425°F (220°C).
Cut potatoes into quarters. In a bowl, toss potatoes with 2 tablespoons olive oil, half of the minced garlic, 1 teaspoon oregano, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
While potatoes roast, prepare the chicken. In a small bowl, mix juice of 1 lemon, remaining garlic, 2 tablespoons olive oil, remaining oregano, salt, and pepper.
Place chicken breasts in a resealable bag or shallow dish and pour marinade over. Let sit for 10 minutes.
Heat a large skillet over medium heat. Remove chicken from marinade and cook for 6-8 minutes per side until cooked through.
While chicken cooks, prepare the salad. Toss greens with the juice of the remaining lemon, a tablespoon of olive oil, salt, and pepper.
Slice cooked chicken and serve alongside roasted potatoes with a side of greens.

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Greek Lemon Oregano Chicken with Zucchini Noodles

Greek · 40 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

4 pieces (about 1.5 lbs) Boneless, skinless chicken breasts
4 large Zucchini
2 Lemon
3 Garlic cloves
3 tbsp Olive oil
1 tsp Dried oregano
to taste Salt
to taste Black pepper

Pat the chicken breasts dry and season with salt, pepper, and half of the oregano.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden and cooked through. Remove and set aside.
While chicken cooks, spiralize the zucchinis into noodles and set aside.
In the same skillet, add minced garlic and remaining oregano; sauté for 1 minute until fragrant.
Add zucchini noodles to the skillet, toss with the garlic and oregano, and cook for 2-3 minutes until slightly tender.
Meanwhile, juice the lemons and mix the juice with 1 tablespoon of olive oil. Slice the cooked chicken and arrange on a serving platter.
Pour lemon-olive oil mixture over the zucchini noodles and toss gently.
Serve the sliced chicken over the zucchini noodles, garnished with additional lemon slices if desired.

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Greek Lemon-Oregano Chicken with Roasted Vegetables

Greek · 45 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

4 pieces Chicken thighs (bone-in, skinless)
2 Lemon
4 Garlic cloves
3 tbsp Olive oil
1 tsp Dried oregano
1 lb Baby potatoes
2 Bell peppers (red and yellow)
2 Zucchini
to taste Salt
to taste Black pepper

Preheat oven to 400°F (200°C).
In a small bowl, mix juice of 1 lemon, 2 tbsp olive oil, minced garlic, oregano, salt, and pepper to create a marinade.
Rub the marinade over the chicken thighs and let sit for 10 minutes.
Chop potatoes into halves or quarters, and cut bell peppers and zucchini into chunks.
Arrange chicken and vegetables on a baking sheet, drizzle with remaining olive oil, lemon juice, and season with salt and pepper.
Roast in the oven for 35 minutes, until chicken is cooked through and vegetables are tender.
Serve hot, garnished with fresh lemon wedges if desired.

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Greek Prawn & Chickpea Bowl

Greek · 35 min · shrimp · pescatarian, gluten-free

Ingredients & steps ↓

1 pound (450g) Prawns (shrimp)
1 can (15 oz) Canned chickpeas
1 cup Cherry tomatoes
1 medium Cucumber
1 small Red onion
½ cup crumbled Feta cheese
3 tbsp Olive oil
1 Lemon
1 tsp Dried oregano
to taste Salt and pepper

1. Rinse and drain the chickpeas; set aside.
2. In a large bowl, combine chopped cherry tomatoes, diced cucumber, and finely sliced red onion.
3. In a skillet, heat 1 tbsp of olive oil over medium heat. Add the prawns, sprinkle with oregano, salt, and pepper, and cook until pink and opaque, about 4-5 minutes.
4. Add the cooked prawns and chickpeas to the bowl with vegetables.
5. Squeeze fresh lemon juice over the mixture and drizzle with remaining olive oil.
6. Toss gently to combine and crumble feta cheese on top.
7. Serve immediately, garnished with extra oregano or lemon if desired.

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Greek Prawn & Orzo Bowl

Greek · 35 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

1 lb Large shrimp (peeled and deveined)
1 cup Orzo pasta
1 cup Cherry tomatoes
1 Cucumber
½ cup Feta cheese
¼ cup Kalamata olives
2 tbsp Olive oil
1 Lemon
2 cloves Garlic
1 tsp Dried oregano
to taste Salt
to taste Black pepper

Cook the orzo in boiling salted water according to package instructions until al dente. Drain and set aside.
While orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the shrimp to the skillet, season with salt, pepper, and oregano. Cook until pink and opaque, about 3-4 minutes per side.
In a large bowl, combine cooked orzo, cherry tomatoes (halved), sliced cucumber, Kalamata olives, and crumbled feta cheese.
Squeeze lemon juice over the mixture and drizzle with the remaining olive oil. Toss gently to combine.
Add the cooked shrimp on top of the salad mixture and serve immediately, garnished with extra oregano if desired.

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Greek Prawn & Orzo Salad Bowl

Greek · 35 min · shrimp · pescatarian

Ingredients & steps ↓

1 lb uncooked large shrimp (prawns)
1 cup dry orzo pasta
1 cup cherry tomatoes
1 cucumber
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
1 lemon
3 tbsp olive oil
to taste salt
to taste black pepper

Cook the orzo in boiling salted water according to package instructions, then drain and set aside.
While the orzo cooks, peel and devein the shrimp. In a skillet, heat 1 tablespoon of olive oil over medium heat, then sauté the shrimp until pink and cooked through, about 3-4 minutes per side.
Chop cherry tomatoes and cucumber into bite-sized pieces. In a large bowl, combine the cooked orzo, shrimp, cherry tomatoes, cucumber, and crumbled feta cheese.
In a small bowl, whisk together the juice of half a lemon, 2 tablespoons of olive oil, salt, and black pepper to make a dressing.
Pour the dressing over the salad and toss gently to combine.
Garnish with chopped parsley and additional lemon wedges if desired.
Serve immediately or chill briefly for a refreshing cold salad.

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Greek Prawn and Chickpea Bowl

Greek · 35 min · shrimp · pescatarian, gluten-free

Ingredients & steps ↓

1 lb Large shrimp (prawns), peeled and deveined
1 can (15 oz) Canned chickpeas, drained and rinsed
1 cup Cherry tomatoes, halved
1 medium Cucumber, diced
1 small Red onion, thinly sliced
½ cup Feta cheese, crumbled
2 tbsp Fresh parsley, chopped
3 tbsp Olive oil
2 tbsp Lemon juice
½ tsp Dried oregano
to taste Salt and pepper

In a large bowl, combine cherry tomatoes, cucumber, red onion, and parsley. Drizzle with 1 tablespoon olive oil and lemon juice; toss to combine. Season with salt, pepper, and oregano.
Heat 2 tablespoons olive oil in a skillet over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove from heat.
Add the drained chickpeas to the bowl with vegetables. Gently mix in the cooked shrimp.
Sprinkle crumbled feta cheese over the salad. Drizzle with remaining 1 tablespoon olive oil.
Serve immediately as a refreshing, protein-packed bowl.

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Greek Seafood & Quinoa Bowl

Greek · 35 min · shrimp · pescatarian, gluten-free, high-protein

Ingredients & steps ↓

1 cup quinoa
2 tbsp olive oil
1 cup cherry tomatoes
1 large cucumber
1 small red onion
½ cup feta cheese
¼ cup fresh parsley
1 large lemon
1 lb shrimp, peeled and deveined
3 cloves garlic
1 tsp oregano
to taste salt
to taste black pepper

Cook quinoa according to package instructions, set aside to cool slightly.
In a large bowl, combine chopped cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and crumbled feta cheese.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and oregano, cook until fragrant.
Add shrimp to the skillet, season with salt and pepper, cook until pink and opaque (~3-4 minutes per side).
Squeeze lemon juice over cooked shrimp and stir to combine.
Assemble the bowls by dividing quinoa into four portions, topping with the shrimp and vegetable mixture.
Drizzle with remaining olive oil and extra lemon juice if desired, garnish with additional parsley.
Serve immediately.

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Greek Shrimp and Orzo Salad Bowl

Greek · 35 min · shrimp · pescatarian

Ingredients & steps ↓

1 lb Large shrimp (peeled and deveined)
1 cup Orzo pasta
1 cup Cherry tomatoes
1 medium Cucumber
½ cup crumbled Feta cheese
¼ cup chopped Fresh parsley
3 tbsp Olive oil
2 tbsp Lemon juice
2 cloves Garlic
to taste Salt
to taste Black pepper

Cook the orzo pasta in salted boiling water according to package instructions, then drain and set aside.
In a large bowl, combine cherry tomatoes (halved), diced cucumber, chopped parsley, crumbled feta, and cooked orzo.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add the shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes per side.
Add the cooked shrimp to the salad bowl, then squeeze lemon juice over everything and drizzle with the remaining olive oil.
Toss gently to combine, adjust seasoning with salt and pepper as needed.
Serve immediately or chill for 10-15 minutes for a colder salad.

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Greek Spinach & Feta Breakfast Pies

Greek · 30 min · vegetarian, low-carb

Ingredients & steps ↓

8 sheets Phyllo dough sheets
4 cups Fresh spinach
1 cup crumbled Feta cheese
3 large Eggs
2 tbsp Olive oil
to taste Salt
to taste Black pepper

Preheat oven to 375°F (190°C).
In a skillet, heat 1 tbsp olive oil and sauté spinach until wilted. Remove from heat and let cool slightly.
In a bowl, beat eggs, then mix in crumbled feta, sautéed spinach, salt, and pepper.
Lay one sheet of phyllo dough in a greased muffin tin, brushing lightly with olive oil. Repeat with 4 sheets to create layers in each cup.
Divide the egg and spinach mixture evenly among the phyllo-lined cups.
Top with another layer of phyllo sheets, brushing each sheet with olive oil as you layer. Fold or trim excess edges.
Bake for 20 minutes or until golden and puffed. Let cool slightly before serving.

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Greek Spinach and Feta Breakfast Pita

Greek · 25 min · vegetarian

Ingredients & steps ↓

4 pieces Whole wheat pita bread
4 cups Fresh spinach
1 cup crumbled Feta cheese
2 tablespoons Olive oil
2 cloves Garlic clove
to taste Salt
to taste Black pepper

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
Remove the spinach mixture from the skillet and set aside.
Cut the pita breads in half to create pockets.
Spoon the cooked spinach into each pita pocket and sprinkle with crumbled feta cheese.
In the same skillet, heat the remaining olive oil and briefly warm the filled pita pockets for 2-3 minutes per side, or until feta slightly melts.
Serve warm, optionally with a drizzle of olive oil or a squeeze of lemon.

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Greek Spinach and Feta Breakfast Pita Pizza

Greek · 25 min · vegetarian

Ingredients & steps ↓

4 pieces Whole wheat pita bread
2 cups Fresh spinach
1 cup Feta cheese
1 cup Cherry tomatoes
2 tbsp Olive oil
1 Garlic clove
1 tsp Dried oregano
to taste Salt

Preheat the oven to 375°F (190°C).
In a skillet, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté until fragrant, then add spinach and cook until wilted. Season with a pinch of salt and dried oregano.
Spread the cooked spinach evenly over each pita bread.
Crumble feta cheese over the spinach on each pita.
Slice cherry tomatoes and distribute them on top of each pizza.
Drizzle each with a little olive oil and sprinkle with extra oregano if desired.
Place the pitas on a baking sheet and bake for about 12-15 minutes until the cheese is slightly golden.
Remove from oven, cut into slices, and serve warm.

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Greek Spinach and Feta Breakfast Pita Pizzas

Greek · 30 min · vegetarian

Ingredients & steps ↓

4 pieces Whole wheat pita bread
2 cups Fresh spinach
1 cup Feta cheese
2 medium Tomato
2 tablespoons Olive oil
2 Garlic clove
to taste Black pepper
1 teaspoon Oregano (dried)

Preheat the oven to 375°F (190°C).
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with black pepper and oregano.
Spread the spinach mixture evenly over each pita bread.
Crumble feta cheese over the spinach on each pita.
Slice tomatoes thinly and arrange on top of the feta cheese.
Drizzle each pita with a little olive oil and add a pinch of oregano.
Bake in the preheated oven for 10-12 minutes until the pitas are crispy and cheese is slightly melted.
Slice and serve warm.

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Greek Spinach and Feta Breakfast Wraps

Greek · 25 min · vegetarian

Ingredients & steps ↓

4 cups Fresh spinach
1 cup crumbled Feta cheese
4 large Eggs
4 Whole wheat tortillas
2 tbsp Olive oil
to taste Salt
to taste Black pepper

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
In a bowl, whisk the eggs with a pinch of salt and pepper.
Pour the eggs into the skillet and scramble until just set, about 3-4 minutes.
Mix the cooked spinach and crumbled feta into the scrambled eggs, stirring gently to combine.
Warm the whole wheat tortillas in a dry skillet or microwave for 15 seconds.
Divide the spinach-feta-egg mixture among the tortillas, wrap them up to form burritos.
Serve immediately, optionally with a side of fresh tomatoes or Greek olives.

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Greek Stuffed Bell Peppers (Koutalia Gemista)

Greek · 40 min · beef · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

4 large Bell peppers (assorted colors)
1 lb Ground beef
1 cup Cauliflower rice
1 small Red onion
3 Garlic cloves
2 tbsp Tomato paste
1/2 cup Feta cheese, crumbled
2 tbsp Olive oil
1 tsp Dried oregano
to taste Salt and pepper

Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Rub peppers with a little olive oil and set aside.
In a skillet, heat 1 tbsp olive oil over medium heat. Sauté chopped red onion and minced garlic until translucent, about 3 minutes.
Add ground beef to the skillet; cook until browned, about 5-7 minutes. Stir in tomato paste, dried oregano, salt, and pepper. Cook for another 2 minutes.
Mix in cauliflower rice and cook for 3-4 minutes until tender. Remove from heat and stir in crumbled feta cheese.
Stuff the peppers with the beef mixture, pressing down gently. Place the stuffed peppers upright in a baking dish.
Bake uncovered for 30 minutes, until peppers are tender. Drizzle with remaining olive oil before serving.

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Greek Stuffed Eggplant Boats

Greek · 40 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓

4 large Eggplants
3 tbsp Olive oil
1 small Red onion
3 Garlic cloves
1 cup Cherry tomatoes
½ cup crumbled Feta cheese
¼ cup chopped Fresh parsley
1 Lemon
to taste Salt
to taste Black pepper

Preheat oven to 375°F (190°C). Cut eggplants in half lengthwise and scoop out some flesh to create boats. Brush with 1 tbsp olive oil and place on a baking sheet.
Bake eggplants for 20 minutes until slightly tender. Meanwhile, finely chop the scooped eggplant flesh, red onion, garlic, and cherry tomatoes.
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté red onion and garlic until fragrant, about 2 minutes. Add chopped eggplant flesh and cherry tomatoes, cook for another 5 minutes.
Remove from heat and stir in crumbled feta, chopped parsley, juice of half the lemon, salt, and pepper.
Spoon the mixture into the baked eggplant halves and return to oven. Bake for an additional 10 minutes until the filling is heated through and slightly browned.
Serve warm, garnished with extra parsley and a squeeze of lemon juice.

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Greek Stuffed Zucchini Boats

Greek · 40 min · chicken · gluten-free, keto, low-carb

Ingredients & steps ↓

4 Large zucchinis
1 lb (450g) Ground turkey or chicken
1 small Red onion
3 Garlic cloves
1 cup Cherry tomatoes
½ cup crumbled Feta cheese
2 tbsp Olive oil
1 tsp Dried oregano
to taste Salt
to taste Black pepper

Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the centers to create boats, leaving about ½ inch border. Chop the scooped flesh finely.
Heat 1 tbsp olive oil in a skillet over medium heat. Add diced red onion and minced garlic; sauté until fragrant, about 2 minutes.
Add ground turkey to the skillet; cook until browned, about 5-7 minutes. Stir in chopped zucchini flesh, diced cherry tomatoes, oregano, salt, and pepper. Cook for another 5 minutes.
Remove from heat and stir in crumbled feta cheese.
Stuff each zucchini boat with the meat mixture, pressing down gently.
Place stuffed zucchinis in a baking dish, drizzle with remaining olive oil, and bake for 25-30 minutes until zucchinis are tender and tops are slightly browned.
Serve warm, optionally garnished with extra feta or fresh herbs.

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Greek Tomato and Feta Breakfast Bruschetta

Greek · 20 min · vegetarian

Ingredients & steps ↓

1 loaf Baguette or crusty bread
1 cup Cherry tomatoes
100g Feta cheese
2 tbsp Extra virgin olive oil
1 Garlic clove
2 tbsp Fresh oregano or parsley
to taste Salt
to taste Black pepper

Preheat the oven to 375°F (190°C). Slice the baguette into 1/2-inch thick pieces and place on a baking sheet. Toast in the oven for about 5-7 minutes until golden.
While the bread toasts, dice the cherry tomatoes and crumble the feta cheese into a bowl.
Mince the garlic clove and add to the tomatoes and feta. Drizzle with olive oil, add chopped oregano or parsley, salt, and pepper. Mix gently to combine.
Remove the toasted bread from the oven and let cool slightly.
Spoon the tomato and feta mixture generously onto each slice of toasted bread.
Optional: Garnish with extra herbs or a drizzle of olive oil before serving.

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Greek Tuna & Avocado Grain Bowl

Greek · 35 min · fish · pescatarian, gluten-free

Ingredients & steps ↓

1 1/2 cups cooked quinoa
2 cans (5 oz each) canned tuna in olive oil
2 ripe avocado
1 cup cherry tomatoes
1 small red onion
1/2 cup crumbled feta cheese
1 fresh lemon
2 tbsp extra virgin olive oil
to taste salt and pepper

Cook the quinoa according to package instructions and let it cool slightly.
Drain the canned tuna and set aside.
Dice the avocados, halve the cherry tomatoes, and finely chop the red onion.
In a large bowl, combine the cooked quinoa, tuna, avocado, cherry tomatoes, and red onion.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the bowl ingredients and toss gently to combine.
Sprinkle crumbled feta cheese on top before serving.
Divide into four bowls and serve immediately.

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Greek Tuna & Olive Pita Bowl

Greek · 30 min · fish · pescatarian

Ingredients & steps ↓

2 cans (5 oz each) Canned tuna in olive oil
4 pieces Whole wheat pita bread
1 cup Cherry tomatoes
1/2 cup Kalamata olives
1 small Red onion
1/2 cup crumbled Feta cheese
2 tbsp chopped Fresh parsley
2 tbsp Extra virgin olive oil
2 tbsp Lemon juice
to taste Salt
to taste Black pepper

Drain the canned tuna and flake it into a mixing bowl.
Chop the cherry tomatoes, red onion, and parsley; add them to the bowl.
Slice the Kalamata olives and add to the mixture.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the tuna mixture and toss gently to combine.
Warm the pita bread slightly in the oven or on a skillet, then cut each into halves or quarters.
Fill each pita with the tuna salad mixture, crumbling feta cheese on top.
Serve immediately for a fresh, flavorful Greek-inspired lunch.

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Greek Yogurt Bowl with Honey and Walnuts

Greek · 8 min · vegetarian, gluten-free

Ingredients & steps ↓

1.5 cups plain Greek yogurt
3 tbsp honey
1/2 cup walnuts
1/4 tsp ground cinnamon
2 fresh figs
1/4 cup pomegranate seeds

Toast the walnuts in a dry pan over medium heat about 4 minutes, then roughly chop.
Spoon the yogurt into two bowls.
Drizzle with honey and dust with cinnamon.
Top with the walnuts, sliced fresh figs, and pomegranate seeds.
Serve immediately.

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Greek Yogurt Parfait with Fig and Granola

Greek · 10 min · vegetarian, gluten-free

Ingredients & steps ↓

1.5 cups plain Greek yogurt
3/4 cup granola
3 fresh figs
2 tbsp honey
1/4 cup pistachios
1 tsp lemon zest

Slice the figs into thin wedges.
Spoon a layer of yogurt into two glasses.
Add a layer of granola and a few fig slices.
Repeat the layers, finishing with yogurt on top.
Drizzle with honey and top with chopped pistachios and lemon zest.

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Green Bean Casserole from Scratch

American · 75 min · beans · low-carb

Ingredients & steps ↓

2 lb green beans, trimmed
4 large shallots
1/3 cup plus 3 tbsp all-purpose flour, divided
3/4 cup vegetable oil
1 lb cremini mushrooms, sliced
4 tbsp unsalted butter
3 garlic cloves, minced
2 tsp fresh thyme leaves
3/4 tsp smoked paprika
2 tsp Worcestershire sauce
1 cup whole milk
3/4 cup heavy cream
3/4 cup low-sodium chicken broth
1/2 cup panko breadcrumbs
1/3 cup Parmesan, grated

Blanch the green beans in well-salted boiling water 4 minutes, then plunge into ice water, drain, and pat dry. Heat the oven to 400F.
Slice the shallots into thin rings and toss with the 3 tablespoons of flour. Heat the vegetable oil in a skillet over medium-high and fry the shallots in two batches until deep golden, 3 to 4 minutes per batch. Drain on paper towels and immediately dust with the smoked paprika and a pinch of salt — the smoked paprika shallot crisp that replaces the canned stuff, and outclasses it.
Melt the butter in a wide, deep skillet over medium-high and cook the mushrooms undisturbed 4 minutes, then stir and cook 4 more, until browned. Add the garlic and thyme for 1 minute.
Sprinkle in the remaining 1/3 cup flour and stir 2 minutes. Add the Worcestershire, then whisk in the milk, cream, and broth. Simmer 5 minutes, until it coats a spoon. Season with salt and pepper.
Fold the beans into the sauce and scrape into a buttered 9x13 baking dish. Toss the panko and Parmesan with a spoonful of the shallot frying oil and scatter over the top.
Bake 15 minutes until bubbling, top with the crispy shallots, and bake 5 minutes more so they toast without burning. Serve hot.

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Green Chile Breakfast Quesadilla with Jack Cheese

American · 30 min · vegetarian

Ingredients & steps ↓

4 flour tortillas (10-inch)
6 large eggs
8 oz diced roasted green chiles
8 oz Monterey Jack cheese
2 tbsp unsalted butter
3 scallions
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 cup sour cream
1/4 cup cilantro

Tip the chiles into a sieve and press out the liquid; wet chiles steam the tortilla instead of crisping it.
Whisk the eggs with the salt and cumin. Melt the butter in a nonstick pan over medium-low and cook the eggs 3 to 4 minutes, folding gently, until set with no liquid left.
Grate the cheese and slice the scallions.
Heat a dry 12-inch skillet over medium. For each tortilla, cover half with cheese, then a quarter of the eggs, chiles and scallions, then a little more cheese, and fold the bare half over; two folded quesadillas fit in the skillet at a time.
Cook each batch 2 to 3 minutes per side, pressing lightly with a spatula, until the tortillas are spotted brown and the cheese has fully melted into the eggs; repeat with the remaining two.
Rest 1 minute on a board before cutting into wedges, and serve with sour cream and cilantro.

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Green Chile Cheeseburger with Hatch Peppers

American · 40 min · beef · high-protein

Ingredients & steps ↓

1.5 lb ground chuck, 80/20
6 Hatch green chiles
4 slices white American or Monterey Jack cheese
4 hamburger buns
1/2 white onion
1 garlic clove
2 tbsp unsalted butter
2 tsp kosher salt
1 tsp black pepper

Blister the chiles directly over a gas flame or under a broiler, turning until blackened all over, about 8 minutes. Seal in a bowl with a plate on top for 10 minutes, then rub the skins off and pull the seeds. Do not rinse them — you wash the flavor down the sink.
Chop the chiles roughly and warm them in a small pan with the grated garlic, a knob of butter and a pinch of salt for 3 minutes.
Divide the beef into four loose 6-oz balls. Handle them as little as possible and do not season inside the meat; salt the outside just before cooking.
Heat a cast-iron skillet or griddle over medium-high until a drop of water skitters, about 400F. Cook the patties 4 minutes, flip, season the cooked side, and cook 3 to 4 minutes more.
Ground beef needs 160F in the center — check with an instant-read thermometer rather than by eye, because a browned patty can still be at 140F.
Spoon the green chile onto each patty, lay the cheese over it, and cover the pan for 45 seconds to melt. Toast the buttered buns cut-side down in the same pan and build with sliced raw onion.

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Green Chile Chicken Burritos With Rice And Jack Cheese

American · 25 min · chicken · high-protein

Ingredients & steps ↓

about 14 oz meat rotisserie chicken, pulled
4 burrito size large flour tortillas
2 cups cooked microwave white rice
2 cans (4 oz) canned diced green chiles
1 1/2 cups pepper jack, shredded
scant 1/2 cup sour cream
1 can (15 oz), drained canned black beans
1/2 cup salsa
1 tsp each cumin, oregano and salt

Warm the pulled chicken in a skillet over medium with the green chiles, cumin, oregano and salt for 5 minutes, until the liquid from the chiles cooks off and the mixture is thick rather than soupy.
Heat the rice and stir the beans into it so the filling holds together when rolled.
Soften the tortillas one at a time in a dry pan, 20 seconds a side, then load each with rice and beans, the green chile chicken, jack cheese, salsa and sour cream.
Fold the ends in, roll tightly, and sear the burritos seam-side down in the hot dry pan for 2 minutes a side until the outside is browned and the cheese inside has melted.

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$Green Chile Pork Stew$

Green Chile Pork Stew

Tex-mex · 130 min · pork · dairy-free, low-carb, high-protein

Ingredients & steps ↓

2 lb, cubed Pork shoulder
2 cans (4 oz each) Canned diced green chiles
6, husked and quartered Tomatillos
1, diced Yellow onion
4 cloves, minced Garlic
2, cubed Yukon gold potato
4 cups Chicken broth
1 tbsp Ground cumin
2 tbsp Olive oil

Season the pork with salt. Heat oil in a Dutch oven over medium-high and brown the pork in batches, about 8 minutes total.
Add the onion and garlic and cook until soft, about 4 minutes, then stir in the cumin.
Add the tomatillos, green chiles, and chicken broth.
Bring to a boil, then reduce heat and simmer, partially covered, 1 hour.
Add the potatoes and simmer 30 to 40 minutes more, until the pork is fork-tender and the potatoes are soft.
Mash a few potato pieces against the side of the pot to thicken the broth.
Season with salt to taste and serve with warm tortillas.

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Griddled Ham And Swiss Melts With Kettle Chips

American · 15 min · pork · high-protein

Ingredients & steps ↓

8 thick slices sourdough bread
12 oz, thinly sliced deli ham
8 slices swiss cheese
2 tbsp, softened butter
2 tbsp yellow mustard
3 oz kettle potato chips
4 spears dill pickle spears

Set a large skillet or griddle over medium heat while you butter one side of every bread slice and spread mustard on the bare sides.
Build four sandwiches butter-side out, stacking swiss, a loose ruffled pile of ham, then a second slice of swiss so the cheese glues the whole thing shut.
Griddle two at a time, pressing gently with a spatula, about 3 minutes a side - flip when the underside is deep gold and the cheese along the edge has started to run.
Cut each melt on the diagonal and plate with a handful of kettle chips and a pickle spear.

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Griddled Patty Melts With Onions And Steak Fries

American · 30 min · beef · high-protein

Ingredients & steps ↓

1 1/2 lb lean ground beef
8 slices rye bread
6 slices swiss cheese
2 large, sliced thin yellow onions
3 tbsp butter
11 oz frozen steak fries
1/4 cup thousand island dressing
to taste salt, pepper and Worcestershire

Heat the oven to 450F and get the steak fries in straight away - they need the full 20 minutes and everything else waits on them.
Cook the onions in 1 tablespoon of the butter over medium in a large skillet for 10 minutes, stirring every couple of minutes, until they collapse to a fraction of their volume and turn jammy brown. Scrape them into a bowl.
Shape the beef into four thin oval patties the size of your bread, season them hard, and sear 3 minutes a side in the same pan until well crusted.
Butter the outside of every rye slice. Build each melt as swiss, patty, onions, swiss, and griddle 3 minutes a side over medium until the rye is dark and the cheese has bonded the layers together.
Cut in half and serve with the steak fries and a dish of thousand island.

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Grilled BBQ Chicken Thighs

Bbq · 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

8 bone-in skin-on chicken thighs
1 tbsp kosher salt
2 tsp garlic powder
2 tsp smoked paprika
1 tsp black pepper
3/4 cup barbecue sauce
1 tbsp olive oil

Pat the thighs dry, toss with olive oil, and season with salt, garlic powder, smoked paprika, and pepper.
Set up a two-zone grill and preheat to medium-high, around 400°F.
Grill the thighs skin-side down over indirect heat until the internal temperature reaches 165°F, about 20 minutes, turning once.
Brush with barbecue sauce and move over direct heat for 2 minutes per side to caramelize the glaze.
Rest 5 minutes before serving.

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Grilled Bone-In Pork Chops with Peach Glaze

American · 50 min · pork · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

4 (10 oz each) bone-in pork rib chops, 1.25 inches thick
1/4 cup for brine kosher salt
1/2 cup peach preserves
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 garlic cloves
4 sprigs fresh thyme
2 tsp black pepper
1 tbsp neutral oil

Dissolve the salt in 4 cups of cold water and brine the chops for 30 minutes — no longer at this concentration. Rinse, then dry them thoroughly and leave uncovered while the grill heats. Modern pork is bred lean and a short brine is what keeps it from tasting like cardboard at the safe temperature.
Simmer the peach preserves with the vinegar, Dijon, grated garlic, thyme leaves and a good grind of pepper for 4 minutes until it coats a spoon. Split it into two bowls: one for basting, one for the table. Never brush from the basting bowl onto cooked meat.
Set up a two-zone fire — about 450F over the coals, 325F on the cool side.
Oil the chops and sear over direct heat 3 minutes per side, standing them on the fat edge for a minute to render it.
Move to the cool side, close the lid, and cook 8 to 14 minutes, brushing with glaze only in the last 5 minutes. Sugar burns black over direct fire, which is why the glaze goes on at the end and away from the flame.
Pull at 140F on an instant-read thermometer next to but not touching the bone; it carries over to the USDA-recommended 145F during a 10-minute rest, which leaves the center faintly pink and juicy.
Serve with the reserved glaze spooned over.

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Grilled Branzino with Salmoriglio

Mediterranean · 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

2 fish whole branzino, cleaned
2 lemon
2, minced garlic cloves
2 tbsp, chopped fresh oregano
2 tbsp, chopped fresh parsley
4 tbsp extra-virgin olive oil

Preheat a grill or grill pan to medium-high and oil the grates.
Score the branzino skin, season inside and out with salt, and stuff the cavities with lemon slices.
Grill the fish for 6 to 8 minutes per side until the skin chars and the flesh flakes at 145F.
Whisk the olive oil with the juice of one lemon, garlic, oregano, and parsley to make salmoriglio.
Transfer the fish to a platter and spoon the salmoriglio generously over the top.

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Grilled Bratwurst Plate With Sauerkraut And Mustard Butter

American · 30 min · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

8 links, about 2 lb bratwurst
3 cups, drained sauerkraut
8 tbsp, softened unsalted butter
3 tbsp whole grain mustard
1 tbsp dijon mustard
1/2 small head, sliced green cabbage
1, sliced yellow onion
3 tbsp, chopped fresh parsley
1 tsp caraway seeds
1 tsp kosher salt
1/2 tsp black pepper

Mash 5 tablespoons of the butter with both mustards, the parsley and a grind of pepper, and set it aside at room temperature.
Heat a grill pan or skillet over medium. Cook the brats 14 to 16 minutes, turning every few minutes, until they are browned on all sides and firm rather than squishy when pressed, 160F at the center.
In a second pan, melt the remaining 3 tablespoons butter and cook the onion and cabbage with the caraway for 8 minutes, until the onion is soft and the cabbage edges have caught color.
Stir in the drained sauerkraut and warm it through for 3 minutes, seasoning with salt and pepper.
Pile the kraut and cabbage on plates, lay two brats across each, and put a spoonful of the cold mustard butter on top to melt down the links.

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Grilled Cauliflower Steaks with Romesco

American · 45 min · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓

2 large cauliflower heads
1 cup jarred roasted red peppers, drained
1/2 cup raw almonds
1 thick slice rustic bread
3 garlic cloves
2 tbsp sherry vinegar
1.5 tsp smoked paprika
1/2 cup olive oil
1/4 cup chopped flat-leaf parsley
2 tsp kosher salt
1 tsp black pepper

Trim the cauliflower leaves but leave the core intact — it is the only thing holding a steak together. Stand each head stem-down and cut two 1-inch slabs from the middle. The rounded outer sections will fall apart; roast them as florets alongside.
Toast the almonds and fry the bread slice in 2 tbsp of the oil until golden, about 3 minutes. Blend with the red peppers, garlic, sherry vinegar, 1 tsp smoked paprika, 1/4 cup oil and a teaspoon of salt into a coarse sauce. It should have texture, not be a puree.
Brush the cauliflower slabs on both sides with the remaining oil and season with salt, pepper and the last of the paprika.
Set up a two-zone grill: about 450F direct, 350F indirect. Char the steaks over direct heat 3 to 4 minutes per side until well marked.
Move them to the cool side, close the lid, and cook 12 to 15 minutes, turning once, until a knife goes through the stem with no resistance. Undercooked cauliflower steak is chalky at the core, and the char on the outside will not tell you.
Spoon the romesco onto warm plates, set the steaks on top, and finish with parsley and a last drizzle of olive oil.

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Grilled Chicken And Cheddar Melts On Texas Toast

American · 30 min · chicken · high-protein

Ingredients & steps ↓

1 1/4 lb, halved thin boneless chicken breasts
8 thick slices Texas toast bread
8 slices sharp cheddar
4 tbsp unsalted butter, softened
1/4 cup mayonnaise
1 large, sliced tomato
1/4, sliced thin red onion
1 1/2 tbsp olive oil
1 tbsp total salt, pepper, garlic powder and paprika

Pound the halved breasts to an even half inch, rub with the oil, and season with salt, pepper, garlic powder and paprika.
Sear in a hot skillet or grill pan for 4 minutes per side until well marked and the centers read 165F, then rest 5 minutes.
Butter one side of each slice of Texas toast and spread mayonnaise on the other.
Build each melt mayo side in: cheddar, chicken, tomato, onion, more cheddar.
Griddle over medium heat for 3 to 4 minutes per side, pressing lightly, until the bread is deep golden and the cheese is fully melted at the edges.
Rest 1 minute, then cut on the diagonal.

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Grilled Chicken Caesar Salad

· 20 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

2 skinless chicken breasts
1 large head romaine lettuce
1/4 cup shredded parmesan cheese
1/4 cup Caesar dressing
1 tbsp olive oil
to taste salt
to taste pepper

Preheat grill or stovetop skillet over medium-high heat for 5 minutes.
Rub chicken breasts with 1/2 tbsp olive oil, salt, and pepper.
Grill chicken 6-8 min per side until internal temp reaches 165°F, then rest 5 min.
Slice grilled chicken into strips.
In a salad bowl, combine lettuce, chicken, parmesan, and dressing.
Toss gently to combine, serve immediately.

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Grilled Chicken Thighs with Roasted Broccoli

· 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1.5 lb skinless chicken thighs
1 bunch broccoli crowns
1 tbsp olive oil
1 tsp garlic powder
1/2 lemon
to taste salt
to taste pepper

Pat the chicken thighs dry with paper towels (this helps them brown better).
Season both sides with 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp garlic powder.
Heat the grill to medium-high (375-400°F), about 10 minutes.
Grill chicken thighs 6-8 minutes per side until the internal temperature reaches 165°F.
While chicken cooks, toss broccoli florets with 1/2 tbsp olive oil, 1/4 tsp salt, and garlic powder.
Spread broccoli on a baking sheet and roast in the oven for 15-20 minutes until tender and edges are crispy.
Squeeze lemon juice over the chicken and broccoli before serving.

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Grilled Chicken Thighs with Steamed Green Beans

· 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1.5 lbs chicken thighs (boneless, skinless)
3 cups green beans
1 tbsp olive oil
1 lemon
1/2 tsp garlic powder
to taste salt
to taste pepper

Pat the chicken thighs dry with paper towels for better browning.
Brush chicken with 1/2 tbsp olive oil and sprinkle with garlic powder, salt, and pepper.
Grill chicken thighs over medium-high heat for 6-8 minutes per side, until internal temp reaches 165°F.
While chicken grills, set up a steamer basket over boiling water and steam green beans for 4-5 minutes until tender.
Squeeze fresh lemon juice over green beans and season with a pinch of salt.
Let the chicken rest for 5 minutes before serving.

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Grilled Chicken With Garlic Mashed Potatoes And Green Beans

American · 40 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

1 1/2 lb boneless skinless chicken breasts
2 lb russet potatoes, peeled and cubed
5 tbsp butter
2/3 cup whole milk, warmed
1/3 cup sour cream
14 oz green beans, trimmed
3 tbsp olive oil
5 cloves garlic, smashed
1 tsp each kosher salt, black pepper, paprika

Cover the potatoes and garlic with cold salted water, bring to a boil, and simmer 15 minutes until a knife slides out with no resistance.
Meanwhile pound the chicken to an even 3/4 inch, rub it with 1 tbsp oil, and season all over with the salt, pepper, and paprika.
Grill or sear the chicken over high heat 5 to 6 minutes per side, turning once, until it is well marked and reads 165F at the thickest point. Rest it 5 minutes before slicing.
Drain the potatoes, return them to the dry pot, and let them steam 1 minute so the surface moisture cooks off.
Mash with the butter, warm milk, and sour cream until smooth but still thick enough to hold a spoon upright.
Toss the green beans with the remaining oil and cook in a hot dry skillet 6 minutes, tossing, until blistered in spots and crisp-tender.
Slice the chicken across the grain and plate it over the potatoes with the beans alongside.

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Grilled Chicken and Freekeh Salad

Mediterranean · 40 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

14 oz boneless chicken breast
1 cup cracked freekeh
1 cup, halved cherry tomatoes
1, diced cucumber
1/2 cup, chopped fresh parsley and mint
1, juiced lemon
3 tbsp extra-virgin olive oil
1/2 tsp ground allspice

Rinse the freekeh and simmer in salted water for 20 to 25 minutes until tender, then drain and cool slightly.
Season the chicken with allspice, salt, and 1 tablespoon olive oil.
Grill or pan-sear the chicken over medium-high heat for 6 minutes per side until it reaches 165F, then rest and slice.
Combine the freekeh with tomatoes, cucumber, and herbs in a bowl.
Whisk lemon juice with the remaining olive oil and salt, toss through the salad, and top with the sliced chicken.

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Grilled Flank Steak With Roasted Sweet Potatoes And Asparagus

American · 35 min · beef · high-protein

Ingredients & steps ↓

1 1/2 lb flank steak
1 3/4 lb sweet potatoes, cut in 1-inch chunks
1 lb asparagus, trimmed
4 1/2 tbsp olive oil
1 3/4 tbsp butter
5 cloves garlic, minced
2 tsp each kosher salt, coarse pepper, smoked paprika

Heat the oven to 450F. Toss the sweet potatoes with 2 tbsp oil, salt, and paprika and roast 25 minutes, turning once, until the edges caramelize and a fork slips in easily.
Pat the steak completely dry and season it aggressively with salt and coarse pepper on both sides; a dry surface is what lets it crust.
Sear on a screaming-hot grill or cast-iron pan 4 to 5 minutes per side, until a dark crust forms and the center reads 130F for medium-rare.
Move the steak to a board and rest it a full 10 minutes so the juices redistribute.
Toss the asparagus with the remaining oil and add it to the sheet pan for the last 8 minutes, until the spears are bright and just bendable.
Melt the butter with the garlic and spoon it over the asparagus.
Slice the steak thinly against the grain, on a bias, and serve with the vegetables.

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Grilled Harissa Shrimp Grain Bowl

Middle-eastern · 30 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

1.25 lb large shrimp, peeled
2 tbsp harissa paste
3 cups cooked bulgur or couscous
2 Persian cucumbers
1 cup cherry tomatoes
1 lemon
1 garlic clove
1/2 cup plain yogurt
2 tbsp olive oil
2 tbsp fresh mint

Toss shrimp with harissa, olive oil, and salt; marinate 10 minutes.
Stir grated garlic and lemon juice into the yogurt for a cooling sauce.
Dice cucumbers and halve the tomatoes.
Sear shrimp in a hot skillet 2 minutes per side until just opaque.
Divide bulgur among bowls and top with shrimp and vegetables.
Drizzle with the garlic yogurt and scatter mint over the top.

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Grilled Lamb Chops With Mint Butter And Smashed Potatoes

American · 40 min · lamb · gluten-free, high-protein

Ingredients & steps ↓

2 1/4 lb lamb loin chops
7 tbsp butter
2 lb baby potatoes
3 tbsp olive oil
4 cloves garlic
3/4 lb green beans
1/4 cup, chopped fresh mint
to taste rosemary, salt and cracked pepper

Boil the potatoes in salted water until a knife slides in with no resistance, about 18 minutes, then drain and let them steam dry.
Mash the butter with the mint, half the garlic and a pinch of salt, and set it aside at room temperature.
Season the chops all over with salt, pepper and chopped rosemary and let them sit while the grill or grill pan heats to high.
Grill the chops 3 to 4 minutes per side, turning once, until they are well marked and read 130°F for medium-rare.
Rest them on a warm plate under loose foil for 8 minutes; the temperature will climb a few degrees.
Smash the potatoes flat with the bottom of a cup, toss with the olive oil and remaining garlic, and crisp them in a hot skillet until the craggy edges are golden, 6 minutes.
Blanch the green beans 3 minutes until crisp-tender and toss them with a spoonful of the mint butter.
Top each chop with mint butter so it melts down over the meat, and serve with the potatoes and beans.

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Grilled Lamb Loin Chops with Mint Chimichurri

American · 40 min · lamb · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

8 (about 2.5 lb) lamb loin chops, 1.25 inches thick
1 cup leaves fresh mint
1 cup leaves flat-leaf parsley
4 garlic cloves
3 tbsp red wine vinegar
1/2 cup olive oil
1 tsp red pepper flakes
1 tsp ground cumin
2 tsp kosher salt
1 tsp black pepper

Chop the mint, parsley and garlic by hand — a blender turns chimichurri into a bitter green paste. Stir with the vinegar, oil, pepper flakes, half the cumin and a teaspoon of salt, and leave 20 minutes for the vinegar to soften the garlic.
Pat the chops dry, rub with a spoonful of oil, and season with the remaining cumin, salt and pepper. Bring them to room temperature.
Heat the grill to high, about 500F at the grate, and scrape the bars clean. Lamb fat flares readily, so keep a cool zone free.
Grill 3 to 4 minutes per side, moving the chops off the direct flame the moment fat catches. Stand them on their fat edge for the last minute.
Pull at 130F for medium-rare or 138F for medium, measured in the eye of the loin away from the bone. Lamb loin past 145F loses the sweetness that makes it worth buying.
Rest 8 minutes on a warm plate, then spoon the chimichurri over generously and serve the rest alongside.

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