This set of dinners is basically us getting on and back off the Whole30 train (and like a whole week of eating out after the first night of Passover). I mentioned a few weeks ago that I've been having a hard time sticking with it this go around. So I decided to switch gears a little bit. I love eating Paleo and the Whole30 reset, but lately I just felt like I was vacillating between eating all the things and eating nothing.
If you've ever met anyone in our family, you know moderation isn't really our thing. Even with things that are good for you. We're a kind of all or nothing bunch. And that's one reason I love Whole30 so much -- I don't really have to deal with trying to eat certain things in moderation. I just can't have them. And what I can eat, the portions are not super strict (there are guidelines, but ....) But I'm trying to be an actual adult, so I decided to try eating mostly clean but with more strict portion control. So you'll continue seeing lots of Paleo-friendly recipes around here, but more just all-around healthy eats too. We'll see how it goes!!
My favorite recipe from this 30 days was easily adapted to Whole30, but even more delicious (and still healthy!) with the cheese. It's really bright, flavorful, and super easy for weeknights.
Greek Chicken and Potatoes (One Pan)
Ingredients
Marinade:
- 1/4 cup olive oil
- 1/4 cup lemon juice (juice of 1 lemon)
- 1 tbsp red wine vinegar
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 tsp salt
- cracked pepper to taste
- 2 lbs. boneless, skinless chicken breast
Tray Bake:
- 17 1/2 ounces potatoes, diced into 1-inch pieces (about 2 medium potatoes)
- 1 red onion, cut into wedges
- 1 lemon, halved
- 4 tbsp pitted Kalamata olives
- 4 tbsp cubed Feta cheese
Directions
1. Combine marinade ingredients together and pour over chicken into a gallon bag. Marinate for at least 15 minutes, up to over night.
2. Preheat oven to 430 F. Spray a baking pan with cooking oil spray. Arrange chicken, potatoes, and onions on the pan. Drizzle the potatoes and onion with a small amount of olive oil and juice from half of the lemon. Season everything with a bit more of salt and pepper to taste. Toss the potatoes and onion in the oil to evenly coat. Slice the remaining lemon half into slices and arrange over the chicken.
3. Bake until the potatoes are golden/crispy on the outside and tender on the inside, and the chicken is completely cooked through (about 30-35 minutes). Change oven setting to broil and cook another 5 minutes, or until crispy and golden brown. Add olives and cheese before serving (or leave cheese off for Whole30).
* * *
Day 1 (Sun) -- dinner out
Day 4 (W) -- brinner -- eggs, roasted sweet potatoes, salad
Day 6 (F) -- dinner out
Day 8 (Sun) -- dinner out
Day 9 (M) -- Passover:
Slow Cooker Brisket and Onions (I made a huge brisket, so I did half in the slow cooker and half in the oven -- the oven batch was far better),
Apple Walnut Charoset, Roasted Sweet Potato Slices with Pesto, Pan Seared Brussels Sprouts
Day 10 (T) -- dinner out
Day 11 (W) -- dinner out
Day 12 (Th) -- brinner
Day 13 (F) -- dinner out
Day 14 (Sat) -- dinner out
Day 15 (Sun) -- Greek Chicken and Potatoes (One Pan)
Day 16 (M) --
Crockpot Paleo Chicken
Day 17 (T) --
Apple and Bacon Smothered Pork Chops
Day 18 (W) -- brinner
Day 19 (Th) --
Chicken Fajita Stuffed Sweet Potatoes (a family fave this month)
Day 20 (F) --
One Skillet Mediterranean Chicken
Day 21 (Sat) -- dinner out
Day 22 (Sun) -- dinner out
Day 23 (M) --
Slow Cooker Short Rib Chili
Day 24 (T) --
Grilled Chicken, Burst Tomato, and Artichoke Skewers with Goat Cheese Dip (no dip for Whole30), riced cauliflower
Day 25 (W) --
Carne Asada,
Green Beans and Beets with Balsamic Reduction (no cheese for Whole30),
Crispy Lemon Oven-Roasted Potatoes
Day 26 (Th) -- leftovers
Day 27 (F) -- dinner out
Day 28 (Sat) -- brinner
Day 29 (Sun) -- dinner out
Day 30 (M) --
One Pot Cheesy Taco Skillet (I used half ground turkey, half ground beef. Leave off the cheese for Whole30)
