You Ate Everything In Sight Over the Holidays

January 4, 2010 by

Happy New Year!

Have you made any resolutions?

Do they include losing a few of the pounds you gained over the holidays?

I know what it's like.  Parties and celebrations for over a week, and wherever you look ... food.  Glorious sweets, rich sides, and never-ending snacks.  It's really a beautiful thing.

But the holidays are over, and it's time to shed the few pounds you treated yourself to as a Christmas present.

Don't worry.  It's the easiest return you'll make.  You don't need a receipt and you won't hurt anyone's feelings.

Over the next eight weeks I'll be sure to include at least two recipes each week to keep you on track, along with some of the heartier dishes requested this time of year.

This mediterranean chicken recipe is the perfect place to start because it's completely adaptable for everyone eating it with you, regardless of their idea of "dieting."

Its flavor is sure to please everyone, and it can be served over a bed of greens if you're avoiding carbs, with rice or cous cous if you're looking for something resembling a complete dinner, or my favorite, paired with a cucumber dill sauce and pita for a delicious yet healthy chicken gyro.

So the next time you're looking to shed some pounds after the holidays, pull out your skinny jeans and get motivated.  You have the perfect recipe for a mediterranean chicken to kick off your resolution to eat healthy in the coming weeks.

Until our next meal,


Mediterranean Chicken


Mediterranean Chicken in a Greek Gyro

Mediterranean Chicken in a Greek Gyro

  • 1/4 Cup Fresh Lemon Juice
  • 2 Tbs Olive Oil
  • 1/2 Tsp Garlic, Minced
  • 1/2 Tsp Whole Grain Mustard
  • 1/2 Tsp Oregano
  • 1/2 Lb Boneless Skinless Chicken, Sliced Into 1/2-Inch Strips


  1. Mix the first five ingredients and pour into a container with a tight fitting lid or a ziploc bag.
  2. Add the chicken, shake to coat, and marinage in fridge for 30 minutes, and up to 1 hour, shaking gently to redistribute marinade evenly halfway through.
  3. Drain chicken and discard marinade.
  4. Saute chicken in a large skillet until cooked all the way through, about 6-8 minutes.
  5. Serve alone with rice, on a salad, or top with cucumber dill sauce and place on a pita for a classic greek gyro.

Cucumber Dill Sauce


Cucumber Dill Sauce

Cucumber Dill Sauce

  • 1/2 Cup Cucumber, Skinned and Chopped
  • 1/2 Cup Nonfat Plain Yogurt
  • 1 Tsp Dill


  1. Mix all ingredients in a bowl.
  2. Store in fridge until ready to use.

Simple, right?

1 Comment

  1. becky masterman

    Looks like I've just broken my new year's resolution. I was planning to make one Rebecca recipe every week, but this week I'm making two.
    Thanks for the healthy dinner!

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