Day 3 of the Mediterranean Diet Challenge is all about fresh Greek flavors! 🥗✨ Start your morning with a hearty Greek Quinoa Salad Bowl, enjoy a crisp and tangy Classic Greek Salad for lunch, and wind down with the cozy comfort of Avgolemono – a traditional Greek Lemon Chicken Soup. Balanced, nourishing, and absolutely delicious!
🥗 Breakfast: Greek Quinoa Salad Bowl
Ingredients
1 cup quinoa
2 cups vegetable broth
1 tbsp olive oil
Salt & pepper to taste
1 ripe avocado, sliced
2 boiled or poached eggs
Instructions
In a pot, bring the vegetable broth to a boil.
Add quinoa, olive oil, salt, and pepper. Cover and cook until quinoa is fluffy (about 15 minutes).
Serve warm in a bowl, topped with sliced avocado and eggs.
🥒 Lunch: Classic Greek Salad
Ingredients
1 cucumber, diced
1 cup cherry tomatoes, halved
½ cup kalamata olives
½ red onion, thinly sliced
Salt & pepper to taste
Marinade/Dressing
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
Salt & pepper to taste
Instructions
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Add cucumber, cherry tomatoes, olives, and red onion to a salad bowl.
Pour the dressing over the salad, toss well, and serve immediately.
🍋 Dinner: Greek Lemon Chicken Soup (Avgolemono)
Ingredients
2 chicken breasts, cooked & shredded
6 cups chicken broth
½ cup orzo pasta
2 large eggs
Juice of 1 lemon
1 tbsp olive oil
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
In a pot, bring chicken broth to a boil and add orzo. Cook until orzo is tender.
In a bowl, whisk together eggs and lemon juice.
Slowly ladle in some hot broth (about 1 cup) into the egg-lemon mixture, whisking continuously.
Pour the mixture back into the soup pot, stirring constantly to prevent curdling.
Add shredded chicken, olive oil, salt, and pepper. Simmer for 5 minutes.
Garnish with parsley and serve warm.
If you enjoy these recipes, don’t forget to like this post and follow for more Mediterranean-inspired meals throughout the challenge!
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