Simple Greek-Inspired Dinner (From Scratch)

This is the exact dinner I shared in my YouTube video — one of those simple, from-scratch meals I come back to often. Nothing overly planned… just looking at what I have in the fridge and realizing I have everything for something that works.

On this day, it turned into a Greek-inspired dinner with roasted potatoes, garlic rice, marinated chicken, tzatziki, and a simple salad. It’s one of the only ways my husband actually enjoys chicken breast, and it’s a meal that always comes together easily and feeds everyone well.

I also roasted a buttercup squash while the oven was on, which I used the next day to make a healthier take on Jamaican beef patties — I’ll be sharing that recipe next!

Roasted Potatoes

• Potatoes, diced

• Extra virgin olive oil

• Salt

• Pepper

• Garlic powder

• A pinch of turmeric (for colour)

Instructions:
Dice your potatoes and spread them on a baking tray. Drizzle with olive oil and season with salt, pepper, garlic powder, and a little turmeric.

Roast at 350°F for about 40 minutes, tossing halfway through, until golden and tender.

Simple Garlic Rice

• 2 cups rice, washed

• 2 tbsp oil

• 2 tbsp butter

• 5 garlic cloves, diced

• Optional: small carrot, finely diced

• ~4 cups water (or enough to cover rice by ~1 inch)

• 2 tsp salt

Instructions:
In a saucepan over medium heat, add oil, butter, garlic, and optional carrot. Sauté for 1–2 minutes.

Add the washed rice and mix until well coated. Sautee the rice for a couple of mins.

Pour in room temperature water (about 1 inch above the rice) and add salt. Bring to a boil and let cook uncovered until most of the water is absorbed.

Before it fully dries out, cover, turn off the heat, and let it sit undisturbed on the warm burner for 10–15 minutes.

Greek Chicken Marinade

• 2–4 chicken breasts

• ⅓ cup extra virgin olive oil

• Juice of 1 lemon

• 4–5 garlic cloves, chopped or shredded

• 1 tbsp dried oregano

• 1–2 tsp salt

• Freshly ground black pepper

Instructions:
Mix everything together and coat the chicken well. Let marinate for at least a few hours, but preferably overnight if you can.

Cook however you prefer — baked, pan-fried, or grilled — until cooked through and golden.

Tzatziki (with a twist)

• 1 cup Greek yogurt

• Drizzle of olive oil

• 1–2 garlic cloves, shredded

• ~2–3 baby zucchini, shredded

• 2–3 tsp dried dill (or to taste)

• 1 tsp salt

• Juice of half a lemon or lime

Instructions:
Mix everything together and let it sit for a bit if you can — the flavours get better as it rests.

Simple Salad + Dressing

For the salad (use what you have):

• Mixed greens

• Cherry tomatoes

• Cucumber

• Feta

• Pumpkin seeds

Not a traditional Greek salad — just what I had on hand.

Dressing:

• 1 part acid (lemon, lime, vinegar, or a mix)

• 2 parts extra virgin olive oil

• 1 garlic clove, shredded

• 1 tsp salt

• 1 tsp grainy Dijon mustard

• Optional: herbs (oregano works really well here)

Instructions:
Add everything to a jar and shake well. Store in fridge and bring up to temperature for future salads by placing jar in a mug with hot water for a few minutes.

Notes

• I’m not strict with recipes — adjust as you go and use what you have.

• This meal comes together really easily once everything is prepped.

• You can roast other vegetables alongside the potatoes to make the most of your oven.