The 30-Minute Mediterranean Diet Cookbook: 101 Simple, Savory Lifelong Prescriptions, published by Rockridge Press. Copyright © 2018 by Serena Ball and Deanna Segrave-Daly.
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Chicken thighs without skin, cut into 1-inch pieces
sweet or red onion, cut into 1 inch pieces
extra virgin olive oil
freshly ground black pepper
Kosher or sea salt
Glass of roasted red peppers, dehydrated and chopped
Container with prepared hummus
6-inch wholemeal Pitas, cut into eighths
- Cover a large, lined baking tray with aluminum foil. Put aside. Place a stove grate about 4 inches under the grill element. Preheat boiler to high altitude.
- Mix chicken, inion, oil, thyme, pepper and salt in a large bowl. Spread the mixture on the prepared baking sheet.
- Place the chicken under the grill and fry for 5 minutes. Remove the pan, stir in the peppers and return to the grill. Fry for 5 minutes or until the chicken and onion start on the tops. Remove from the oven.
- Spread the hummus on a large platter and add the chicken mixture. Squeeze the juice of half a lemon and serve with the pita pieces.
Swap shrimp, salmon or cod and make a grilled seafood meal instead. You can also use mushrooms or zucchini as a vegetable, but be careful as they cook faster than the onion.
Extract from The 30-Minute Mediterranean Diet Cookbook: 101 Simple, Tasteful Recipes for Lifelong Health edited by Rockridge Press. Copyright © 2018 by Serena Ball and Deanna Segrave-Daly.
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