Easy Mediterranean diet recipes

Tasty and healthy eating made simple

Instant Pot® Greek Chicken Ingredients

• 2 tablespoons avocado oil

• 6 cloves roasted garlic, mashed

• 2 pounds skinless, boneless chicken breasts

• 1 tablespoon garlic and herb seasoning, or more to taste

• ½ teaspoon garlic salt

• ¼ teaspoon ground black pepper

• 1 (8 ounce) jar marinated artichoke hearts, drained

• 1 cup sliced Kalamata olives

• ½ medium red onion, sliced

• ½ (16 fl oz) bottle Greek salad dressing

• 1 tablespoon arrowroot starch, or as needed

• 1 (4 ounce) package crumbled feta cheese (Optional)

Directions

1. Select the Saute function on your multi-functional electric pressure cooker (such as Instant Pot®). Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.

2. Season 1 side of chicken breasts with 1/2 of the garlic and herb seasoning, garlic salt, and black pepper. Place chicken in the pot, seasoned side down. Cook until browned, about 2 minutes. Season the top with the remaining garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.

3. Arrange artichoke hearts and olives around the chicken in the pot, filling in any gaps on the bottom and on top of chicken. Top with red onion. Pour dressing over chicken.

4. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

5. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

6. Remove chicken from the pot. Add arrowroot starch to the liquid in the pot and whisk until combined. Return chicken to the pot. Allow sauce to thicken, about 3 minutes. Sprinkle with additional salt and pepper and top with feta cheese.

Instant Pot® Vegan Cabbage Detox Soup Ingredients

• 3 cups coarsely chopped green cabbage • 2 ½ cups vegetable broth

• 1 (14.5 ounce) can diced tomatoes

• 3 carrots, chopped

• 3 stalks celery, chopped

• 1 onion, chopped

• 2 cloves garlic

• 2 tablespoons apple cider vinegar

• 1 tablespoon lemon juice

• 2 teaspoons dried sage

Directions

1. Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

2. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid.

Mediterranean Zucchini and Chickpea Salad Ingredients

• 2 cups diced zucchini

• 1 (15 ounce) can chickpeas, drained and rinsed

• 1 cup halved grape tomatoes

• ¾ cup chopped red bell pepper

• ½ cup chopped sweet onion (such as Vidalia®)

• ½ cup crumbled feta cheese

• ½ cup chopped Kalamata olives

• 1/3 cup olive oil

• 1/3 cup packed fresh basil leaves, roughly chopped

• ¼ cup white balsamic vinegar

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon capers, drained and chopped

• 1 clove garlic, minced

• ½ teaspoon dried Greek oregano

• 1 pinch crushed red pepper flakes (Optional)

• salt and ground black pepper to taste

Directions

1. Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.