Soup, Salad, and Mediterranean Chicken

We helped some friends move on Saturday and thought we’d continue to help by serving them dinner. I needed something simple because I didn’t have much time to prepare it. One of our guests has some food restrictions: no wheat, no beef, no dairy. So I made carrot soup for her with olive oil, a leek, carrots, and vegetable broth. I have my own homemade vegetable bouillon made with organic vegetables (see earlier post; 1 tsp. + 1 c. water = 1 c. vegetable broth). And I made potato soup for the rest of the party.

We served the soup with a delicious, fresh salad. The salad consisted of mixed greens, sliced strawberries and pink lady apples, sliced almonds, crunchy bean sprouts, zest and juice from half of one lemon, and chunks of bleu cheese (cheese served on the side).
Bryan was in charge of the Mediterranean chicken. He cut apart 3 large chicken breasts into strips, lined them in a 9″x13″ pan, drizzled with olive oil, seasoned with garlic powder, salt, pepper, rosemary, thyme, paprika, and a jar of kalamata olives, and baked at 400F for about 25-30 minutes (make sure the chicken is white throughout before serving).
It was a beautiful day to sit on the back porch and enjoy this meal with our friends. Here’s a basic chart for your basic soups. I’m excited to try this basic soup recipe with other vegetables. It seems like it could work with almost anything.

Mar. 23, 2010: michelle said…”Love the chart, Mel! =) Thanks!”

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One response to “Soup, Salad, and Mediterranean Chicken

  1. Pingback: Weekly Basket and Recipes! | My Journey to Lean

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