I’m beyond excited to share some Healthy Mediterranean Recipes with you today for my Pinterest-inspired site, Pinned Recipe.
I’ve been dreaming of sun-drenched flavors and simple, wholesome ingredients lately, and what better way to bring that vibe to my kitchen than with the Easy Mediterranean Diet?
Think Tomatoes and Feta Cheese, golden olive oil, and meals that scream “I’m good for you!” without skimping on taste.
Today, I’m spilling the beans (and chickpeas!) on my top 10 Mediterranean Diet Recipes.
These Med Diet gems are packed with Recipes with Whole Foods, and some even come together as a One Pot Dinner.
1. Tomato Feta Chickpea Skillet
I’m a sucker for Tomatoes and Feta Cheese, and this skillet is my weeknight hero.
It’s a Low Calorie Mediterranean Diet dish that tastes like a hug from the Mediterranean sun.
Ingredients:
- 1 can chickpeas (drained)
- 2 cups cherry tomatoes (halved)
- 1/2 cup crumbled feta
- 1 garlic clove (minced)
- 2 tbsp olive oil
- 1 tsp oregano
- Salt, to taste
- Pepper, to taste
How to Cook:
- I heat olive oil in a skillet over medium heat.
- I toss in the minced garlic and sauté for about 30 seconds until it smells divine.
- I add chickpeas and halved tomatoes, stirring to coat them in the garlicky oil.
- I sprinkle oregano, salt, and pepper over the mix and let it simmer for 10 minutes until the tomatoes soften and get juicy.
- I turn off the heat and stir in the feta—keeping it crumbly is my rule! Done in 15 minutes, and I’m basically a Greek goddess.
2. Lemon Garlic Shrimp with Quinoa
Shrimp and quinoa? Yes, please! This Med Diet dish makes me feel fancy without the fuss.
Ingredients:
- 1 lb shrimp (peeled)
- 1 cup quinoa
- 2 cups veggie broth
- 1 lemon (zested and juiced)
- 2 garlic cloves (minced)
- 2 tbsp olive oil
- Parsley (chopped), a handful
How to Cook:
- I rinse quinoa and cook it in veggie broth for 15 minutes until fluffy, then set it aside.
- In a pan, I heat olive oil over medium heat.
- I sauté minced garlic for 30 seconds, then add shrimp, cooking for 3-4 minutes until pink.
- I zest and juice the lemon, adding both to the shrimp along with chopped parsley.
- I mix the shrimp with the quinoa, and voilà—it’s zesty, light, and screams “I’m healthy but fun!”
3. One-Pot Mediterranean Chicken and Rice
A One Pot Dinner that saves me from dish duty? Sign me up! This chicken and rice combo is pure comfort.
Ingredients:
- 4 chicken thighs
- 1 cup brown rice
- 2 cups chicken broth
- 1 onion (chopped)
- 1 tsp paprika
- 1 tsp thyme
- 2 tbsp olive oil
How to Cook:
- I heat olive oil in a large pot over medium-high heat.
- I brown the chicken thighs for 5 minutes per side, then set them aside.
- In the same pot, I sauté chopped onion until soft, about 3 minutes.
- I add brown rice, paprika, thyme, and chicken broth, stirring to combine.
- I nestle the chicken back into the pot, cover, and simmer for 40 minutes until the rice is tender. One pot, zero stress, all flavor!
4. Grilled Veggie Pita Pockets
These pita pockets are my go-to when I want something handheld and veggie-packed.
Ingredients:
- 2 whole wheat pitas
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
- 1 red onion (sliced)
- 2 tbsp olive oil
- 1/4 cup tzatziki
How to Cook:
- I preheat my grill (or grill pan) to medium-high.
- I toss zucchini, bell pepper, and onion slices in olive oil.
- I grill the veggies for 5-7 minutes, flipping once, until they’re charred and tender.
- I warm the pitas for a minute on the grill.
- I stuff the pitas with grilled veggies and a big dollop of tzatziki. It’s messy, it’s delicious, and I’m not sorry about the crumbs!
5. Chickpea Spinach Stew
This stew is my cozy Medditeranean Diet Meal fix—simple, hearty, and oh-so-green.
Ingredients:
- 1 can chickpeas (drained)
- 4 cups spinach
- 2 garlic cloves (minced)
- 1 can diced tomatoes
- 2 tbsp olive oil
- 1 tsp cumin
How to Cook:
- I heat olive oil in a pot over medium heat.
- I sauté chopped onion and minced garlic for 3 minutes until fragrant.
- I add cumin and stir for 30 seconds to wake up the spice.
- I pour in chickpeas and diced tomatoes, simmering for 10 minutes.
- I stir in spinach and cook for 2 minutes until it wilts. It’s like a warm blanket in a bowl!
6. Baked Cod with Olives and Tomatoes
Fish night just got a glow-up with this Recipes with Whole Foods winner.
Ingredients:
- 4 cod fillets
- 1 cup cherry tomatoes (halved)
- 1/2 cup black olives (pitted)
- 1 tbsp olive oil
- 1 tsp oregano
- Lemon wedges, for serving
How to Cook:
- I preheat my oven to 400°F.
- I arrange cod fillets in a baking dish.
- I scatter halved cherry tomatoes and olives around the fish.
- I drizzle olive oil over everything and sprinkle with oregano.
- I bake for 20 minutes, then serve with a squeeze of lemon. I’m basically dining by the sea!
7. Zesty Hummus Veggie Bowl
Hummus is my love language, and this bowl is a Low Calorie Mediterranean Diet dream.
Ingredients:
- 1/2 cup hummus
- 1 cup cucumber (chopped)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (sliced)
- 2 tbsp olive oil
- 1 tsp za’atar
How to Cook:
- I scoop hummus into the center of a bowl.
- I chop cucumber, halve tomatoes, and slice red onion.
- I pile the veggies around the hummus.
- I drizzle olive oil over the top and sprinkle za’atar for that zesty kick.
- I grab a spoon and dig in—no cooking needed, just fresh vibes!
8. Mediterranean Stuffed Bell Peppers
These peppers are little flavor bombs I can’t get enough of!
Ingredients:
- 4 bell peppers (tops off, seeded)
- 1 cup cooked quinoa
- 1/2 cup feta
- 1/4 cup olives (chopped)
- 2 tbsp olive oil
- 1 tsp basil
How to Cook:
- I preheat my oven to 375°F.
- I mix cooked quinoa, feta, chopped olives, and basil in a bowl.
- I stuff the mixture into the hollowed-out bell peppers.
- I drizzle olive oil over the tops.
- I bake for 30 minutes until the peppers soften. They’re cute, tasty, and I’m a culinary rockstar!
9. Rice with Chickpeas and Herbs
Rice with Chickpeas sounds basic, but trust me, it’s a flavor party!
Ingredients:
- 1 cup basmati rice
- 1 can chickpeas
- 1/4 cup parsley (chopped)
- 1/4 cup dill (chopped)
- 2 tbsp olive oil
- 1 tsp cumin
How to Cook:
- I cook basmati rice according to package instructions and set it aside.
- In a pan, I heat olive oil over medium heat.
- I toast cumin for 30 seconds, then add chickpeas, stirring for 5 minutes.
- I mix in the cooked rice, parsley, and dill.
- I fluff it up with a fork—side dish or main, it’s a winner either way!
10. Roasted Eggplant with Yogurt Drizzle
Eggplant and yogurt? I’m obsessed with this creamy, smoky combo.
Ingredients:
- 1 eggplant (sliced)
- 1/2 cup Greek yogurt
- 1 garlic clove (minced)
- 2 tbsp olive oil
- 1 tsp paprika
- Mint (chopped), a handful
How to Cook:
- I preheat my oven to 400°F.
- I slice the eggplant and toss it with olive oil and paprika.
- I roast the slices on a baking sheet for 25 minutes until tender and golden.
- I mix Greek yogurt with minced garlic.
- I drizzle the yogurt over the eggplant and sprinkle with mint.
- It’s a Mediterranean vacation on my plate!
Wrapping It Up
There you have it—my 10 Mediterranean Diet Recipes that make me feel like I’m winning at life and lunch. From One Pot Dinners to Healthy Mediterranean Recipes, these dishes are my ticket to tasty, feel-good eating.
I hope you try them out and pin them to your boards on Pinned Recipe.
Let’s keep the Med Diet love alive—happy cooking, pals!