Tag: feta cheese

Greek Sheet Pan Chicken
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Chicken thighs are marinated in a zesty citrus honey dressing, baked with potatoes, onions, peppers, and tomatoes, then topped with a squeeze of lemon juice and a sprinkle of feta.
Flavor: Bright, citrusy flavors are infused into chicken thighs and veggies for a wholesome and hearty dinner.

Skill Level: Sheet pan dinners like this are a cinch, from prep to cleanup.

Recommended Tools: A meat thermometer is the best way to determine doneness for chicken. It should read 165°F at the thickest part when it’s done.

Time-Saving Tip: Use a frozen bag of onions and peppers and swap the homemade marinade for a bottle of Greek vinaigrette.
Ingredient Tips for Greek Sheet Pan Chicken
- Chicken: Thighs with skin and bone intact give the juiciest results and crisp up well, while infusing the whole pan with rich, savory flavor. Plus, thighs make perfect single portions. Legs and breasts will also work, but roasting times will vary.
- Vegetables: Potatoes, onions, bell peppers, and tomatoes are the basics for this recipe. Cut potatoes into even sizes so they cook equally. Add extra veggies such as asparagus, green beans, zucchini, diced eggplant, or sweet potatoes.
- Marinade: This simple marinade is made with pantry basics. Honey can be swapped for maple syrup, agave syrup, or your favorite sugar-free sweetener. For a tangier version, try my souvlaki marinade.
- Variations: Feta complements the tangy flavors of the dish, but you can use Parmesan, cotija, goat cheese, or even shredded mozzarella. A sprinkle of Kalamata olives will give a big bump of Greek flavor. Tuck a sprig of rosemary, thyme, or sage between the veggies to infuse the dish with aromatic flavor.
How to Make Greek Sheet Pan Chicken
1. Prep: Whisk marinade ingredients together (full recipe below) and marinate chicken up to 4 hours.
2. Assemble: Drain chicken and nestle pieces among potatoes and onions on a sheet pan.
3. Bake: Roast for 30 minutes, then add seasoned bell peppers and tomatoes to the pan and bake until the potatoes are tender.
Drizzle fresh lemon juice over the top and sprinkle with feta crumbles before serving.

Leftovers You’ll Love

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave, on the stove top, or in the oven in foil packets to retain moisture. Or remove chicken from the bone and repurpose it in enchiladas, toss it in chicken tortilla soup, or serve cold in a Caesar salad.

To freeze, separate the cooked chicken from the vegetables and store them in a freezer bag for up to one month. Thaw in the refrigerator before reheating.

More Sheet Pan Dinners You’ll Love

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Greek Sheet Pan Chicken

Greek chicken made with marinated chicken thighs, roasted potatoes, and colorful veggies is a delicious, one-pan dinner.

Prep Time 15 minutes

Cook Time 50 minutes

Marinate Time 15 minutes

Total Time 1 hour 20 minutes

Preheat oven 400°F.

In a bowl, make the marinade by combining lemon juice, olive oil, garlic, soy sauce, honey, oregano and rosemary, and pour over chicken. Marinate at least 15 minutes or up to 4 hours.

Combine baby potatoes, onion, 1 tablespoon olive oil, and salt and pepper to taste. Place on a parchment-lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes.

Toss bell peppers and tomatoes with remaining ½ tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additonal 20 minutes or until potatoes are tender and chicken reaches 165°F.

Squeeze fresh lemon over top and garnish with feta cheese.

Cut the potatoes small enough so they finish cooking with the chicken.

Add a pinch of oregano, Greek seasoning, rosemary and/or lemon zest to the potatoes for extra flavor before they cook.

For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.

Chicken thighs can be replaced with bone-in split chicken breasts.

If using boneless chicken breasts, add them in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).

Refrigerate leftovers up to 4 days, or separate chicken from the vegetables and freeze for up to one month. Thaw in the refrigerator.

Calories: 488 | Carbohydrates: 19g | Protein: 25g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 417mg | Potassium: 725mg | Fiber: 3g | Sugar: 4g | Vitamin A: 986IU | Vitamin C: 48mg | Calcium: 93mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Greek, Mediterranean

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 23, 2025
Kale Quinoa Salad
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Kale quinoa salad is filled with goodness and is easy to make.

Hail to the kale – and quinoa! These two superfoods taste great mixed with other vegetables, nuts, and cheese and then tossed in a simple dressing.

This will convert anyone into a kale lover!
This salad has the perfect combination of sweet, tangy, nutty, and savory.

It can be prepared ahead of time and kept in the fridge for days.

Surprisingly enough, this salad can be FROZEN for future lunches.

It’s great as a hearty lunch salad or a side salad next to baked chicken thighs.

It’s chock full of goodness and flavor.
Kale Quinoa Salad Essentials

Kale: Choose bunches of kale that are deep green and remove any torn or wilted leaves, as well as the stalks. While I most often use curly kale, you can use other varieties like lacinato kale, baby kale, or Tuscan kale.

Quinoa: Cooking quinoa in broth (instead of water) adds extra flavor. Quinoa can be replaced with other grains like brown rice, farro, or barley.

Vegetables: Shredded carrots and sliced red onions offer color and crunch and are available year-round. Seasonal veggies like chunks of roasted squash, corn, or beets can be added as well!

Other Flavorful Additions: Dried cranberries add sweetness and so will fresh apples or grapes. Feta is a dry cheese that adds a salty flavor while pecans add a nutty crunch.

A Quick Homemade Dressing

This vinaigrette is so easy to make; just put everything into a jar and shake! You can double up because it’s good on salads of all kinds.

Lemon juice, Dijon mustard, and garlic add flavor, while vinegar adds a little extra tang. Honey balances the dressing for the perfect bite.

Variations
- Bulk up the salad by adding chopped broccoli slaw, shredded Brussels sprouts, or spinach.
- Add other veggies; almost anything goes. If you’re not freezing this salad, try cherry tomatoes, red pepper, or chopped cucumber.
- Swap out pecans for pumpkin seeds, walnuts, pepitas, sunflower seeds, or sliced almonds.
- Cooked chicken, tofu, or even chickpeas are great additions for extra protein.
- Replace the honey with sugar or maple syrup.
How to Make Kale Quinoa Salad
1. Combine dressing ingredients in a mason jar and shake (recipe below).
2. Cook quinoa and fluff with a fork, and cool.
3. Massage chopped kale in oil and salt. Add the remaining ingredients and drizzle the dressing overtop.
4. Toss to combine and refrigerate before serving.
When making a kale salad of any kind, massaging the leaves may seem odd, but it makes a big difference! This step makes the leaves more tender and removes bitterness.

Simply add a drop or two of oil and rub the kale with your hands. It will turn a darker green and the leaves will soften.

Storing Kale Quinoa Salad
- Keep kale quinoa salad in an airtight container in the refrigerator for up to 4 days. Stir in fresh nuts, cheese, or dressing, if desired.
- Believe it or not, you CAN freeze this kale quinoa salad recipe if it is made with the ingredients listed below. Once thawed, it tastes just as good as the day it was made.
More Hearty Grain Salads

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Kale Quinoa Salad

This kale quinoa salad offers a perfect blend of fresh flavors, making it a delicious choice for a side dish or lunch.

Prep Time 20 minutes

Cook Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 40 minutes

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Rinse the quinoa in a fine mesh strainer and drain well.

Place the quinoa in a medium saucepan with vegetable broth or water.

Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.

Once the quinoa has cooled completely, place it in a large bowl.

In a jar, combine all dressing ingredients and shake well.

Place the kale in the bottom of a medium bowl. Add olive oil and ¼ teaspoon of kosher salt to the kale. Massage the chopped kale with your hands until the leaves become tender and dark green.

Add the cooled quinoa, pecans, carrots, feta cheese, red onion, and dried cranberries to the bowl.

Pour the dressing over the ingredients and toss well to combine.

Refrigerate the salad for at least 1 hour before serving.

This recipe will keep in the fridge for 4 days and it can be frozen.
To substitute store bought dressing, I would suggest a light citrusy vinaigrette.

Calories: 476 | Carbohydrates: 35g | Protein: 10g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 17mg | Sodium: 900mg | Potassium: 491mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7954IU | Vitamin C: 53mg | Calcium: 256mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 2, 2024
Poppy Seed Dressing
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Poppy seed dressing is the perfect complement to green salads and is so easy to make!

This creamy salad dressing recipe is sweet from the honey and tangy from the vinegar and Dijon mustard with a nutty crunch from the poppy seeds.
It comes together in minutes from simple ingredients.

It’s filled with fresh flavor without preservatives.

It’s creamy, sweet, and tangy, so it pairs well with green salads, spinach salads, or salads containing berries or fruit.
Ingredients For Poppy Seed Dressing
- Honey: Provides sweetness and balances the tang from the vinegar.
- White Wine Vinegar: This adds a tangy flavor. If you don’t have white wine vinegar, use apple cider vinegar.
- Garlic Powder: Adds a subtle garlic flavor. For a stronger garlic flavor, use 1 clove of minced garlic.
- Mayonnaise: Is the base of this creamy dressing while oil makes it smooth.
- Poppy Seeds: These add a hint of nuttiness and texture.
Variations
- Lemon juice or zest, pineapple, or orange juice can be added in small amounts.
How to Make Poppy Seed Dressing

This Poppy Seed Salad Dressing recipe pairs well with green salads of any kind and is a favorite on our strawberry spinach salad.
1. Blend egg with vinegar on low (recipe below).
2. Slowly add olive and canola oil until emulsified.
3. Add remaining ingredients and mix until blended. Stir in poppy seeds and season to taste.
Storage

Store this poppy seed dressing recipe in a jar with a tight-fitting lid in the refrigerator for up to 3 days. Shake to recombine if separation occurs.

More Salad Dressings To Make

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Poppy Seed Dressing

Poppy Seed Dressing is creamy and tangy and the perfect topping for spinach salad, or chicken wraps.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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In a small bowl, whisk together white wine vinegar, honey, Dijon mustard, and garlic powder.

Gradually drizzle in the oil while whisking until incorporated.

Whisk in the mayonnaise and poppy seeds.

Season with salt & black pepper to taste.

Store dressing in a tightly covered jar in the refrigerator for up to 3 days.
Nutrition information is for 1 tablespoon of dressing.

Calories: 82 | Carbohydrates: 4g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 45mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 0.05mg | Calcium: 14mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dressing

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 14, 2024
Brussels Sprout Salad
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This Brussels sprout salad has all the color, crunch, flavor, and goodness you could ever want in a salad!

Shredded Brussels sprouts, fruit, nuts, and cheese are tossed with a bright and tangy vinaigrette.

A Crisp & Crunchy Salad
- Just prep, dress, and toss, Brussel sprout salad is delicious as a side or lunch.
- Raw Brussels sprouts taste similar to coleslaw mix but slightly sweeter.
- This salad recipe stays crispy and crunchy longer than regular greens, so it’s perfect to make a day ahead.
Ingredients for Brussels Sprout Salad

Brussels Sprouts – Many stores sell shaved Brussels sprouts but you can also shred raw whole Brussels sprouts yourself (directions below). Replace Brussels sprouts with any type of coleslaw mix.

Fruit – Red apples are sweeter while green apples are tart and tangy – either will work. Pomegranate seeds (arils) and dried cranberries add sweetness.

Cheese – Feta is both salty and creamy and can be replaced with goat cheese or shaved parmesan cheese.

Nuts – I love walnuts, pecans, or almonds in this salad. If you’d like to make this nut-free, try pumpkin seeds or sunflower seeds.

Other Additions – Try adding red onion or a sprinkle of crispy bacon.

The Dressing

The dressing for this salad is very simple. It’s sweet and tangy – and perfect on a shaved Brussels sprouts salad. Honey can be replaced with maple syrup. If you’d prefer a store-bought dressing, choose a sweet and tangy vinaigrette or even coleslaw dressing.

How to Shred Brussels Sprouts for Salad
1. Remove any discolored leaves. Cut off the very end of the stem.
2. Use the slicing blade of a food processor or slice them very thinly with a sharp knife or mandoline.
3. Rinse the shredded sprouts in cold water and drain well before using.
How to Make Brussel Sprout Salad
1. Combine all the dressing ingredients in a jar and shake well.
2. Prep the Brussels sprouts in any of the methods listed in the recipe below, and rinse and dry them.
3. Toss chopped apples with lemon juice and then combine all ingredients (per the recipe below) in a large mixing bowl.
4. Toss with dressing before serving.
Tips for Brussels Sprouts Salad

If you shred your own Brussels, they can be rinsed and will last a week in the fridge before preparing the salad.

Keep leftover Brussels sprouts salad in a covered container for up to 3 days in the refrigerator.

More Brussels Side Dishes

This Brussel sprout salad is a favorite – however we love Brussels almost any way you serve them!

See All Brussels Sprouts Recipes

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Brussels Sprout Salad

Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts are tossed in a tangy honey dijon vinaigrette.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

In a small jar, combine olive oil, cider vinegar, honey, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Shake well to mix.

Toast the nuts in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned, about 4 minutes.

Shred Brussels sprouts, rinse well, and dry.

Chop the apple and toss with 1 teaspoon lemon juice.

In a large salad bowl, combine Brussels sprouts, apple, dried cranberries, pomegranate arils, walnuts, and feta cheese.

Drizzle with dressing, toss to coat, and serve.

To Shred Brussels Sprouts:

Rinse Brussels sprouts and cut off a small piece of the stem end. Remove any discolored leaves.

Run Brussels sprouts through your food processor, slice on a mandoline slicer, or slice with a knife as thinly as possible.

Place shaved sprouts in a bowl of cold water to rinse and then drain well (I use my salad spinner).

Shaved brussels sprouts can be kept up to one week in the fridge.

Calories: 281 | Carbohydrates: 28g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 149mg | Potassium: 516mg | Fiber: 6g | Sugar: 17g | Vitamin A: 910IU | Vitamin C: 100mg | Calcium: 101mg | Iron: 1.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 12, 2023