One-Pan Greek Skillet Dinner: A Quick & Delicious Weeknight Meal
Craving the vibrant flavors of the Mediterranean but short on time? Look no further than this incredibly easy and delicious One-Pan Greek Skillet Dinner! It’s packed with healthy ingredients, bursting with fresh herbs, and comes together in under an hour. This recipe is perfect for busy weeknights when you want a satisfying and flavorful meal without spending hours in the kitchen. Plus, cleanup is a breeze since everything cooks in just one skillet!
## Why You’ll Love This One-Pan Greek Skillet
* **Quick and Easy:** From prep to table, this meal is ready in under an hour.
* **One-Pan Wonder:** Minimal cleanup is always a win!
* **Healthy and Flavorful:** Packed with fresh vegetables, lean protein, and aromatic herbs.
* **Customizable:** Easily adapt the ingredients to your liking and what you have on hand.
* **Perfect for Weeknights:** A satisfying and nutritious meal that doesn’t require a lot of effort.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:
* **Protein:** 1 pound ground lamb (or ground beef, turkey, or chicken)
* **Vegetables:**
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 zucchini, chopped
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (15 ounce) can chickpeas, drained and rinsed
* 1/2 cup Kalamata olives, pitted and halved
* 1/2 cup crumbled feta cheese
* **Seasonings:**
* 1 tablespoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Pinch of red pepper flakes (optional, for a little heat)
* **Fresh Herbs (for garnish):**
* Fresh parsley, chopped
* Fresh dill, chopped
* **Serving Suggestions:**
* Pita bread or naan
* Tzatziki sauce
* Lemon wedges
## Step-by-Step Instructions
Now that we have our ingredients, let’s get cooking! Follow these simple steps to create your delicious One-Pan Greek Skillet Dinner:
**Step 1: Brown the Meat**
* Heat the olive oil in a large skillet over medium-high heat. Add the ground lamb (or your chosen protein) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
**Step 2: Sauté the Vegetables**
* Add the chopped onion to the skillet with the cooked meat and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
* Add the chopped bell peppers and zucchini to the skillet and cook until slightly softened, about 5-7 minutes.
**Step 3: Add the Remaining Ingredients**
* Stir in the diced tomatoes (undrained), chickpeas, Kalamata olives, oregano, basil, salt, pepper, and red pepper flakes (if using). Bring the mixture to a simmer.
**Step 4: Simmer and Thicken**
* Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
**Step 5: Finish and Serve**
* Remove the skillet from the heat and stir in the crumbled feta cheese. Garnish with fresh parsley and dill.
* Serve immediately with warm pita bread or naan, tzatziki sauce, and lemon wedges.
## Tips and Variations
This recipe is incredibly versatile! Here are a few tips and variations to customize it to your liking:
* **Protein Options:** Feel free to substitute ground lamb with ground beef, turkey, chicken, or even crumbled vegetarian ground. You can also use pre-cooked sausage, sliced.
* **Vegetable Variations:** Add other vegetables like eggplant, spinach, or cherry tomatoes. Use whatever vegetables you have on hand. Just be sure to adjust the cooking time accordingly.
* **Spice Level:** Adjust the amount of red pepper flakes to control the heat level. Omit them altogether if you prefer a milder flavor.
* **Cheese Options:** If you’re not a fan of feta cheese, you can substitute it with crumbled goat cheese or ricotta cheese.
* **Lemon Juice:** A squeeze of fresh lemon juice at the end adds a bright and zesty flavor.
* **Make it a Bowl:** Serve the skillet mixture over rice, quinoa, or couscous for a heartier meal.
* **Add Some Heat:** A drizzle of hot sauce adds a flavorful kick.
* **Mediterranean Quinoa Bowl:** Combine the cooked skillet mixture with cooked quinoa, chopped cucumbers, tomatoes, and a lemon-tahini dressing for a complete Mediterranean-inspired bowl.
* **Make it Ahead:** You can prepare the skillet mixture ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it in a skillet or microwave before serving. Add the feta cheese just before serving.
* **Freezing Instructions:** Allow the skillet mixture to cool completely before transferring it to an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
* **Low Carb Option:** Skip the pita bread or naan and serve the skillet mixture over cauliflower rice for a low-carb option.
* **Add Artichoke Hearts:** Canned artichoke hearts, drained and quartered, add a delicious briny flavor to the dish. Add them along with the tomatoes and chickpeas.
* **Sun-Dried Tomatoes:** A few chopped sun-dried tomatoes add a concentrated burst of flavor. Add them with the bell peppers and zucchini.
## Serving Suggestions in Detail
To make this One-Pan Greek Skillet Dinner a complete and satisfying meal, consider these serving suggestions with more detail:
* **Pita Bread or Naan:** Warm pita bread or naan is perfect for scooping up the flavorful skillet mixture. You can lightly toast the bread for added texture.
* **Preparation:** Warm pita bread in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly toasted. Naan can be warmed in a similar way, or in a microwave for 15-20 seconds.
* **Tzatziki Sauce:** The cool and creamy tzatziki sauce complements the savory flavors of the skillet. You can find tzatziki sauce at most grocery stores, or you can easily make your own.
* **Homemade Tzatziki Sauce:** Grate a cucumber (squeeze out excess water). Combine with Greek yogurt, minced garlic, dill, lemon juice, and olive oil. Season with salt and pepper.
* **Lemon Wedges:** A squeeze of fresh lemon juice adds a bright and zesty touch to the dish. It enhances the flavors and adds a refreshing element.
* **Serving:** Provide lemon wedges on the side for everyone to squeeze over their portion of the skillet.
* **Greek Salad:** A classic Greek salad with tomatoes, cucumbers, onions, olives, and feta cheese makes a refreshing side dish.
* **Preparation:** Chop tomatoes, cucumbers, and red onion. Combine with Kalamata olives and crumbled feta cheese. Dress with olive oil, red wine vinegar, oregano, salt, and pepper.
* **Hummus:** Serve with hummus and vegetables for dipping, creating a well-rounded Mediterranean-inspired meal.
* **Serving:** Offer a bowl of hummus alongside the skillet, with carrots, celery, and cucumber sticks for dipping.
* **Rice or Quinoa:** For a heartier meal, serve the skillet over a bed of cooked rice or quinoa.
* **Preparation:** Cook rice or quinoa according to package directions. Fluff with a fork before serving.
* **Roasted Vegetables:** Serve with a side of roasted vegetables like asparagus, broccoli, or Brussels sprouts.
* **Preparation:** Toss vegetables with olive oil, salt, pepper, and any desired herbs. Roast in a preheated oven at 400°F (200°C) until tender and slightly browned.
## Detailed Nutritional Information (Approximate per serving, based on ground lamb)
* **Calories:** Approximately 450-550 (depending on portion size and ingredients used)
* **Protein:** 30-40g
* **Fat:** 25-35g
* **Carbohydrates:** 20-30g
* **Fiber:** 5-7g
*Please note:* This is an estimated nutritional breakdown and may vary based on specific ingredients and portion sizes. Consult a registered dietitian or nutritionist for personalized dietary advice.
## Frequently Asked Questions (FAQs)
* **Can I use frozen vegetables?**
Yes, you can use frozen vegetables in this recipe. Thaw them slightly before adding them to the skillet. Keep in mind that frozen vegetables may release more water during cooking, so you may need to simmer the mixture for a longer time to thicken the sauce.
* **Can I make this recipe vegetarian or vegan?**
Absolutely! To make it vegetarian, omit the ground meat and add more vegetables, such as mushrooms, eggplant, or lentils. To make it vegan, omit the feta cheese or substitute it with a vegan feta cheese alternative. Also, ensure your pita bread or naan is vegan.
* **How long does this skillet dinner last in the refrigerator?**
This skillet dinner will last in the refrigerator for up to 3 days when stored in an airtight container.
* **Can I reheat this in the microwave?**
Yes, you can reheat this skillet dinner in the microwave. Place a portion in a microwave-safe dish and heat for 1-2 minutes, or until heated through. Stir occasionally.
* **What is the best skillet to use for this recipe?**
A large (12-inch) cast iron skillet is ideal for this recipe, as it distributes heat evenly and retains heat well. However, any large skillet with a lid will work.
* **Can I add other herbs besides oregano and basil?**
Yes, feel free to experiment with other herbs such as thyme, rosemary, or mint. A small amount of fresh mint can add a refreshing twist.
* **Is this recipe gluten-free?**
The skillet mixture itself is naturally gluten-free. However, you will need to ensure that the pita bread or naan you use is gluten-free if you have a gluten intolerance.
* **Can I use a different type of bean instead of chickpeas?**
Yes, you can substitute chickpeas with other beans such as cannellini beans, kidney beans, or great Northern beans.
## Final Thoughts
This One-Pan Greek Skillet Dinner is a simple, flavorful, and healthy meal that’s perfect for busy weeknights. With its vibrant flavors and minimal cleanup, it’s sure to become a family favorite. Don’t be afraid to experiment with different ingredients and seasonings to create your own unique version. Enjoy!