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One Pot Wonder: Destination, Greece

Updated: Apr 30, 2020

Another one pot wonder, with a Greek inspired twist. Eggplant is a deal breaker for some of my family, and if you're not a fan, skip it. If you have more time, make your own tzatziki sauce in advance. Roasting some rosemary flavored potatoes while you prep and cook the ingredients for the skillet takes just a few additional minutes. A little bit of chopping and dinner will soon be on the table!

This dish serves 4 and can be prepared and ready in about 35 minutes.

Greek Skillet

  • 2 cloves of garlic, chopped

  • 1/2 of a red onion, chopped

  • 1 TBL of olive oil

  • 1 lb (1/2 kg) of ground (minced) turkey or chicken (NOT breast meat only, as it will be too dry)

  • 1 15 oz. (400 g) can of diced (chopped) tomatoes

  • 1 small eggplant, chopped into thin pieces

  • 1 medium zucchini squash (courgette), chopped

  • 1 15 oz (240g) can of chickpeas, drained and rinsed

  • 1/2 jar of pitted Kalamata olives, drained and halved

  • 2-3 sprigs of fresh rosemary, needles stripped and chopped

  • 2-3 springs of fresh mint, leaves stripped and chopped

  • salt and pepper to taste

  • lemon wedges

  • crumbled feta cheese

Prep and put the potatoes in the oven, if making. Heat the oil and add onion. While that's cooking, you can chop the other veg you're using. Once the onion is translucent and softened, add the garlic and cook until fragrant. Add the ground meat, stirring and breaking up with the back of a wooden spoon. Once the meat is no longer pink, add the can of tomatoes and the remaining vegetables and olives. Cook until warmed through. Add salt and pepper to taste, then add the herbs and feta. Serve and squeeze some lemon juice to brighten. If you've made the tzatziki, you can dollop it over the dish or serve it on the side.

Optional side dishes

Garlic and rosemary potatoes

  • 1/2 lb. (1 kg) of fingerling or tiny potatoes, quartered (cut into 1 inch pieces if larger)

  • 1 TBL of olive oil

  • dried rosemary

  • salt and pepper to taste

Heat oven to 400 F (200 C) and oil a sheetpan. Chop potatoes and transfer to pan. Drizzle with olive oil, rosemary, and salt and pepper. Roast for 30 minutes, checking to be sure it's cooked through.

Homemade tzatziki sauce

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