Seared Chicken with non-traditional Mezzes
Ironically, when i started losing weight, i realised that one of the best ways to keep you sane mentally was to vary your diet with a myriad of flavours and spices. I know this may sound strange, because a lot of people say that if you eat the same thing every day you will lose weight very quickly, well yes, if i fed you a cup of rice every day (just rice) you won’t gain weight, but where is the fun in that? and i’m pretty sure that’s border line anorexic.
As always, i promote conscious eating and following a pattern that fits with your lifestyle or that will eventually become your lifestyle. Back to my spices, when i say a variety of food it doesn’t mean you should everything, it just means that you should eat clean, without foregoing flavour. There is a misconception going around that fat=flavour, or something like that. While i don’t think fat is bad, i don’t think you should eat excessive amounts of it. So how else do you build flavour? Well, ingredients like garlic, onions, any spice in the spice rack, herbs, pepper, salt, ginger, etc… all these things will bring a new dimension to any dish when used properly.
When i started to lose weight i was in Greece; we had obviously the option of amazing Greek food (grilled octopus, or freshly caught sea urchin with a squeeze of lemon) but also of Turkish food and some dishes with an almost Lebanese flavour profile. One such shared traditions are the prevalence of mezzes in menus across the Mediterranean, Balkan and the Middle eastern states (most of the countries that used to be part of the Ottoman Empire). You’ve probably heard of Hummus, Tzatziki, Falafels, Kofte, Dolma, etc.. All these small sharing appetizers if you will are so charged with flavour that they get you full faster. I would eat these with such gusto that i would forget to order a main course. That’s when i realised, flavour is my friend.
So here is a video recipe of some seared oregano chicken (i’m eating alot of lean meat lately because i am trying to drop weight before my next race) with a not so traditional hummus, a tofu sauce, avocado and a tabouleh without the semolina.
I bought all the ingredients right after work at Rustans supermarket in literally 10mins, prepared it in 10mins, ate the dish in 10mins and edited and blogged it in 30mins. How’s that for speed?