Recipes that bring Greece to your home!

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Bring tender, juicy flavor to your chicken the easy way. Perfect for grilling, baking, or roasting. 

• 1 cup plain Greek yogurt
• 1-2 Tbsp Evergreen Pantry Mediterranean Mayhem Blend
• 1 Tbsp olive oil
• 1 Tbsp lemon juice

• In a bowl, whisk all ingredients until smooth.
• Add chicken and toss to coat evenly.
• Cover and refrigerate at least 1 hour (up to overnight for best flavor).
• Remove from fridge 30 minutes before cooking.
• Grill, bake, or roast until fully cooked and golden.
• Squeeze extra lemon juice before serving, if desired.

Tips

• Wipe off excess marinade before grilling to prevent sticking.
• This works beautifully with fish fillets—marinate for just 30 minutes.
• Serve with fresh salad, warm pita, or roasted veggies.
   

Evergreen Pantry
Real Flavor. No Shortcuts.

Bright, tangy, and loaded with fresh veggies—perfect as a side or light main dish.

Ingredients

• 12 ounces short pasta (penne, rotini, or farfalle)
• 1 1/2 tablespoons Mediterranean Mayhem Blend
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 3/4 cup crumbled feta cheese
• Salt & black pepper, to taste

Instructions

Cook Pasta

• Boil pasta in salted water according to package directions.
• Drain and rinse under cool water. Set aside.

Make Dressing

• In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Mediterranean Mayhem Blend, and a pinch of salt and pepper.

Combine

• In a large bowl, add cooked pasta, tomatoes, cucumber, onion, olives, and feta.
• Pour dressing over the salad and toss well.

Chill & Serve

• Refrigerate at least 30 minutes for flavors to meld.
• Taste and adjust seasoning before serving.

Tip: Add grilled chicken or chickpeas for extra protein.

Evergreen Pantry
Real Flavor. No Shortcuts.

A one-pan wonder loaded with tender chicken, roasted vegetables, and the bright flavors of your Mediterranean Mayhem Blend.

Ingredients

• 4 bone-in, skin-on chicken thighs (or boneless thighs)
• 1 1/2 tablespoons Mediterranean Mayhem Blend
• 1 pound baby potatoes, halved
• 1 red onion, cut into wedges
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 3 tablespoons olive oil
• 1 lemon, cut into wedges
• Salt & black pepper, to taste
• Fresh parsley or oregano, for garnish

Instructions

Prep the Pan

• Preheat oven to 425°F (220°C).
• Line a large baking sheet with parchment or foil for easy cleanup.

Season Chicken

• Pat chicken dry.
• Rub with 1/2 tablespoon Mediterranean Blend, a drizzle of olive oil, and a pinch of salt and pepper.

Season Vegetables

• In a large bowl, toss potatoes, onion, bell pepper, and zucchini with remaining 1 tablespoon Mediterranean Blend and 2 tablespoons olive oil.
• Season lightly with salt and pepper.

Assemble

• Spread vegetables evenly on the sheet pan.
• Nestle chicken thighs on top.
• Scatter lemon wedges around the pan.

Roast

• Bake 35–40 minutes, until chicken is golden and reaches 165°F internal temp and vegetables are tender.

Serve

• Squeeze roasted lemon over everything.
• Sprinkle with fresh herbs.

Tip: Great with warm pita or a side of couscous.

Evergreen Pantry
Real Flavor. No Shortcuts.