Gyros with Greek Chicken, Tzatziki and Homemade Greek Pita Flatbread

Jamie Gibbens

Gyros with Greek Chicken, Tzatziki and Homemade Greek Pita Flatbread

Gyros with Greek Chicken, Tzatziki and Homemade Greek Pita Flatbread


Gryos with Greek Chicken & Tzatziki Sauce (also recipe for flatbread pita) | Cooking Classy

Isn’t Greek food amazing? I’ve never been a huge fan until pretty much the last year. I live in the midwest and have temporarily moved to the East coast and there is SO much more Mediterranean food here than where I’m from. We had some delicious gyros last week at a restaurant so it inspired me to create some at home. Yes, these have a lot of steps and they can seem to have a lengthy prep but if you do it all from scratch you’ll be glad you did. Although, if you are looking to make it a little bit healthier you could simply omit the pita altogether and just make it into a salad (which is what I did the second day). Another option would be to serve it over lemon mint rice instead of pita. Don’t get me wrong, the homemade pita is delicious, especially right when it comes off the hot skillet, but lets be honest – we don’t often have a lot of time to make the entire meal from scratch.

These are loaded with fresh and exciting flavors. Bland doesn’t exist in this wrap, which is one of my favorite things about it. This wrap has the works and it will leave you craving them time and time again. Just be sure to add plenty of Tzatziki and Feta, everything is better with lots of cheese and a generous helping of sauce. Enjoy!

Gyros with Greek Chicken & Tzatziki Sauce | Cooking Classy

Gyros with Greek Chicken

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 3 hours

Yield: About 6 servings


Chicken Soulvaki
    • 2 lbs boneless, skinless chicken breasts
    • 1/4 cup extra virgin olive oil, plus more for brushing
    • 1/4 cup lemon juice
    • 3 Tbsp plain Greek yogurt
    • 1 Tbsp red wine vinegar
    • 1/3 cup chopped red onion
    • 2 cloves garlic
    • 1 1/2 tsp dried oregano
    • 1 tsp dried thyme
    • 1/2 tsp coriander
    • Salt and freshly ground black pepper, to taste
For serving
  • 6 – 8 Greek Pita Flatbread, homemade or store-bought (recipe follows)
  • Tzatziki sauce, homemade or store-bought (recipe follows)
  • Diced Roma tomatoes, peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives (olives optional)

Add More Flavor with Swanson® Beef Stock.


  • In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste. Place chicken in a gallon ziploc bag, pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 – 4 hours. Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).
  • Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees on an instant read thermometer), rotating once halfway through cooking. Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes. Dice into strips.
  • To assemble gyros:
  • Layer chicken in a row along center of pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce. Wrap and serve.
Tzatziki Sauce

Prep Time: 10 minutes

Total Time: 40 minutes


  • 1 medium cucumber, peeled, seeded and chopped into chunks*
  • 1 tsp salt, plus more to taste
  • 1 cup plain Greek yogurt (I used fat free)
  • 1 clove garlic, finely minced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill (or 1 tsp dried)
  • Freshly ground black pepper


  • Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
  • Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop to desired size. Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parlsey, and dill and season with salt and pepper to taste. Plus to blend (or if you want it chunky you can simply stir the other ingredients in using a bowl and spoon so the cucumbers are chopped up more). Store in refrigerator in an airtight container up to 3 days.
  • *I just peeled the cucumber, sliced in half lengthwise, then used a spoon to scoop the seeds out and diced into chunks.
Greek Pita Flatbread

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 5 minutes


  • 2 tsp active dry yeast
  • 2 1/2 tsp granulated sugar
  • 2/3 cup warm water, 110 degrees
  • 1/2 cup + 2 Tbsp milk, heated to 110 degrees
  • 1 1/2 Tbsp extra virgin olive oil, plus more for bowl
  • 1 1/4 tsp salt
  • 3 cups bread flour (can add up to 1/4 cup more flour as needed)

Enhance Your Dishes with Swanson® Broth


  • In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes. Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined. Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary). Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.
  • Press dough down and divide dough into 6 – 8 equal portions. Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface. Heat a large non-stick skillet slightly over medium heat. Once hot, add flatbread and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Transfer to a large plate, cover with foil leaving a small opening for excess moisture to escape. Repeat process with remaining flatbread. Store in an airtight container (best served day prepared. I’d rewarm mine wrapped in damp paper towels in the microwave).

Pumpkin Chocolate Chip Muffins

Jamie Gibbens

Pumpkin Chocolate Chip Muffins

Healthy “Real Food” Pumpkin Chocolate Chip Muffins

Raise your hand if you love recipes that are virtually fool-proof, which allow you to substitute all sorts of ingredients for each other, and still end up with the most scrumptious results?

Raise your hand if you like sweets made with healthy, real food?

Aaaand raise your hand if you don’t mind a little warm pumpkin muffin with melty chocolate chips swirled happilly throughout? Right.

That’s why I’m sharing my favorite fall recipe: healthy pumpkin chocolate chip muffins, made completely with real food and no added sugar. (Except the chocolate chips. But don’t focus on that.) They’re called pumpkin chocolate chip muffins, but you can actually use sweet potato instead of the pumpkin and it’s just as amazing.
Pumpkin chocolate chip muffins
This is adapted from this recipe at Money Saving Mom, but I substituted all the unhealthy ingredients, including switching out the sugar for stevia.

Quick note on Stevia:

If you’ve never used stevia, you’ve GOTTA try it. It’s not an artificial sweetener like splenda or aspartame. Stevia is actually a natural plant that’s 300 times sweeter than sugar. It has zero calories and doesn’t affect your blood sugar. I bought this two-pack almost two years ago and I still haven’t opened the second bottle! It goes a LONG way. Two to three drops will sweeten your coffee, and a teaspoon or so will sweeten a whole recipe for baking… muffins, for instance.


Healthy Real Food Pumpkin/Sweet Potato Chocolate Chip Muffins

Healthy Pumpkin/Sweet Potato Chocolate Chip Muffins

3 eggs
1/2 c bulk liquid like pumpkin, applesauce or yogurt + 1.5 tsp stevia
Or 1.5 cups sugar
1 (16 oz.) can pureed pumpkin
Or 16 oz. mashed sweet potato (without butter, salt, or milk)
3/4 cup cottage cheese
Or 3/4 cup milk (a little less protein this way)
1 1/2 cups unsweetened applesauce
Or 1/2 cup applesauce and 1/4 cup plus 2 tablespoons plain yogurt
Or 3/4 cup oil

3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
6-8 oz chocolate chips (Half to 3/4 of a 12-ounce package)

In a large mixing bowl, beat eggs, sugar, pumpkin, milk, and applesauce/oil until smooth. In a separate bowl, whisk dry ingredients together. Add dry ingredients to liquid ingredients, and stir just until combined. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 350 degrees.
Healthy real food pumpkin sweet potato chocolate chip muffins

See what I mean? You have options here, people. That’s my kinda recipe.

I’ve made these muffins using probably every variation of the ingredients above and have never found a combination of ingredients that’s not absolutely delightful. I like to double the recipe and freeze them, then pop one or two in the microwave when the sweet tooth invades.

Such as always.

Do you like recipes with alternatives? Have you ever botched a meal for the inlaws? Do you like your chicken n dumplings with a little pancake mix added in?


Jamie Gibbens

 Here is the link:

Whew, we made it through the week! Happy Friday, foodie friends – you did it! And to celebrate, today I have a delicious, ooey-gooey, impossible-to-stop-at-one treat for ya…

Yesterday morning, hubby and I hopped a plane from Texas to Washington D.C. for a little getaway. We’re staying downtown to soak up all the rich history (mom, aren’t you proud?), sights, sounds and good food the city has to offer. Tomorrow, we’re trucking up to my cousin’s farm wedding in Pennsylvania for a big, happy family reunion and lots of celebrating. I’m just about to jump outta my skin I’m so excited to be here and spend time with family and friends I haven’t seen in years!

So, let’s celebrate the little things with these sinfully good, but plenty healthy, zucchini pizza appetizers! Aren’t they just the cutest mini appetizers you ever did see?

Totally worth throwing a party just so you can serve ‘em up and wow your friends, in my opinion…

Just after I made these, Mark began watching me impatiently as I was perfecting these pizzas and snapping photos, wondering when I’d be done and he could get to devouring! I should have known he wouldn’t share. He ate the whole plateful for lunch, leaving the lowly cook without a scrap!

… Minus a couple I had snagged while he wasn’t looking. I had to make sure they were delicious enough to share with you, after all!

Well, let me tell you… I wanted MANY more bites than just a few! These zucchini pizzas are incredibly addictive, perfect for parties and taste so much like a real (little) pizza that you won’t even miss the crisp crust. The bubbly sauce rests under molten, gooey mozzarella, and topped with mini pepperoni and a pinch of Italian seasoning, each bite is a little bit of bliss!

Now go surprise your friends and turn up to your next get-together with a plateful of these adorable, scrumptious pizza bites. They’re gonna love ‘em, I guarantee it!

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Zucchini Pizza Bites

Yield: Makes 20-25 bites


2 large zucchini, cut into 1/4-inch thick rounds

Nonstick cooking spray

Kosher salt and freshly cracked pepper

1/4 cup marinara sauce

1/2 cup shredded part-skim mozzarella

1/4 cup mini pepperoni pieces, optional

Italian seasoning, for sprinkling

See a Collection of Classic Appetizers


Spray both sides of zucchini rounds lightly with nonstick cooking spray. Sprinkle with salt and pepper. Broil or grill the zucchini rounds (I used a grill pan set to medium-high) for 2 minutes on each side.

Place cooked zucchini rounds on a large lined baking sheet. Top with small amounts of sauce, cheese and pepperoni pieces, if desired. Broil for an additional 1-3 minutes, or until cheese is melted, careful not to burn. Sprinkle with Italian seasoning and serve warm.



To make larger rounds, slice zucchini diagonally.

A grill pan isn’t necessary; feel free to use a large nonstick skillet to cook the zucchini rounds.

Strands of pre-shredded mozzarella can be too long and unwieldy to sprinkle. Either finely shred your own or roughly chop bagged shredded mozzarella to make sprinkling easier.

Feel free to top these bites with any of your regular favorite pizza toppings, chopped into small pieces!

Adapted from SkinnyTaste

Flourless Pumpkin Pie Muffins

Link: Flourless Pumpkin Pie Muffins

. flourless pumpkin pie muffins .

by Amanda @ .running with spoons. on September 8, 2014

You won’t miss the flour, oil, or sugar in these flourless pumpkin pie muffins! Loaded with pumpkin, chocolate, and warming spices, they make the perfect fall treat!

Flourless Pumpkin Pie Muffins -- you won't miss the flour, oil, or sugar in these soft and tender muffins! || #glutenfree #pumpkin #muffins

These muffins are dangerous.” <– Mum’s words, not mine; although I can definitely back her up on that claim. These muffins are dangerous. They strike like ninjas and before you know what hit ya… they’ve vanished.

Seriously. I could’ve sworn I made an entire batch just yesterday, and now it’s nowhere to be found. Poof. Gone. But before you start calling me a glutton and nailing me with your accusatory glances, I’ll have you know that I wasn’t working alone. No ma’am (or sir). The entire Spoons family was in on it. I brought the whole batch (minus one muffin which obviously needed to be taste tested first) with me for dinner on Sunday, and it pains me to say that not a single muffin survived the night. Not even one measly crumb.

Flourless Pumpkin Pie Muffins -- you won't miss the flour, oil, or sugar in these soft and tender muffins! || #glutenfree #pumpkin #muffins

I should probably take that as a compliment — it just means they were freaking amazing. And I know this because I was obsessively gauging reactions.

I like to think that I’ve gotten a little more subtle and sneaky over the years, but I’m one of those people that will watch you take your first bite like.a.hawk just so I can capture the exact moment when your brain registers what you think of my baked treats… especially because some people just don’t say anything.

Flourless Pumpkin Pie Muffins -- you won't miss the flour, oil, or sugar in these soft and tender muffins! || #glutenfree #pumpkin #muffins

Men, I’ve found, are particularly bad for that.

“So… how did you like it?”

“What? Oh. It was great! Like always.” *grabs another and walks away*

Pft. Like always. Like I’m just supposed to assume it was great. Actually, I usually do. I’ve been at this long enough to have built up a pretty decent amount of confidence when it comes to my baking, but I still like the extra reinforcement! Especially when I’m trying to make things healthier without seeming like they’re healthier — ya know? Take these muffins, for example…

Flourless Pumpkin Pie Muffins -- you won't miss the flour, oil, or sugar in these soft and tender muffins! || #glutenfree #pumpkin #muffins

There’s no flour, no oil, and no refined sugar, but you’d never guess it since they’re just as moist, just as sweet sweet, and just as doughy as traditional muffins. That being said, they’re not exactly like traditional muffins. The texture is slightly denser, which is why I called them pumpkin pie muffins — they fall somewhere in between. Still doughy, but a melt-in-your-mouth kind of doughy. And have I mentioned that you can whip them up in your blender in under 5 minutes flat? And that they make your house smell amazing? And that the combination of chocolate and pumpkin is to.die.for? You need to make these yesterday. I did, and they didn’t even last 24 hours…

Flourless Pumpkin Pie Muffins -- you won't miss the flour, oil, or sugar in these soft and tender muffins! || #glutenfree #pumpkin #muffins

4.4 from 10 reviews
Flourless Pumpkin Pie Muffins
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Author: Amanda @ Running with Spoons
Yields: 9 muffins
  • ¼ cup almond butter*
  • ¾ cup canned pumpkin
  • 1 egg
  • 6 Tbsp. honey
  • ½ cup rolled oats
  • 2 Tbsp. ground flaxseed
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cloves
  • 1 tsp. vanilla extract
  • ½ tsp. baking soda
  • ¼ cup mini chocolate chips, plus more for sprinkling

Get a Musselman’s® Apple Butter Cookbook

  1. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
  2. Add all ingredients except for chocolate chips to a blender and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
  4. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
* Feel free to sub in with another nut/seed butter as well

Looking for more pumpkin recipes? Try one of these!

Pumpkin Mug Cake Bite

Chocolate Chip Pumpkin Mug Cake

Chocolate Chip Pumpkin Oatmeal Cookies

Vegan Chocolate Chip Pumpkin Oatmeal Cookies

Pumpkin Pie Oat Bar

Pumpkin Pie Chocolate Oatmeal Bars

Whole Wheat Pumpkin Zucchini Bread

Christy Christensen

Here is the link: Pumpkin Zucchini Bread

Whole Wheat Pumpkin Zucchini Bread Recipe

It’s that time of year again. Here’s a recipe that I shared last September and I wanted to remind you that it’s here.

I whipped up a batch of Pumpkin Zucchini Bread last night. I made a few changes from the last time around (subbed coconut oil for canola oil, used all whole wheat flour, increased brown sugar, decreased granulated sugar). And it’s amazing!

I used five 7 3/8 by 3 1/8 inch pans tonight instead of the 9×5 in. pans. (I used 5 small bread pans)

Sweet Potato with Herbs

My cousin Spencer Pearce posted this to facebook but I thought it would be good to put on here.

Sweet Potato with Herbs Recipe

Savory Sweet Potatoes

1 large white onion, diced
3 sweet potatoes (orange yams), peeled and cubed
3-4 tbsp grass-fed butter or coconut oil, melted
pinch of thyme
pinch of rosemary
swiss cheese, organic

Pre-heat oven to bake at 450 degrees.  Lay out diced onions and sweet potatoes on to cookie sheet.  melt butter or coconut oil in heat-proof bowl in oven.  Drizzle over potatoes and onions. Mix with hands to coat.  Crush up thyme and rosemary in hands and sprinkle very lightly over potatoes.  You can use fresh or dried herbs.   Add salt to taste.  Bake for 30-40 minutes or until potatoes are soft and slightly browning.  Grate the swiss cheese and add to the top of potatoes after they finish baking.  Transfer to a bowl and enjoy!

Chicken and Spinach Pasta Bake

Britney Clark Gibbens

10 ounces dry pasta (I used a combination of rotini, farfalle and penne. Any similar size would work.)
2 tablespoons butter
1/2 onion, chopped
2 cloves garlic, minced
4 ounces chive and onion cream cheese
1 cup sour cream (or plain Greek yogurt)
1 cup whole milk, heavy cream or half-and-half (I used half-and-half)
1/2 cup shredded or grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch crushed red pepper flakes (optional)
1 – 1 1/2 cups chopped fresh spinach
2 cups cooked chicken (cubed or shredded)
1/2 cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in half)
Fresh basil or parsley, for garnish

Preheat oven to 400 degrees.
Coat a medium casserole dish with non-stick spray. (Mine was a 10″ round, but a 9 x 13 would work fine.)
Cook pasta in salted, boiling water to al dente. Drain and set aside.
While pasta is cooking, heat butter in a medium saute pan set to medium heat. Add in the onion and garlic. Cook for 3 – 4 minutes to slightly soften veggies. Do not brown.
Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using). Stir until everything is well-combined and melted. Turn off heat.
Combine the pasta, chicken, spinach and tomatoes in a large bowl.
Add in the sauce and gently stir to coat.
Pour into the prepared baking dish. (I drizzled in a little more half-and-half over the mixture once it was in the baking dish because it looked a little dry to me.)
Top with the remaining mozzarella.
Bake uncovered for about 20 -25 minutes … or until casserole is bubbly and beginning to brown. Top with basil or parsley for garnish.

Power Muffins (Blueberry+Oatmeal+Yogurt)

Christy Christensen-I made these and they were actually pretty good.  I used apple sauce instead of butter. (I made half the recipe and it made 9 muffins so they were 3 point each on weight watchers!)  Oh and I used my light and fit vanilla greek yogurt instead of the kind she used cause that is what I had in the fridge.

POWER Muffins: Blueberry+Oatmeal+

Yield: Makes approximately 12 muffins

Serving Size: 1 muffin



  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats
  • 1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend OR 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups honey nonfat Greek yogurt (I like Chobani)
  • 2 large eggs, lightly beaten
  • 4 Tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries


  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins (don’t be afraid to fill them full).
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.


Each serving (1 muffin) has approximately 24.3g of carbs and 1g of dietary fiber. Total NET CARBS= 23.3g.

215.2 Calories; 7.5g Total Fat; 5.6g Protein; 24.3g Carbohydrate; 1g Dietary Fiber; 5.1g Sugar; 47.1mg Cholesterol; 300.5mg Sodium.

Black Bean Salad

Christy Chirstensen

Here is the link: Black Bean Salad Recipe

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Black Bean Salad Black Bean Salad

Total Time:
16 min
10 min
6 min

4 to 6 servings


For the Dressing:
1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
For the Salad:
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems


Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

Read more at:

Honey Lime Tilapia

Andrea Gunnell

Here is the link: Honey Lime Tilapia

Honey Lime Tilapia

Admittedly, I’m a big time tilapia lover. However I’m telling you, even if I didn’t love the fish, this flavor pairing and cooking method would convince me otherwise.

This honey lime tilapia is unbelievably delicious. I’m no stranger to the honey lime flavor combo. It’s trending presence in recipes is justified because honey and lime basically belong to each other forever and ever.

Even though this delectable, tender fish looks as if it’s been battered and fried, it’s actually a fairly healthful dish. The fish, which has been marinated and infused with honey lime deliciousness, gets a quick dredge in seasoned flour – whole wheat in my case – before cooking {quickly} to golden perfection.

The flavor, oh the flavor!, is so fresh and light and fantastic that I had a really hard time not stealing my kid’s portions. Too bad they loved it as much as I did. There wasn’t any excuse to vie for dinner clean-up because there weren’t any leftovers to “put away,” if you know what I mean.

What To ServeIncidentally, I served this with steamed broccoli and brown rice with a sprinkle of freshly grated Parmesan cheese. Simple, fast, healthy and tasty. Can’t ask for much more than that.

Honey Lime Tilapia

Honey Lime Tilapia

Yield: Serves 4


Fish and Marinade:
    • 4 tilapia fillets (about 4-5 ounces each)
    • 2 tablespoons lime juice (from 1 large lime)
    • Zest of 1 lime
    • 1 tablespoon olive oil
    • 1 1/2 tablespoons honey
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 clove garlic, finely minced
Coating and Cooking:
  • 1/2 cup all-purpose or whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons olive oil


  1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won’t completely cover the fish.
  2. Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn’t overcrowded.
  3. Serve immediately with lime wedges.

Recipe Source: adapted slightly from One Lovely Life, found via Pinterest