Mediterranean Week
September 21, 2026
This week, Chef T is heading to the Mediterranean with a menu inspired by the region’s fresh herbs, vibrant citrus, warm spices, and comforting classics. From orange-blossom honey and pistachio to lemon-herb chicken, savory beef kofta, and creamy tzatziki, this week’s lineup is full of bold flavor while keeping the balanced, macro-friendly approach you know and love.
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
45 | 47 | 12 |
Honey Phyllo Pistachio Oats
A Mediterranean-inspired breakfast with just the right amount of sweetness. Orange-blossom honey protein oats are layered with creamy vanilla yogurt and finished with toasted phyllo and pistachio crunch for a combination of creamy, crisp, nutty, and sweet.
Greek Lemon-Herb Chicken
55 | 45 | 10 |
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
46 | 38 | 9 |
Herb-grilled chicken breast served with fluffy rice pilaf, lemon-oregano roasted carrots and cauliflower, and cool, creamy tzatziki. Bright citrus and fresh herbs make this a light, flavorful Mediterranean classic.
47 | 55 | 15 |
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
39 | 48 | 13 |
Beef Kofta Meatballs
Savory lean beef kofta meatballs paired with jeweled orzo, roasted eggplant, red bell peppers, and red onion, then finished with a creamy garlic sauce. Warm spices and roasted vegetables make this one hearty, colorful, and packed with Mediterranean flavor.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.