This was one of those nights when you shop your fridge with no plan, BUT manage to create something special. Greek chicken, Mexican street corn, the Sakara Bliss bowl and Middle Eastern spreads make for a trip around the world on one plate. It's a bright mishmosh of flavors. 

It's always good to have some ready-made fresh salads in the fridge. I'm not a vegetarian, love chicken and cant live without "real" cheese. SO, I usually order Sakara plant-rich salads and combine them with a well-seasoned protein.

This is my go-to chicken recipe. Wash, pat dry and season the chicken breast the day before. I like to season chicken with The Spice & Tea Exchange Greek Seasoning. This seasoning is super flavorful and has a hint of feta flavor. Put the seasoned chicken in a sealed plastic bag and store in the fridge.

The next day, pre-heat the oven to 425°. Place the seasoned chicken on a baking pan and bake until cooked through. About 20-25 minutes (depending on thickness). Remove from the oven and tent for 5 minutes so the juices will distribute evenly. Slice evenly against the grain and serve hot. 

This is not your typical Mexican street corn recipe. Just me using whatever I have to create flavorful corn on the cob with sauce drizzled over it - Kinda like Mexican street corn.

I always have a tub of garlic butter in the fridge. I mix whipped butter with the Oil & Vinegar Store Herb Butter Mix. The mixture of salt, herbs and spices is delicious and adds flavor to any savory recipe - Not just butter. 

Herb Butter Mix Ingredients..

• onion
• chilies
• salt
• tomato flakes
• parsley
• paprika
• oregano
• thyme
• garlic
• lemon granulate
• olive oil
• pepper
• sugar
• bayleaf

For a little flavor kick, I added The Spice & Tea Exchange Moroccan Spice Blend to 1/2 cup of garlic butter. You can season your butter with any spice blend. Massage the spiced butter onto the corn on the cob, making sure it gets in between the kernels. 

I wanted to make a Mexican street corn sauce, but didn't have all the ingredients, so made my own version. The amount of each ingredient will vary depending on how much sauce you need. For a small batch..

• 1/4 cup of mayonnaise
• 1/4 cup of sour cream
• 2 tbsp of crumbled feta
• 1/4 - 1/2 tsp of ground chipotle pepper (to taste)
• 1/4 tsp of minced garlic

Grill on high, turning often and until you have a nice char - for about 10 min. May take longer on an indoor grill - 20+ min. Drizzle the DIY sauce over the corn. Delicious!

I'm a big fan of Sakara - A plant-rich meal plan that delivers breakfast, lunch and dinner, two, three, four or five days a week. Some of the recipes are too "veggie" for me, but the salads are unique and the breakfast parfaits are super yummy.

The Bliss Bowl (pictured here) is one of my favorites. This fresh salad combines pickled watermelon, avocado, macadamia feta (faux cheese) and quinoa over seasonal greens, with detoxifying herb-chimichurri dressing. 

These spreads are essential in my home. Hummus, tzatziki and harissa go great with roasted chicken, veggie kebabs, kefta kebabs.. The list goes on and on. I'm sure I consume a container of hummus a week - I'm addicted to hummus and Stacy's pita chips. 

I often make my own salad dressing (pictured here). Combine equal parts oil, vinegar and mayonnaise. Add a little salad seasoning and mix throughly. I like the Oil & Vinegar Store Tuscan Herbs Oil, Garden Herb Vinegar and Marc De Champagne Vinegar. 

This unintentional meal turned out to be quit impressive. The fresh salad with pickled watermelon, along side Greek chicken breast is super healthy. The corn not so much, BUT one butter-infused corn on the cob ain't gonna hurt ya. I think we can all agree that corn on the cob is an essential summer food. This is a corn on the cob recipe I will repeat often.