Marinated Chicken with Greek Yogurt Sauce

Earlier this week I had a "sauce" recipe in my head I just couldn't get out. Of course, I had to try to make it! And to my happy surprise it turned out so good. Like seriously good. Like make it again good. I hope you enjoy!

Marinade:

1/4 Cup (real) Olive oil
1/4 Cup lemon juice
1/4 Cup vinegar
1 Tablespoon minced Garlic
1 Teaspoon Red Pepper Flakes
1 Teaspoon Oregano
1 Teaspoon Salt
1 Teaspoon Pepper

Mix marinade with 3 or 4 chicken breasts. Let marinate covered in the fridge for about an hour.

While marinading the chicken, make the sauce (this only will take about 10 minutes or less)

Sauce:

1/2 Cup Plain Greek yogurt
1/2 Cup Crumbled Feta cheese
1/2 Cup chopped Cucumber
1/4 Cup combination of fresh mint and fresh parsley, loosely packed
2 Tablespoons lemon juice
1 Teaspoon Kosher salt
1 Teaspoon Pepper

After chicken has finished marinading cook in a skillet or grill pan until chicken is cooked through.

Serve sauce on top or side of chicken. Pictured is the chicken and sauce with a bed of Arugula mix and chopped tomatoes.

Roasted Broccoli

While this recipe is neither difficult nor fancy, it is a staple in our house! For mostly one reason: it is so deliciously simple!  Growing up I never really cared for broccoli - just ask my dad about me having to sit at the dinner table until I ate my (then cold) broccoli. However, now it is one of my absolute favorite veggies! I can't get enough!

Ingredients:

2 large crowns of broccoli
2 tablespoons (real) olive oil
2 teaspoons kosher salt


Directions:

Preheat oven to 450 degrees.

While oven is preheating, cut broccoli into bite-sized florets.

Toss together olive oil and broccoli.

Spread onto large rimmed baking sheet.

Sprinkle on salt evenly.

Bake in oven for 25 minutes.

Enjoy immediately!

If you're anything like me you'll probably munch on it as soon as it's out of the oven  - looking for the perfectly browned and slightly crisp piece!