Mediterranean Chicken with Tsatsiki

MEDITERRANEAN CHICKEN WITH TSATSIKI

Happy Sunday everyone!  As I write this I am sitting on the couch in my pyjamas, the sound of the washing machine rumbling in the background, and thoughts of Monday morning to-do lists running through my mind. Although I truly love my job and am thankful that I am able to use my skills to help people every day, I do get a case of the Sunday-night blues on a regular basis. My meals have been prepped, my bathrooms have been cleaned, and weekend brunches have been enjoyed, but I often can't shake the feeling that I am approaching the coming work week unprepared. Does anyone else experience this?

Today's post has a great Monday night dinner. It's best if you can marinade the chicken beforehand, so I like to get the marinade ready on Sunday night and then put the chicken in with it on Monday morning. The chicken comes out moist and flavourful, but the real show-stopper here is the sauce - a simple homemade tsatsiki.

I love making sauces from scratch because it saves a lot of calories and sodium when compared to their store bought counterparts. Plus, they are usually easy to put together and you can impress your dinner companions when you announce "Oh this stuff? Yeah, I just whipped it up." Try making your own salad dressings, hummus, guacamole, even ketchup!  You won't miss the stuff from the store, I promise.

Ingredients

For the chicken:

Juice of two lemons

4 cloves of garlic, crushed or minced

1/4 cup olive oil

2 tsp Spanish paprika (or the regular kind)

1 tsp ground turmeric

1/2 tsp cinnamon

24 cracks of fresh ground pepper

1/2 tsp red chile flakes

1 tsp salt

4 chicken breasts

1 yellow onion, sliced into half moons

For the tsatsiki:

1 cup plain Greek yogurt (I like to use 2% but any variety is fine)

1/2 long English cucumber, grated

1 clove garlic, crushed or minced

Zest of 1 lemon

1 tsp dried dill, or 2 tbsp fresh dill

1 pinch of salt and a few cracks of fresh ground black pepper, to taste

Directions

Combine the lemon juice, garlic, olive oil, spices, and salt in a bowl (or in a large sealable container that you can use to marinade the chicken in) and stir to combine. Add chicken to the container and cover, or place chicken in a large Ziploc bag and pour in marinade. Marinade the chicken for 30 minutes to overnight.

Add the onion to your Instant Pot or an ovenproof dish, and pour the chicken and the marinade over top. For the Instant Pot - cook under pressure for 20 minutes and allow for 10 minute natural release. For the oven - cook uncovered in a 400°F oven for 40 minutes, or until cooked through.

While your chicken is cooking mix all of the ingredients for the tsatsiki in a medium bowl.

When cooking time has elapsed, remove the chicken, onion, and remaining marinade to a plate. Serve the chicken topped liberally with tsatsiki. Pita bread works well on the side.