GREEK CHICKEN WITH LEMON FETA POTATOES

INGREDIENTS:

-2 Boneless skinless chicken breasts

-6 Yukon gold potatoes

-2 Roma tomatoes, chopped

-1/4 Cup crumbled Feta cheese

-1 Large lemon

-1 Clove garlic, minced

-1 medium shallot, diced

-1/2 Cup plain greek yogurt

-Garlic powder

-Greek seasoning (any premade from the spice aisle of the grocery store)

-Salt/Pepper

-4 Tbsp Olive oil

INSTRUCTIONS:

1. Preheat oven to 425. Cut potatoes in quarters & toss in 2 tbsp olive oil. Place on a nonstick baking sheet. Season generously with salt, pepper & sprinkle with garlic powder. Bake for 25-30 minutes, or until they are fork tender. Tossing once halfway through.

2. When the potatoes have about 10 minutes left, start the chicken. Cut the chicken into 1 inch pieces & toss in greek seasoning, salt & pepper. Heat a skillet with 2 tbsp olive oil over medium high heat. Add in shallots & garlic clove, cook for 1 minute. Add chicken and cook for 8-10 minutes until cooked all the way through and browned on both sides. Remove chicken from skillet, cover & set aside. Add chopped tomatoes to the skillet with the shallots & garlic. Cook for 2-3 minutes.

3. Remove potatoes from oven & squeeze 1/2 lemon over the top of them. Sprinkle with Feta cheese.

4. For the dipping sauce, combine plain greek yogurt, other half of lemon (juiced), garlic powder, salt & pepper to taste.

NOTE*** If you like your potatoes a little crispier (I do) you can broil them on high at the end until they reach your desired crispiness.

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