We unintentionally stopped by the Melrose Farmer’s Market this Sunday and I forgot how much I love it. It used to be an every Sunday thing, but the lines and crowds have kept us away over the past few months. I love talking to the vendors, being out in the sunshine, and encouraging Noa to develop an appreciation for where food comes from. We went on our usual morning walk and for once noticed there was no line. We headed straight for Aliki’s Greek Taverna to grab hummus, garlic stuffed olives, tzatziki, and herb-marinated feta. Oh, and the world’s best pita (hot tip: fry up this pita in their olive oil before serving). I am ecstatic about the week of Greek eating about to go down.
I always make one big batch of something that we can eat all week long for lunch. Inspired by our stop, I made a giant Mediterranean Quinoa Salad and this insane chicken below. I mean, this chicken is so damn good. Garlicky, creamy, and bursting with a bright citrus flavor. You can make a big batch for pita wraps or just use it as a salad topper. Or, honestly, just eat it all the second it’s out of the oven because it’s really that good.
2 pounds boneless, skinless chicken breasts (about 4 large peices)
1/2 cup plain Greek yogurt (full-fat)
1/3 cup olive oil, plus more for cooking
1/4 cup lemon juice
2 tablespoons white wine vinegar
8-10 cloves garlic, minced
2 tablespoons dried oregano
2 teaspoons kosher salt
Fresh ground pepper
Optional: 1 tablespoon butter for cooking
4-6 pita bread, heated in olive oil right before serving (that’s what makes them so good!)
Cucumbers, thinly sliced
Red onion, thinly sliced
Whisk together all of the ingredients (besides chicken and butter) in a medium bowl. Place chicken in marinade, cover, and let sit for 30-90 minutes (no need to rinse or dry chicken).
Preheat the oven to 375. Heat a large non-stick or castiron over medium heat. Add a drizzle of olive oil to the pan. Once hot, add marinated chicken and set remaining marinade aside. Cook for 5 minutes or until the chicken is gold-brown on one side.
Flip chicken, then add a generous scoop of remaining marinade on top of each piece of chicken, plus a dab of butter in the center of each piece. Stick the entire pan in the oven and cook for 15 minutes, or until the chicken reaches 165 F.
Note: Be sure to discard any remaining marinade, since it’s been in contact with raw chicken.
Serve with your favorite pita, feta, cucumbers, onions, tomatoes, olives, tzatziki, you do you boo!