Mediterranean Chicken with Yogurt Sauce

I forgot to take a picture of this one so I'll have to update this post next time I make it. This was quick and can be prepared ahead of time. I served this chicken with some quinoa stuffed tomatoes but it would also be good with a Greek salad and pita. 

Ingredients:

Marinade:
1 tsp. lemon juice

1/2 tsp lemon zest

1 clove grated garlic

1/2 tsp dijon mustard

1/2 tsp italian seasoning

1/2 tsp paprika

2 tsp honey

1 tsp red wine vinegar

salt and pepper to taste

1 lb chicken breast

Yogurt Sauce

3 Tbsp. Greek yogurt

1/2 tsp espelette

1/2 tsp salt

1/2 tsp pepper

1 tsp. lemon juice

1/2 tsp lemon zest

1 clove grated garlic

1/2 tsp italian seasoning

Directions:

1. Make marinade by combining all ingredients except chicken into a bowl. Reserve half of the marinade to use as a sauce for the quinoa. Put rest of the marinade on the chicken and let sit in fridge at least 2 hours and up to 5 hours. 

2. While chicken marinates, make the yogurt sauce. Combine all ingredients into a bowl and whisk until combined. Taste for salt and pepper. Set aside in the fridge until ready to serve. 

3. Grill chicken. You can do this on the stove in a pan or outside on the grill. It should take about 4-5 minutes per side until the chicken reaches 155. 

4. Allow chicken to rest and then serve with yogurt sauce and any side you decide to make. 

For my Quinoa Salad - sauté finely diced shallots and 1 clove garlic finely diced. Add chicken broth, bring to boil, add quinoa and cover for 15-20 minutes. Once cooked, fluff with a fork. Add reserved marinade. Add feta and halved cherry tomatoes.