Spicy Mediterranean Chicken with Creamy Cucumber Salad

For the salad:

• 2 cucumbers

• 1/4 small red onion

• 1 block feta

• 1 c plain greek yogurt

• 1/2 tsp dried dill

• 1/2 tsp garlic powder

• Salt, to taste

• Olive oil

For the chicken:

• 4-6 chicken thighs

• 2 garlic cloves, finely minced

• 1 lemon, zested & juiced

• 1 tsp dried dill

• 2 tsp dried oregano

• 1 tsp cayenne pepper

• 2 tsp paprika

• Salt and pepper, to taste

• Olive oil

Instructions:

1. Add the chicken thighs to a large bowl or ziploc bag. Season with dried dill, minced garlic, lemon zest, lemon juice, oregano, cayenne, paprika, salt, and pepper. Drizzle in enough olive oil to help everything coat the chicken evenly. Set aside to marinate to marinate while you make the salad.

2. For the salad, peel the cucumbers if you want—I’m lazy. Slice them into 1/2-inch rounds, then quarter the rounds into bite-size pieces. Thinly slice the red onion and let it soak in ice water for a few minutes to cut the sharpness. Roughly crumble the feta into a large bowl with the cucumbers.

3. Drain the onions and add them to the bowl. Spoon in the greek yogurt, add the dried dill, garlic powder, a pinch of salt, and a light drizzle of olive oil. Mix everything until the cucumbers are coated and the yogurt has thinned slightly. Taste and add more seasoning if it needs it! Let the salad chill in the fridge while you cook the chicken.

4. Heat a large frying pan or griddle over medium-high heat. Grill the chicken on each side until lightly charred and cooked to 165°F, about 5 minutes per side. Because the marinade includes oil, you shouldn’t need any extra oil in the pan.

5. Serve the chicken over your favorite grain (quinoa rocks here) with the creamy cucumber salad on the side.

*Recipe adapted from Kalefornia Kravings