Oven Baked Mediterranean Chicken Breast and Tzatziki

Transport your taste buds to the sun-drenched shores of the Mediterranean with my Oven Baked Mediterranean Chicken Breast and Tzatziki. Chicken breasts are oven-baked to tender perfection, imbuing each bite with a burst of Mediterranean goodness. Paired with creamy tzatziki sauce, made with Greek yogurt, cucumber, garlic, and dill, this dish offers a harmonious balance of tangy and refreshing flavors that dance on the palate. Garnished with a sprinkle of fresh dill, this culinary creation is a celebration of wholesome ingredients and vibrant Mediterranean flair, perfect for elevating any mealtime experience to new heights of satisfaction and enjoyment.

Ingredients: (Serves 2)

• 1 large chicken breast, sliced in half

• 1/2 red onion, sliced

• 1/2 lb fingerling potatoes

• 2 tbsp olive oil

• Tzatziki dip (I used Good Foods Feta Cucumber)

• Hummus (I used Ithaca Lemon Garlic)

• Seasonings: thyme (fresh or dried both work), garlic powder, paprika, salt and pepper

• Optional: fresh dill for topping
  

Recipe:

1. Preheat your oven to 425 degrees.

2. While this is preheating, slice your large chicken breast in half. Season with salt, pepper, thyme, garlic powder, and paprika. Add into the oven on a pan to cook for 15 minutes.

3. Leave the oven on 425 degrees even when chicken is done. While chicken is baking, chop your red onion into long slices and fingerling potatoes down the middle, longways. Put your red onions and potatoes into a medium sized bowl and add thyme, garlic powder, paprika, salt and pepper. Toss around until it's fully coated.

4. Remove your chicken from the oven and then slice it.

5. Take 2 large pieces of tinfoil and add the vegetables onto the middle. Roll up the sides the create a little bowl shape and then add in 1 tbsp of water to each tinfoil bowl. On top of the veggies, add on the sliced chicken. Close the tinfoil completely by folding down the top and bottom. The vegetables and chicken should be completely covered now while leaving about 1 inch of space in between the chicken and tinfoil top. Cook for 25 minutes in the oven.

6. Remove from the oven, but be careful that you don't burn yourself, the steam is hot! Tinfoil doesn't hold heat, though, so you can touch the tinfoil. Just don't burn yourself on the steam or oil. Move the entire tinfoil to a plate and add on your tzatziki and hummus. Optional: top with dill and enjoy!