Greek Chicken with Sauteed Broccoli

Continuing with the healthy kick this week -- chicken! I'm a sucker for anything Greek, and I've been looking for a good marinade. I think I found it!

This was delicious. I marinated the chicken for 4 hours, but it easily could've gone a bit longer...it was still extremely moist and yummy.

This recipe makes a ton of chicken -- I actually plan to have leftovers this week for lunch, and it would be great on salads or pita bread! You could also freeze it! Definitely give this a go -- very tasty. I served it with some sauteed broccoli that I threw together -- super easy, but also lots of flavor! Ingredients:

Greek Chicken 1 cup plain yogurt 2 Tbsp olive oil 4 cloves garlic, minced 1/2 Tbsp dried oregano 1 medium lemon zested juice from 1/2 lemon 1/2 tsp salt freshly cracked pepper (to your liking) 1/4 bunch fresh parsley 3 1/2 to 4 lbs chicken pieces (I used a mix of thighs and breasts)

Sauteed Broccoli 4 heads of fresh broccoli, cut into pieces 1-2 tb olive oil 2 cloves garlic, minced dash of salt and pepper (or red pepper if you want) dash of Worcestershire sauce dash of water Directions:

Chicken Combine marinade. Place pieces in marinade in a gallon ziploc bag or container. Bake at 375 for 45-60 minutes.

Broccoli While the chicken is cooking, heat the olive oil over medium heat. Saute the garlic for a couple of minutes. Toss in the broccoli with the rest of the ingredients. Saute for approximately 5-10 minutes, depending on how crisp/tender you'd like the broccoli. I cook them until they're bright green personally.