It's All Greek To Me

On Saturday evening, upon returning from a week at the beach, Ian and I found ourselves in a quandry ... what's for supper?

After seven days of tempura avocado tacos, brown sugar/maple syrup/banana breakfast crepes, large margaritas, french fries, afternoon beers, crab dip -- you get the gist -- we needed a little nutritional detox.

But it was hot as the dickens outside, so there went our grilling idea.  And while take-out sounded mighty attractive, it is quite a challenge to find healthier fare (or at least, to succumb to ordering it when it's right next to General Tso's on the menu). 

The grill pan won out, and I marinated chicken in our fave Greek vinaigrette (Kraft ... très fancy) and added in some additional oregano and garlic for a fresher taste.  After grilling on both sides, it was done and ready to be accompanied by a Greek salad -- romaine, black olives, sliced onions, pepperoncinis, and a bit of feta.

I know I've mentioned before that Ian is a "sauce guy" -- and that's the best part of this meal.

A while back, I created a really simple sauce that is the perfect accompaniment to grilled chicken.  We love it so much, and it's the kind of sauce that you could eat with a spoon in front of the fridge, with the door standing wide open.

Greek Feta Sauce
1 container plain Greek yogurt
1/2 container feta cheese
Lemon juice to taste (1-2 Tbsp?)
Garlic, minced
Oregano
Salt & pepper

Mix all ingredients, and let sit so the flavors come together.  Easy as pie!

The sauce is creamy, chunky, tart, smooth.  Just load a few dollops on top of your grilled chicken, and you're all set!