While trying to get back into a routine, I've been searching for new EASY, high-protein meals and this one pan greek chicken really hit the mark! It was super easy to prep and tasted really great too! I especially love the homemade tzatziki recipe, YUM!

This one has officially gone on my go-to meal list so I had to share it with you too ;) Enjoy!

• 1¼ pounds breast 
• 1 pound baby Yukon gold potatoes
• 4 tablespoons extra-virgin olive oil
• ¾ teaspoon sea salt, divided
• 2 tablespoons fresh lemon juice, the juice of about 1 lemon
• 1 tablespoon dried oregano
• 2 cloves garlic, minced or grated

• 1 cup plain Greek yogurt
• ¼ cup grated cucumber, water squeezed out (about ½ of a medium sized cucumber)
• 2 cloves garlic, pressed or grated
• ¼ teaspoon sea salt

• ½ cup kalamata olives
• 1 tomato, cut into wedges
• ½ red onion, thinly sliced
• ¼ cup crumbled feta cheese
• 2 tablespoons fresh parsley
   

1. Preheat the oven to 400°F.
2. Toss the potatoes with 1 tablespoon extra virgin olive oil and ¼ teaspoon fine sea salt. Add them to a rimmed baking sheet and bake for 30 minutes, until easily pierced with a fork.
3. While the potatoes are baking, combine 3 tablespoons extra virgin olive oil, lemon juice, oregano, garlic, and remaining ½ teaspoon fine sea salt in a small bowl.
4. Using the bottom of a spatula or cup, smash the potatoes to about 1-inch thick.
5. Add the chicken tenders to the sheet pan. Drizzle the dressing over the chicken and potatoes.
6. Bake for 30 minutes, or until the potatoes start to look crispy.
7. While the chicken and potatoes are baking, make the tzatziki. In a small bowl, whisk together the yogurt, cucumber, garlic, and salt until smooth and well combined. Cover and refrigerate until ready to serve.
8. Top with olives, tomato, onion, and feta. Serve warm with the tzatziki on the side and enjoy!