Chicken Gyros with Tzatziki Sauce

These were fabulous.  Definitely a Pintrest win.  The whole family enjoyed these, and they were even better the second day.  Next time I'll be sure to marinate the chicken overnight and make the Tzatziki sauce the day before.

Marinade

• 1 lemon, juiced
• 1 cup plain yogurt
• 1/2 tsp salt
• 1 tsp dried oregano
• 1 tsp paprika
• 1 1/2 lbs chicken tenders or thighs
• 1 TBS olive oil

Tzatziki Sauce

• 1/2 cucumber, seeded with skin removed
• 1 cup plain Greek yogurt, full fat
• 3 cloves garlic, minced
• 1 TBS red wine vinegar
• 2 tsp fresh dill, minced
• salt and pepper, to taste

For the Gyros

• Pitas or flat bread
• Tomatoes, quartered or sliced
• Red onion
• Avacado
• Sliced cucumber

1. Add chicken to a large zip lock bag.  In a mixing bowl, combine lemon juice, plain Greek yogurt, salt, oregano, and paprika.  Pour into zip lock bag and toss until the chicken is well coated.  Refrigerate at least 30 minutes, but ideally overnight.
2. Grate the cucumber, using a cheese grater.  Place on a couple paper towels and squeeze as much liquid out as possible.  Transfer the cucumber to a medium bowl and combine with the Greek yogurt, garlic, red wine vinegar, fresh dill, and salt and pepper to taste.  Cover the sauce and refrigerate until ready to use.  
3. Heat the olive oil in a large skillet over medium high heat.  Once hot, add the marinated chicken tenders or thighs to the skillet, working in batches if necessary.  Cook the chicken for 5 minutes, undisturbed, before flipping to the other side to cook for an additional 5-10 minutes, or until fully cooked.
4. As the chicken cooks, warm the pita/flatbread
5. Build the gyros by spreading the Tzatziki sauce onto each pita, and top with fresh toppings and chicken.  

Badia Chicken Thighs

This recipe came from my darling Aunt Liz.  Delicious and minimal prep work involved.  Add a side of veggies and a side of fruit, and it's an easy, healthy (although not low-fat) meal. 

• 2 lbs chicken thighs
• 2 TBS dijon mustard
• 2 TBS olive oil
• salt and pepper, to taste
• Badia seasoning, to taste (You can get this at any Walmart or grocery store in the seasoning section)

1. Place defrosted chicken thighs in a large zip lock bag.  Add in the Dijon mustard, olive oil, salt and pepper, and Badia seasoning.  Toss around to coat evenly.  Marinate in refrigerator overnight.  
2. Preheat oven to 375.  Place chicken in baking dish, and top with more Badia seasoning.  Cover the chicken with an oven-safe lid, or foil would probably work too.  Cook for one hour.  

Brown Sugar Dijon Pork Tenderloin

I love the sweetness combined with the mustard in this dish.  It is nice enough for company, but easy enough for a weeknight.  I use my cast iron skillet to easily brown/bake the tenderloin in the same dish, making for easy clean-up.  Plus it's made with ingredients I usually have on hand.

• 1 1/2 lb pork tenderloin
• 1 TBS olive oil
• 2 TBS French's Dijon mustard
• 1/4 cup brown sugar
• salt and pepper, to taste

Brown Sugar Dijon dipping sauce

• 2 TBS French's Dijon mustard
• 1-2 tsp brown sugar

1. Season the pork tenderloin with salt and pepper on both sides.  Heat olive oil in skillet over medium heat.  Add seasoned pork tenderloin and brown, about 4 mins on each side.  
2. Preheat oven to 400F
3. Once browned, brush the tenderloin with dijon mustard, then sprinkle it with the brown sugar all over, and press gently with your fingers to make it absorb in.
4. Bake uncovered for 30-40 mins, or until it is cooked.  Remove and let sit for 10 mins before slicing.  
5. Combine ingredients for brown sugar dijon dipping sauce.  Slice tenderloin and serve with dipping sauce.