Greek Chicken w/Baked Feta & Chickpeas

Instructions

1. 1

   [Greek Chicken]

2. 2

   Slice the chicken breasts lengthwise into thirds, then cut into roughly 1-inch pieces.

3. 3

   Whisk together the Greek yogurt, olive oil, the zest of one lemon, the juice of all four lemons, minced garlic, oregano, salt, and pepper. Pour half over the chicken (reserving the rest for basting) and marinate for 30 minutes to 3 hours in the refrigerator.

4. 4

   Lightly oil the grill grates and heat to medium-high. If using wooden skewers, soak them in water for 10 minutes first.

5. 5

   Thread the chicken onto the skewers, alternating with the red onion, zucchini, and red bell pepper, ending with chicken. Discard the marinade the chicken sat in.

6. 6

   Grill the skewers, basting with the reserved marinade and turning often, for 10 to 15 minutes, until the chicken is cooked through and juices run clear. Serve warm; leftovers keep up to 3 days refrigerated.

7. 7

   [Baked Feta & Chickpeas]

8. 8

   Preheat the oven to 400°F.

9. 9

   Place the feta in the center of a 9x13-inch (or similar 3-quart) baking dish. Pour olive oil over and around it, then add the tomatoes. Sprinkle the tomatoes with garlic, 1/2 teaspoon salt, and a few grinds of pepper, and toss to coat. Scatter the chili pepper over the feta.

10. 10

    Roast for 15 minutes, until the tomatoes begin to release their juices. Add the chickpeas around the feta with more salt and pepper, stirring to coat, and roast 10 more minutes.

11. 11

    Broil (or set the oven to its highest setting) for 5 to 8 minutes, until the tomatoes and feta pick up some color.

12. 12

    Serve by stirring the feta into the tomatoes and chickpeas, or leave it whole in the center and spoon servings around it. Finish with fresh herbs.