Chicken with Greek Herb Sauce

I’m a really huge fan of Greek-inspired food -- especially my absolute favorite food after I’ve had a few too many drinks -- a delicious, dripping with grease, gyro.  I’ve tried to replicate the gyros produced by greek restaurants, food/carnival trucks, etc -- but it’s pretty much impossible.  Anyone have any tips?!  Send ‘em my way!  Today I’m sorry to say that a gyro is not on the menu, although this is one tasty dish. 

My husband likes this meal to be served as lunch -- he likes to cut up the chicken and pile it into a flatbread with greek salad and the herb sauce -- the flavors just all blend together in a perfect little sandwich!  Definitely don’t skip the salad!  Traditionally, a Greek salad is not big on lettuce but made up mostly of chunky vegetables, dressing and cheese.  I made mine with tomato, cucumber and red onion with a simple dressing of olive oil, lemon juice, garlic, salt and pepper.  

Chicken with Greek Herb Sauce (4 servings)

4 boneless skinless chicken breasts

juice of 1 lemon

1/4 c. extra virgin olive oil

salt and pepper to taste

sauce:

2 c. plain greek yogurt

4 to 6 scallions

1 green chile, seeded

1 clove garlic, peeled

1/2 cucumber, peeled and diced

3 tbsp each mint and cilantro

2 tbsp dill

salt and pepper to taste

1. Preheat oven to 400.  Place chicken in roasting pan.  Pour lemon juice and olive oil over chicken, season with salt and pepper.  Roast 45 minutes, or until done.
2. Add all ingredients except yogurt in food processor.  Mix in yogurt.  Season with salt and pepper. 
3. Serve chicken with herb sauce, lemon wedges, Greek salad and warm flatbread.