Mediterranean Chicken Thighs with Creamy Dill Sauce

Directions

• Make the Dill Greek Yogurt Sauce
• Combine garlic, dill, yogurt, AOOC Wild Fernleaf Dill Olive Oil, AOOC Suyo Cucumber Balsamic and salt in a food processor and mix until well blended and smooth. Transfer to a new container, cover and refrigerate.
• Make the Chicken
• In a small bowl, mix together the garlic, spices and 3 Tbsp AOOC Wild Fernleaf Dill Olive Oil. Pat your chicken thighs dry and brush them with the oil/spice mixture. Optional: Marinate the chicken for 2-4 hours in the refrigerator.
• Cook the Chicken Thighs
• Airfry: Preheat Airfryer to 400 degrees. Add chicken thighs and cook for 20-25 min, flipping halfway. (Chicken should reach 165 internal temp)
• Oven: Line a baking sheet with aluminum foil. Place prepared baking sheet in oven and preheat to 400. Once oven reaches temperature, carefully add chicken thighs to baking sheet. Bake for 20-25 minutes, or until cooked through.
• Serve
• Serve with your favorite rice and top with your Dill Greek Yogurt Sauce!
• Tip: Toss together this quick and easy Cucumber Tomato Salad for the perfect veggie side for this Mediterranean meal!
• Instructions for Meal Prep:
• To use this recipe for meal prep: Cook your chicken according to this recipe and your favorite rice according to package instructions.
• In your container, create a bed of rice and place your chicken on top. Make sure to keep your Dill Sauce in a separate container until time to serve, as it will make it soggy.
• Refrigerate until ready to eat. Reheat in microwave for 1 1/2 – 2 1/2 minutes, or until warmed through. Top with sauce after warmed.