Greek Marinated Chicken

Ingredients

3½ to 4 lbs chicken thighs and drumsticks (This is not as good with the breasts and tenders because there isn't as much fat on them to cook in. I normally will make half the pan tenders and half the pan thighs and drumsticks. This way they all get to cook in the fat from the thighs and drumsticks but I am cutting the fat in half!)
1 cup plain yogurt
1 Tbsp olive oil
4 cloves garlic, minced 
½ Tbsp Trader Joes 21 Season Salut (You can substitute with oregano)
1 lemon
½ tsp salt
pepper 
¼ bunch fresh parsley 

Marinade Directions

Combine the yogurt, olive oil, minced garlic, oregano, salt, and pepper in a bowl. Add a thin layer of lemon zest to the bowl and the juice from half of the lemon. Stir well and add a handful of chopped parsley.

Add all of the chicken to a large freezer bag and pour in the marinade to soak for a few hours. If you have less time, then just put it all into a baking pan and put in the fridge for at least 20 minutes. 

Baking Directions

Pre-heat oven to 375 degrees. Bake for 45-60 minutes or until the skin on the drumsticks is a golden brown. 

Kale Salad with Lemon vinegarette

Salad Ingredients:
1 large bunch of kale
1 small bag of frozen edamame
1/2 pomegranate
1/2 cucumber

Dressing Ingredients:
1/4 cup apple cider vinegar
1/4 cup lemon juice
1 heaping tsp. of coconut sugar

Directions:
Mix all of the dressing ingredients together in a separate bowl. Instead of coconut sugar you can use honey or agave, but I prefer the coconut sugar. It blends easier and has a lower glycemic index than the other two.
Pull the kale leaves off of the stems in bite size pieces (OR you can buy kale in a bag from the salad section at your grocery store.)
Dice the cucumber and add to the bowl. Add the seeds from half of a pomegranate to the bowl. Steam the edamame according to the package directions. I usually do mine in the microwave. Allow them to cool then add them to the bowl.
Pour the dressing over the top of the salad and shake to mix. Seal the salad and place in the refrigerator overnight. This is a trick that a friend of mine taught me. The kale really absorbs the dressing overnight and the flavor is much better. Unlike most salads that would become soggy or wilt, I always allow my kale to "marinade" overnight.
Enjoy over the next few days.