Skillet Chicken Thighs with Spinach, Potato & Apple

 Prep Time: 10 minutes
Cook Time: 30 minutes
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4 small chicken thighs
Salt & Pepper
3 Tsp canola oil
3 medium russet potatoes
Cut into ½ in. cubes
2 small fuji apples, cut into ½ in. cubes
3 cups rinsed & chopped spinach
1 tsp sage or poultry seasoning or rosemary

1. Preheat oven to 400 degrees. Season chicken liberally with salt & pepper
2. In a large skillet add chicken, skin side down and cook until skin crisps, about 3 minutes.Add potato, apple and seasoning of choice. Toss and coat to arrange potato & apple around pan, making sure chicken is skin-side down. Transfer skillet to oven*** and roast for 20 minutes. Flip chicken, then roast additional 15 minutes, or until juices in chicken run clear, and potatoes are soft & golden brown.
3. Return skillet to stove top, remove chicken and add spinach, toss with potatoes & apples until spinach has wilted. Add chicken back to skillet & serve.

***If you don’t have an oven-safe skillet, transfer ingredients to any oven-safe dish and cook. Wilt spinach in a pan on the stove top separately and add at the end.

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Quick & Easy Tzatziki

Prep Time: 15 minutes
3-4 mini cucumbers, cut into ¼ inch pieces
1 cup plain Greek yogurt
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 garlic clove, crushed
¼ Cup chopped mint
1-2 pinches of salt
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1. Toss cucumbers in small bowl with 2 generous pinches of salt, firmly squeeze several times with your hands to release excess water. Drain.
   
2. Mix salted cucumbers with yogurt, oil lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temp until it tastes garlicy - discard crushed garlic clove. Stir in mint just before serving.
   
3. Goes great with pita, crackers, veggies, and grilled meat!