Juicy Chicken, Blistered Tomatoes, Shishito Peppers and Homemade Yogurt Dip

For the Juicy Chicken Breast: Coat the chicken in olive oil and season with salt, pepper to taste, 1/2 tsp garlic powder, 1 tsp oregano, 1 tsp thyme, and 1 tsp paprika. Place the chicken on a hot skillet coated in olive or avocado oil and turn the heat down to medium-high. Cook for 4 minutes on each side, then bake in the oven at 400F until cooked through (the internal temperature should be 165F). Sprinkle with lots of feta.

For the Blistered Tomatoes and Shishito Peppers: Add 1 cup cherry tomatoes to a pan coated in olive oil and cook in a super hot pan until they burst. Once they burst, toss them. Add 1-2 cloves minced garlic, salt + pepper to taste, and thyme. Pour 1/4 cup balsamic vinegar into the pan and cook the tomatoes for another minute. Remove tomatoes from the pan and add a little bit of oil to the pan, just enough to coat it completely. Add 6 oz shishito peppers and toss them around for 2-3 minutes. Season with salt, pepper, and sprinkle with sesame seeds before serving.

For the Yogurt Sauce: Combine 1/2 cup labne (or whole milk yogurt), 1/4 tsp salt, 1/4 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp ajika seasoning. Drizzle with olive oil and sprinkle with more ajika seasoning. Enjoy!