with grilled balsamic chicken and warmed pita chips

4 chicken breasts

½ cup balsamic vinegar

4 Tablespoons honey

3 Tablespoons worcestershire

2 Tablespoons ground dry mustard

2 Tablespoons brown sugar

Mix together the marinade, pour over chicken, and marinate no less than 1 hour but best if allowed to marinate overnight. Season chicken with salt and pepper, then grill on a preheated grill for 5 minutes per side. Cover with foil and allow to rest.

1 cup plain greek yogurt

½ cup sour cream

½ cup mayonnaise

¼ cup olive oil

Juice of 1 large lemon (or two small lemons)

2-3 Tablespoons chopped fresh dill

2 cloves garlic, grated

1 ½ teaspoon salt

Pinch of pepper

Mix together and chill for several hours to develop flavor.

1lb penne pasta, boiled, drained, and rinsed for several minutes under cold running water

½ red onion, thinly sliced

1 cup pitted kalamata olives, sliced

1 English cucumber, peeled and cut into ½” cubes

1 ½ cup cherry or grape tomatoes, halved

1 14oz can marinated artichoke hearts, roughly chopped

1 -1 ½ cups crumbled feta

3-4 pita rounds

Olive oil, salt, pepper, and paprika

In a large bowl stir together the cooled penne with the onion, olives, cucumbers, tomatoes, artichokes, and feta. Stir in the cream sauce and toss well to combine. Divide among plates or shallow bowls and add sliced chicken on top.

Cut 3-4 pita rounds into wedges. Brush with olive oil, and season with salt, pepper, and paprika. Warm in a preheated 325F oven for 5-7 minutes until warmed through. Serve on the side.