Greek Chicken and Chickpeas With Spinach

I used to make Greek chicken and today decided to try it with yogurt replacing the oil. It was really good.

Greek Chicken with Yogurt
1 cup plain fat free Greek yogurt or strained plain yogurt
1/4 cup balsamic vinegar
1 1/2 tablespoon Dijon Mustard
1 tablespoon oregano
2 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 lbs. boneless skinless chicken thighs

Mix all ingredients except chicken. Add chicken and mix well. Marinate 4 hours, or as long as you can.

Bake on wire racks at 500 degrees for 15 minutes, or until internal temperature reaches 165.

I served it with:

Chickpeas With Spinach
2 medium onions, chopped
3 garlic cloves, minced
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes (or same amount, of canned)
red pepper flakes to taste
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, defrosted (wring as much of the liquid out as you can)
juice of 1-2 lemons

In a large saucepan, over medium heat, saute the onions and garlic in a little water until the onions are tender.

Add the chickpeas, tomatoes, pepper flakes (to taste), and oregano,and paprika.

Cover and simmer for about 18 minutes, stirring occasionally.

Add spinach and cook about 7 minutes longer, or until spinach is cooked.

Add the lemon juice (to taste), salt and pepper.