Baked Chicken Marinated Yogurt Sauce
This is a Greek inspired recipe. I wouldn't exactly call it traditional Greek cuisine, but yogurt marinade with garlic and lemon is backbone of a lot of Greek grilled chicken recipes. I adapted this recipe for the oven and based on ingredients I have on hand.
Ingredients
- 2 large chicken breasts
- 1 - 1½ cup Greek yogurt
- 1 tbsp lemon zest
- 1 small handful fresh parlsey chopped
- 1 small handful fresh oregano chopped
- 1/2 medium red pepper chopped
Instructions
Marinate the chicken
- Slice 2 thick chicken breasts in half (butterfly style)
- In a deep pan (like a bread pan works well, or bowl, add yogurt, garlic, lemon zest, chopped herbs, chopped pepper, salt and pepper to taste
- Toss and refrigerate. You can marinate it as little as 20 minutes or as much as overnight.
Bake Chicken
- Bake in oven (or even toaster oven/convection oven) at 375°F for about 30 minutes or until chicken has reached 165°F, or until when cut with a knife it no longer looks pink.
Notes
Serve with roasted vegetables drizzled with tahini lemon sauce and orzo pasta salad.
Nutrition
Serving: 1filleted breastCalories: 239kcalCarbohydrates: 5gProtein: 44gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0gCholesterol: 96mgSodium: 117mgPotassium: 457mgFiber: 1gSugar: 3gVitamin C: 91mgIron: 8mg
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