Greek Yogurt Chicken (low fat)
Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
yogurt, plain
plain low-fat |
|
| 1 | tablespoon |
lemon zest
finely grated peel of a lemon |
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
oregano
finely chopped, fresh |
*
|
| 2 | tablespoons |
parsley leaves
chopped finely, fresh |
|
| 1 | clove |
garlic
peeled and forced through a press |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground or to taste |
|
| 4 | whole |
chicken breasts
halves on the bone, skin removed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
yogurt, plain
plain low-fat |
|
| 15 | ml |
lemon zest
finely grated peel of a lemon |
|
| 23 | ml |
lemon juice
|
|
| 3E+1 | ml |
oregano
finely chopped, fresh |
*
|
| 3E+1 | ml |
parsley leaves
chopped finely, fresh |
|
| 1 | clove |
garlic
peeled and forced through a press |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground or to taste |
|
| 4 | whole |
chicken breasts
halves on the bone, skin removed |
*
|
Directions
Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.
Put the chicken into a dish and spread about ¼ cup of the yogurt sauce over the chicken.
Cover with plastic wrap and refrigerate several hours or overnight.
Cover and refrigerate the remaining yogurt sauce.
Place the chicken on a rack in a baking pan and bake in a preheated 375℉ (190℃) F oven 30 minutes.
Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.
Spoon the yogurt sauce over the chicken and serve.
