Greek Yogurt Chicken (low fat)
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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.
Ingredients
| 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 |
* |
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.
Cohoes, United States
over 9 years ago
In the oven now. I substituted chive for parsley based on what I had on hand, I understand the flavor will be quite different. Personally I find 2 tbsp of oregano to be a bit much.
South Africa
over 8 years ago
Excellent recipe! I halved the oregano and crumbled feta cheese over the chicken just before serving, served with mustard mash potatoes. Yummy!!!
about 8 years ago
I did this barly today for my boyfriend and I and it was delicious! the Chicken. Was very good and moist the yogurt tasted very well with the lemon I would totaly do this recipie again
(p.s. I used vanilla yogurt..it still tasted pretty good)