What are you making for dinner tonight? This inquiring mind wants to know.
It’s gotten cooler out and the leaves are falling so we are in full Autumn mode. That means bring on the chili and soups. My husband and I made our favorite chili last week. I think we might make a batch of split pea soup this week, which is another one of our Fall favorite meals.
While that’s all delicious, sometimes I’m in the mood for something a little bit lighter like this chicken. It’s marinated in yogurt, lemon, and oregano sauce. Funnily enough you don’t taste the yogurt, but it’s got great lemon flavor. The flavors of the lemon, garlic and oregano really pop because you also brush left over marinade on the chicken while it’s cooking. That does mean that you have to kind of babysit the chicken while it’s cooking but I don’t find that to be a big deal because I’m already doing that to make sure that I don’t overcook it.
We enjoyed this lemon yogurt chicken with some spinach and rice and Mediterranean salad. However it’s pretty versatile and you can pair it with a lot of other options like brown rice and steamed broccoli or skillet potatoes and yogurt sauce.
Lemon Yogurt Chicken Recipe
(Makes 3 to 4 servings)
Note: The chicken requires 30 minutes of chilling time to marinate.
Ingredients:
- 2 lemons (1 lemon is zested and juiced, 1 lemon is sliced per directions below)
- 4 cloves of garlic, minced
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound of chicken breasts (2 to 4 breasts)
- 1/3 cup Greek plain yogurt
- 1/4 cup, plus 1 teaspoon olive oil (divided per the directions)
Directions:
- In a glass measuring cup or small bowl, add the zest of 1 lemon, the juice of the same lemon, minced garlic cloves, dried oregano, salt, and pepper. Mix it together and set the lemon mixture aside.
- In a large zip top bag, combine the chicken, yogurt, 1/4 cup oil, and half of the lemon mixture (save the other half for later). Give the bag a shake, massaging the mixture to coat all of the chicken. Then place it in the refrigerator for 30 minutes.
- Once the chicken is done chilling out, heat the remaining 1 teaspoon of olive oil in a skillet on Medium heat. Add the chicken and cook until they are done cooking (when they reach an internal temperature of 165 degrees F).
- Throw away the bag that had the marinating chicken in it!
- Using the reserved half of the lemon mixture from step 1, brush the chicken breasts every now and then during the cooking process.
- During the last few minutes of the cooking process, add the sliced lemons and cook them until they are lightly browned.
- Remove the chicken and lemon slices from the stove and set them aside to rest for a few minutes before cutting into them.
Adapted from: Foodie Crush
