Lately, I've been back on the yogurt train. I have this love/love relationship with yogurt. I LOVE the way greek yogurt tastes; that tang is just so right to me. I also LOVE the nutrition profile of plain yogurt. It's a little bit of everything packed into one creamy punch. Turns out I also LOVE what a yogurt marinade can do to chicken breasts... yup, I've got a love/love/love relationship with greek yogurt now.
This marinade is amazing. It leaves your chicken juicy and flavorful, perfect on the first bite & the last, even after a few days in the fridge!
Lemon Yogurt Chicken
- Juice of 1 large lemon
- 2 tablespoon olive oil
- 1 cup plain greek yogurt
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon sea salt
- pinch of dried basil and fresh ground black pepper
- 3 cloves minced garlic
- 2 teaspoons dijon mustard
- 2 1/2 pounds boneless skinless chicken breasts
In a large bowl, combine the lemon, olive oil, yogurt, spices, garlic, and mustard. Stir to mix well. Add the chicken breasts and stir so that the chicken is covered in the marinade. Place in the refrigerator for 20 minutes to 1 hour.
Heat a large skillet over medium high heat. Spray with olive oil spray to grease. Shake off excess marinade from 3-4 pieces of chicken and drop into pan. (Try not to overcrowd your pan or you won't get a good sear on each side.) Cook for 5-7 minutes per side or until chicken is cooked through & juices run clear. Season with salt & pepper to taste.
Repeat with the rest of the chicken until it's all cooked. Discard any excess marinade. Serve this chicken with whatever your heart desires! I ate mine with a roasted veggie salad full of romaine, spring mix, cucumber, roasted eggplant, peppers, zucchini, sweet potatoes, & avocado!
Recipe from Ambitious Kitchen.