Greek yogurt chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plain lowfat yogurt |
| Finely grated peel of 1 | ||
| Lemon | ||
| 1½ | tablespoon | Lemon juice |
| 2 | tablespoons | Finely chopped fresh oregano |
| 2 | tablespoons | Finely chopped parsley |
| 1 | medium | Clove garlic, peeled and |
| Forced through a press | ||
| ¼ | teaspoon | Salt |
| Freshly ground black pepper | ||
| To taste | ||
| 4 | Chicken breast halves on the | |
| Bone, skin removed | ||
Directions
1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.
2. 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.
3. Place the chicken on a rack in a baking pan and bake in a preheated 375-degree oven 30 minutes. Turn the oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.
4. Spoon the yogurt sauce over the chicken and serve.
Data per serving: Calories.....184 Carbohydrates........6g Monounsaturated fat....1g Protein......30g Sodium............237mg Polyunsaturated fat....1g Fat...........4g Saturated fat........2g Cholesterol..........77mg
(Adapted from "Skinny Grilling" by Barbara Grunes)