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Greek Yogurt Chicken Recipe
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| Ingredients | | | 1 | cup | yogurt, plain low-fat | | | 1 | tablespoon | lemon zest, finely grated peel of a lemon | | | 1 1/2 | tablespoons | lemon juice | | | 2 | tablespoons | oregano, finely chopped, fresh | | | 2 | tablespoons | parsley, chopped finely, fresh | | | 1 | clove | garlic, peeled and forced through a press | | | 1/4 | teaspoon | salt | | | 1/8 | teaspoon | pepper, freshly ground or to taste | | | 4 | whole | 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 1/4 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 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.
4. Spoon the yogurt sauce over the chicken and serve.
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