Author Notes
Heart healthy and full flavored…it’s Greek to you! Marinated for moistness, chicken breasts say “opaa” when sauced with tangy low-fat yogurt spiked with fresh herbs and the Vitamin C and Limonene of lemon juice and lemon peel. —Susan E. Levy
Ingredients
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1 cup
plain low-fat yogurt
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2 tablespoons
finely grated lemon peel
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1 ½ tablespoons
lemon juice
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2 tablespoons
oregano and parsley, finely chopped
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1
clove garlic, minced
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¼ teaspoons
salt
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¼ teaspoons
ground pepper
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1 pound
chicken breasts, boneless, skinless
Directions
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Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.
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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.
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Place the chicken on a rack in a baking pan and bake in a preheated 375°F oven for 30 minutes.
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Turn the oven on to broil and continue cooking about 5 minutes, until the chicken is browned and cooked through. (Adjust the rack higher if necessary)
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Spoon the remaining yogurt sauce over the chicken and serve with veggie confetti salad.
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Per serving: 229 calories, 38 gm protein, 7 gm carbohydrate, 4 gm fat, 1 gm sat, 1 gm mono, 96 mg cholesterol,1 gm fiber, 273 mg sodium
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