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
What You'll Need
plain low-fat yogurt
finely grated lemon peel
1 ½ tablespoons
oregano and parsley, finely chopped
clove garlic, minced
chicken breasts, boneless, skinless
Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.
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.
Place the chicken on a rack in a baking pan and bake in a preheated 375°F oven for 30 minutes.
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)
Spoon the remaining yogurt sauce over the chicken and serve with veggie confetti salad.