Author Notes
Greek Yogurt Paprika Chicken roasted with lemon and cilantro! Layered with creamy Greek yogurt for added protein and flavored with a kick of paprika, this gluten free, low calorie recipe makes the perfect simple chicken dinner meal! —Megan Olson
Ingredients
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4
scaloppine chicken breasts
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3/4 cup
plain, nonfat Greek yogurt
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1 tablespoon
smoky paprika
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1 teaspoon
ground cumin
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2 tablespoons
minced garlic
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1 tablespoon
minced ginger
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1 teaspoon
salt
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2 tablespoons
freshly squeezed lemon juice
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2
lemons halved
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cilantro or parsley for garnish
Directions
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In a large mixing bowl, combine Greek yogurt, salt, ginger, garlic, paprika, cumin and lemon juice.
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Toss chicken into the bowl generously coating it with the yogurt mix.
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Cover and refrigerate at least 1 hour prior to making it, marinating it longer is better.
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Remove chicken from the refrigerator 30 minutes prior to cooking so it is room temperature prior to cooking.
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Preheat oven to 400 degrees F. Use a roasting pan to arrange chicken in a single layer nestling lemon halves in between.
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Roast chicken 25 minutes at 400 degrees F. Remove chicken from the oven and garnish with cilantro.
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Switch the oven to high broiler setting. Place chicken under the broiler 5-6 minutes to blacken the edges a bit. Remove and devour!
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