Author Notes
There are a number of yogurt-marinated grilled chicken recipes out there. This baked version was inspired by a grilled chicken recipe at epicurious.com. I sliced the breast and laid the pieces over a bed of roasted broccoli. —Brian Coppola
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Ingredients
- Baked Chicken in Spiced Yogurt
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2
large chicken breasts (ca. 1.75 lbs total)
-
10 ounces
plain Greek low sugar yogurt
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1 teaspoon
black or white pepper
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1/2 teaspoon
ground cumin
-
1/2 teaspoon
ground coriander
-
1 tablespoon
red pepper flakes
-
1/4 teaspoon
cinnamon
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2 teaspoons
lemon zest
-
2 tablespoons
lemon juice
-
3/4 cup
parmesan cheese (divided)
-
1/4 cup
EVOO
-
4 cups
chopped broccoli
-
4
large garlic cloves, sliced thin
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1 teaspoon
black pepper
-
1/4 cup
EVOO
-
2 teaspoons
lemon juice
-
6 tablespoons
pine nuts (divided)
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1/2 cup
parmesan cheese
Directions
-
toss the broccoli with the garlic, 5T pine nuts, EVOO and pepper
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lay out the mixture on a parchment covered sheet pan
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bake at 425F during the last 20 minutes of preparing the chicken
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remove and toss with lemon zest, lemon juice, cheese, and 1T pine nuts; use as a bed for the chicken (below)
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in a mixing bowl, combine the yogurt with all of the other ingredients, reserving 1/4 c of cheese
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spread a thin layer of the yogurt mixture on the bottom of an 8x8 baking dish
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place the chicken breasts into the baking dish, and coat with the remaining yogurt mixture
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bake at 375 for 45 minutes (internal temperature at the thickest part should be 165-170F); top with the cheese about 10 minutes before the end
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remove, slice, and serve over the broccoli
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