Recipe: Yogurt Marinated Chicken

Okay, that title does not sound too appetizing. I apologize but I was scrolling through the “app-that-shall-not-be-named” and came across this recipe. I’ve been looking for a good tasting and fairly low fat protein recipe and this one seems to fit the bill, a good mix of spices with the yogurt makes for a nice chicken dish and no worries to people who cannot handle spicy, this recipe is not at all spicy! I found that I can enjoy this dish warm or cold – throw it on your salad!

I probably add too much tomato paste but once I open that can of paste, what am I supposed to do with the rest? I used the whole can – too bad.

Yogurt Marinated Chicken

Ingredients:

7 chicken breasts, chopped into bite-sized pieces

1 5.3 oz. plain nonfat greek yogurt (I used Chobani, one of those individual servings)

2 T olive oil

3 cloves of garlic, minced or grated

Juice of 1-2 lemons (can be one if your lemon is nice and juicy)

2 t paprika

2 t cumin

1 t salt

1 t white pepper

1 6 oz. can of tomato paste

1 medium-large onion, chopped

2 bell peppers, chopped (I used yellow and orange)

Instructions:

Combine all the ingredients and marinate for 3-4 hours. 

Preheat the oven to 400°F. Place chicken mixture onto two baking dishes, try to keep mixture as flat as possible to cook through evenly in the oven. Bake for 25-30 minutes until fully cooked (I used the full 30 minutes). 

You can also grill on high for 10-20 minutes until fully cooked.

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