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
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)
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.