Herb Yogurt Chicken

Total Time:
1 hr 7 min
Prep:
15 min
Inactive:
30 min
Cook:
22 min

Yield:
2 servings
Level:
Easy

Ingredients
  • Marinade:
  • 4 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • Salt and pepper
  • 2 boneless chicken breasts with skin, rinsed, patted dry
  • 2 cups spinach leaves, washed and dried, optional
  • Herb-Yogurt-Cucumber Sauce:
  • 1/2 cucumber (about 1/2 cup), peeled and seeded
  • 1 lemon, juiced
  • Pinch freshly ground black pepper
  • 1 tablespoon garlic
  • 1 cup yogurt
  • Pinch salt
  • 1 tablespoon freshly chopped dill leaves
  • For the marinade:
Directions
For the marinade:
  • In a medium sized bowl, mix together all marinade ingredients.

  • Add chicken breasts to marinade. Cover and refrigerate. Allow to marinate for at least 30 minutes.

  • Preheat grill to high heat.

  • Preheat oven to 350 degrees F.

  • When ready, remove chicken from marinade. Place on a grill and cook on high heat for 6 minutes on each side. Remove from grill to a heat-proof pan and place in the oven for 10 minutes, to finish cooking through.

For the herb-yogurt-cucumber sauce:
  • Dice the cucumber and add to a medium bowl. Stir in the remaining ingredients and combine well. Cover and place in refrigerator until ready to use.

  • Slice chicken into strips and place over a bed of spinach, if desired, on a serving platter. Top with herb-yogurt-cucumber sauce and serve.


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