Greek Yogurt Chicken With Lemon and Herbs

Photo: flickr user cgwtwentythree

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Yield:

4.0 servings

Added:

January 12, 2010

Creator:

Sheri Wetherell

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Ingredients

1 cup Plain lowfat yogurt

Finely grated peel of 1 lemon

1 1/2 tablespoons Lemon juice

2 tablespoons Finely chopped fresh oregano

2 tablespoons Finely chopped parsley

1 medium Clove garlic, peeled and forced through a press

1/4 teaspoon Salt

Freshly ground black pepper, to taste

4 Chicken breast halves on the bone, skin removed

Preparation

1

Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.

2

Place chicken in a dish and spread about 1/4 cup of the yogurt sauce over it. Cover with plastic wrap and refrigerate several hours or overnight. Reserve and refrigerate the remaining yogurt sauce.

3

Place chicken in a baking pan and bake in a preheated 375-degree oven for 30 minutes. Turn temperature to broil and continue cooking about 5 minutes or until the chicken is browned on top and cooked through.

4

Spoon the remaining yogurt sauce over the chicken and serve.

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