GREEK YOGHURT MARINATED CHICKEN

GREEK YOGHURT MARINATED CHICKEN

This Greek Yoghurt Marinated Chicken is tender, flavourful, healthy, and easy to prepare. Marinating the chicken breast in Greek yoghurt, lemon juice, garlic, and oregano infuses it with a delicious Mediterranean flavour and ensures the meat remains moist and juicy during cooking. The acidity of the yoghurt and lemon tenderises the chicken, while the garlic and oregano add an aromatic freshness. This dish pairs beautifully with a fresh salad, roasted vegetables, or fluffy couscous, perfect for a quick weeknight dinner or a light lunch.

RECIPE CATEGORY

Dinner, Entrée

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION / TECHNIQUES

Marinate, Grill, Pan-Fry

OCCASION / HOLIDAY

Weeknight Dinner, Healthy Eating, Summer, Family Meal

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, Low Fat, High Protein, Gluten-Free, Quick & Easy

DISH TYPE

Chicken Dish, Entrée

INGREDIENTS FOR GREEK YOGHURT MARINATED CHICKEN

• 1 chicken breast (150g)

• 2 tbsp Greek yoghurt

• 1 tbsp lemon juice

• 1 clove garlic, minced

• 1/2 tsp dried oregano

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 210 kcal

• Protein: 28g

• Carbohydrates: 4g

• Sugars: 2g

• Fibre: 0g

• Fat: 9g

• Saturated Fat: 2g

• Sodium: 260mg

• Potassium: 450mg

• Vitamin C: 8% of Daily Value (DV)

• Calcium: 6% of Daily Value (DV)

• Iron: 4% of Daily Value (DV)

PREPARATION FOR GREEK YOGHURT MARINATED CHICKEN

1. Prepare the Marinade: In a bowl, combine Greek yoghurt, lemon juice, minced garlic, dried oregano, salt, and pepper. Mix well to create a smooth marinade.

2. Marinate the Chicken: Place the chicken breast in the marinade and coat it thoroughly. Cover and refrigerate for at least 30 minutes or up to 2 hours for a more intense flavour.

3. Cook the Chicken: Preheat a grill or pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Cook the chicken for 5-7 minutes on each side or until fully cooked and the internal temperature reaches 75°C (165°F).

4. Rest and Serve: Let the chicken rest for 5 minutes before slicing. Serve hot with your sides, such as a Greek salad, roasted vegetables, or quinoa.

PREP TIME

10 minutes (plus 30 minutes to 2 hours of marinating time)

COOKING TIME

12-14 minutes

TIPS FOR GREEK YOGHURT MARINATED CHICKEN

• Ensure you coat the chicken evenly with the marinade for the best flavour.

• Grill the chicken over medium-high heat for a charred flavour, and avoid moving it too much during cooking.

• If you prefer a creamier texture, reserve a tablespoon of the marinade before adding the chicken and drizzle it over the cooked meat before serving.

VARIATIONS

• Add a pinch of cumin or paprika to the marinade for a different flavour profile.

• Substitute chicken breast with chicken thighs for a juicier, richer taste.

• Incorporate fresh herbs like parsley or dill into the marinade for a fresh twist.

PREPPING AND STORAGE

• Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.

• Freezer: You can freeze the marinated chicken (before cooking) for up to 3 months. Thaw overnight in the fridge before cooking.