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Greek Yogurt Chicken
| Ingredients | |||
| 1 | cup | yogurt, plain low-fat | |
| 1 | tablespoon | lemon zest, finely grated peel of a lemon | |
| 1 1/2 | tablespoons | lemon juice | |
| 2 | tablespoons | oregano, finely chopped, fresh | |
| 2 | tablespoons | parsley, chopped finely, fresh | |
| 1 | clove | garlic, peeled and forced through a press | |
| 1/4 | teaspoon | salt | |
| 1/8 | teaspoon | pepper, freshly ground or to taste | |
| 4 | whole | chicken breast, halves on the bone, skin removed | |
Directions: | |||
| 1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper. 2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce. 3. Place the chicken on a rack in a baking pan and bake in a preheated 375 degree F oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through. 4. Spoon the yogurt sauce over the chicken and serve. | |||
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