Middle Eastern Yogurt Chicken

Middle Eastern Yogurt Chicken

4
l miller 0

"Looks like a lot of ingredients- but is very simple and quick to prepare. Marinade can be prepared night before and let chicken absorb more flavors."
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Ingredients

1 h 40 m servings 181 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.
  2. Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
  3. Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
  4. Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.

Footnotes

  • Cook's Note:
  • Chicken broth or water may be added to deglaze pan after chicken is removed; juices may be thickened with corn or potato starch and served over rice.

Reviews

4

I was looking for chicken and yogurt dish with more middle eastern flavoring. This recipe was delicious and easy to make. I didn't have the fresh oregano and used dried it was fine but next ti...

I have made this recipe many times over the years. I use Greek yogurt and sometimes add a pinch of cinnamon. I also leave some of the yogurt marinade on while the chicken bakes.

This was very flavorful and easy to make. I left out the cayenne pepper because some of my kids don't like spicy things and used dried oregano instead of fresh. I'm sure with those two ingredien...

My husband and I thought this was GREAT! we did a few things differently. In stead of cayenne, I used Pennacook Peppers "Purely Pepper Powder" and added mint flakes to the marinade. Then, instea...