Recipe by l miller
"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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extra-virgin olive oil
white wine vinegar
chopped fresh oregano
green onion, sliced
1 1/2 teaspoons
freshly ground black pepper
cayenne pepper, or to taste
skinless, boneless chicken breast halves
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 time will use the fresh and boost the flavor.
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 ingredients it would have been even better.
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, instead of baking, we grilled them. It was great and we will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Middle Eastern Yogurt Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 53
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