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Name: Mediterranean Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 Tablespoon thick nonfat Greek Yogurt; 2 Tablespoons olive oil; 1 Lemon zested and juiced to yield 2-3 Tablespoons of juice; 1 Tablespoon red or white wine vinegar; 4 cloves garlic minced or pressed; 1 teaspoon paprika; 1 Tablespoon dried oregano; 1 teaspoon kosher salt; 1/4 teaspoon Black pepper; 2 pounds Chicken breasts boneless and skinless about 4 breasts cut in half to make 8 pieces (for two meals)

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INGREDIENTS

2 Tablespoon thick nonfat Greek Yogurt
2 Tablespoons olive oil
1 Lemon ; zested and juiced to yield 2-3 Tablespoons of juice
1 Tablespoon red or white wine vinegar
4 cloves garlic ; minced or pressed
1 teaspoon paprika
1 Tablespoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon Black pepper
2 pounds Chicken breasts boneless and skinless ; about 4 breasts cut in half to make 8 pieces (for two meals)

INSTRUCTIONS

1. In a small bowl, combine Greek yogurt, olive oil, lemon zest & juice, vinegar, garlic, paprika, oregano, and salt & pepper. Pour marinade into nonreactive bowl or Ziploc bag, and add chicken making sure to coat completely. Marinate for at least an hour, overnight if possible. In a pinch give it at least 20 minutes.

2. Preheat the oven to 450 degrees and arrange the oven rack to the top third. Line a baking sheet with parchment or foil. Remove chicken from marinade and lay out evenly onto the baking sheet. Place into the preheated oven and bake for 10 - 12 minutes or until the chicken is cooked through and no longer pink the middle. Discard any leftover marinade.

3. Cool and store half of the cooked chicken in the refrigerator

NOTES

To make it dairy free leave the Greek yogurt out of the marinade

MADE AHEAD
• Marinate chicken (up to 24 hours ahead)

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Mediterranean Chicken

2 Tablespoon thick nonfat Greek Yogurt
2 Tablespoons olive oil
1 Lemon zested and juiced to yield 2-3 Tablespoons of juice
1 Tablespoon red or white wine vinegar
4 cloves garlic minced or pressed
1 teaspoon paprika
1 Tablespoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon Black pepper
2 pounds Chicken breasts boneless and skinless about 4 breasts cut in half to make 8 pieces (for two meals)

3. Cool and store half of the cooked chicken in the refrigerator

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Nutrition

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Serving Size: 1 Serving (266g)
Recipe Makes: 4 Servings

Calories: 282
Calories from Fat: 43 (15%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.9g
Cholesterol 131.5mg		40 %
Sodium 452mg		16 %
Potassium 664.2mg		17 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 3.4g
Protein 53.2g		76 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 282

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