Lemon Yoghurt Marinated Chicken Breasts
Infused with zesty citrus and aromatic spices, Lemon Yoghurt Marinated Chicken Breasts offer a tender, flavor-packed main dish that's as easy to prepare as it is delicious. This recipe features a tangy marinade made with creamy Greek yoghurt, fresh lemon juice, fragrant garlic, and a hint of honey, creating the perfect balance of bright and savory flavors. Paprika and cumin add a subtle warmth, while a garnish of fresh parsley or cilantro delivers a refreshing finish. Marinate the chicken for as little as two hours or overnight for deeper flavor, then cook it to perfection using your grill, oven, or stovetop. Perfect for weeknight dinners or meal prep, serve this juicy chicken with rice, a crisp salad, or roasted vegetables for a wholesome and satisfying meal. With just 10 minutes of prep time, this recipe is an irresistible combination of simplicity and flavor!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Plain Greek yoghurt
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Honey
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley or cilantro, chopped
Instructions
In a medium mixing bowl, combine the Greek yoghurt, lemon juice, lemon zest, minced garlic, olive oil, honey, paprika, ground cumin, salt, and black pepper. Whisk until well blended to create the marinade.
Rinse and pat dry the chicken breasts, then place them in a large resealable plastic bag or a glass dish.
Pour the marinade over the chicken breasts, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the marinated chicken for at least 2 hours or overnight for best flavor results.
When ready to cook, preheat your grill or oven to 375°F (190°C). Alternatively, you can use a stovetop skillet over medium-high heat.
If grilling: lightly oil the grill grates and cook the marinated chicken breasts for 5-7 minutes per side, or until an internal temperature of 165°F (74°C) is reached.
If baking: place the chicken breasts in a baking dish and bake in preheated oven for 20-25 minutes or until fully cooked through.
If pan-searing: heat a skillet with a drizzle of olive oil and cook the chicken breasts for 6-7 minutes per side, covering with a lid to retain moisture, until done.
Once cooked, let the chicken rest for 5 minutes to allow the juices to redistribute.
Garnish with freshly chopped parsley or cilantro and serve warm. Pair with a side of rice, a fresh salad, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2969 mg | 129% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 14.9 g | ||
| Protein | 241.3 g | 483% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 389 mg | 30% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2316 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
