A delightful dish marrying the zesty flavors of lemon and the freshness of dill with tender Greek yogurt-infused chicken.
Lemon Dill Greek Yogurt Chicken
- 4 boneless, skinless chicken breasts
- 1 cup Greek yogurt
- 3 tablespoons fresh dill, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cloves garlic, minced
- Salt and pepper to taste
- In a mixing bowl, combine Greek yogurt, chopped dill, lemon zest, lemon juice, minced garlic, salt, and pepper.
- Add chicken breasts to the yogurt marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes.
- Preheat grill or oven to medium-high heat. If grilling, lightly oil the grill grates.
- Remove chicken from marinade, shaking off excess, and place on the grill or a baking dish for the oven.
- Cook chicken for about 6-7 minutes per side on the grill or bake in the oven for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, remove from heat and let the chicken rest for a few minutes before serving.
Prep Time: 40 minutes
Nutritional information per serving: Calories: 240, Protein: 30g, Carbohydrates: 3g, Fat: 11g, Fiber: 0.5g