Empty My Fridge
Best Greek Yogurt Chicken
Ingredients
- Chicken breast · boneless skinless2 lb
- Yoghurt1 cup
- Olive oil¼ cups
- Lemon¼ cups
- Garlic · minced3
- Salt2 tsp
- Oregano · dried1 tbsp
- Paprika1 tsp
- Cumin · ground1 tsp
- Black pepperto taste
- Chili flake · crushed flakes
- Mustard1–2 tsp
- Tomato paste2 tsp
- Bread
- Greek salad or fresh vegetables
- Bell pepper
- Tomato
- Red onion
- Feta cheese
- Olive
- Tzatziki sauce
Instructions
- Cut the chicken into even strips.
- Whisk all the marinade ingredients together in a large bowl until smooth.
- Add the chicken, toss to coat, cover and refrigerate for 30 minutes or up to 8 hours.
- Take the chicken out of the fridge and let it reach room temperature before cooking.
- Stovetop: heat a cast-iron skillet over medium-high heat with 2 tablespoons olive oil. Add the chicken and cook 5 minutes without flipping, then flip and cook 5 more minutes, or until it reaches an internal temperature of 165°F.
- Oven: preheat to 400°F (200°C). Arrange the chicken on a baking tray and bake for 25 minutes, or until it reaches an internal temperature of 165°F. Broil for 2 to 3 minutes for extra colour.
- Grill: preheat to medium-high and lightly oil the grates. Grill the marinated chicken 5 to 6 minutes per side, until charred and cooked through.
- Air fryer: preheat to 375°F (190°C) and lightly grease the basket. Add the chicken in a single layer and air fry for 12 to 15 minutes, flipping halfway, until golden and it reaches an internal temperature of 165°F.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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GarlicOnionCheeseTomatoLemonBell pepperYoghurtRed onion
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