Dinner: Yogurt Marinated Chicken and Sides!

post july fourth dinner
We are just coming off of a FABULOUS July Fourth weekend. It was so much fun that the fourth happened to fall on a Friday. Douglas and I grabbed two other couples and headed to the beach until Sunday. We had a great time but completely over indulged so I knew I wanted to make a healthy but delicious dinner to ease back into the week.

yogurt-marinated-chicken2yogurt-marinated-chicken

Yogurt Marinated Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • 4 small/medium organic chicken breasts
  • 2 cups organic plain full fat yogurt
  • 2 lemons
  • 2 tablespoons EVOO
  • 2 tablespoons minced garlic
  • 1 handful chopped parsley
  • S+P
Instructions
  1. Trim the chicken of any excess fat and stick breasts in a large freezer bag. Add all of the other ingredients (juice the two lemons and add the zest of one of them), seal the bag and massage all of the ingredients so they are evenly spread across the breasts. I stuck the bag on a plate and let it marinate until about 7 hours but anything over an hour is fine.
  2. Remove the chicken from the fridge and let it rise to room temperature, about twenty minutes. Preheat oven to 375 degrees.
  3. Take the breasts out of the bag one by one, shaking any excess yogurt off (a little bit left on is fine) and place on a cookie sheet. Throw away the leftover marinade. Bake for 20-25 minutes.

Note: I don’t love to bake chicken.  I usually prefer it sautéed or grilled, but this recipe has changed my mind.  It is super moist and flavorful. Enjoy it like I did with food babe’s melt in your mouth kale salad, roasted beets with mint and goat cheese, and a baby tomato stack!

 

kale salad

kale saladkale-salad2

roasted beet salad

Roasted Beets with Goat Cheese and Mint

8-10 small whole beets
3 oz goat cheese
1 handful of fresh mint
EVOO
S&P

Preheat oven to 375.

I soak the beets for about 15 minutes to rid them of any dirt and sediment.

roasted beet salad
To trim, slice off both ends then roughly chop into bite size pieces.  (I don’t peel them).  Spread out the beets and evenly coat with about 2T of EVOO and S+P.  Bake for thirty-forty minutes, flipping them half way through.

roasted beet salad
While still warm, toss the beets in a bowl with the crumbled goat cheese and mint.  Done! I realize this dish is totally easy but it’s so good and really versatile.  It would be fabulous served over greens with a little homemade salad dressing too.

tomato stack
Tomato Stack

I don’t even think I can make this super simple side dish into a full-blown recipe!  Douglas and I eat sliced tomatoes as a side a lot when they’re in season.  Sometimes I will add mozzarella and basil and make a mini caprese.  Sometimes I add a little crumbled bleu cheese and broil them briefly.  Tonight I had some sliced Havarti so I did a twist on our traditional tomato side.

I sliced the small-ish tomatoes thinly lengthwise.  Then I took two slices of Havarti and cut them each into four small squares.   I stacked tomato, then cheese, tomato, then cheese etc.  I topped with salt and pepper and baked for five minutes and served warm.

Aside from the two tomato stacks and the kale salad, the chicken recipe and the beets and goat cheese could have easily served four people.  We had leftovers that were perfect for my lunch the next day.

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