Description
A delightful Mediterranean-inspired dish featuring juicy, yogurt-marinated chicken served with a creamy dill feta sauce and crispy baby potatoes.
Ingredients
Scale
- 1 cup plain yogurt
- 4 boneless skinless chicken breasts
- 1 tbsp lemon juice
- 2 cloves garlic (minced)
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 lb baby potatoes
- 2 tbsp olive oil
- 1/2 cup Greek yogurt
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh dill (finely chopped)
- 1 tbsp lemon juice
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Prepare the Marinade: In a large bowl, whisk together the yogurt, lemon juice, garlic, paprika, cayenne, cumin, coriander, salt, black pepper, and olive oil until smooth.
- Marinate the Chicken: Add the chicken breasts to the bowl, ensuring they are coated evenly. Cover and refrigerate for at least 30 minutes.
- Preheat the Oven: About 15 minutes before cooking, preheat your oven to 425°F (220°C).
- Prepare the Baby Potatoes: Wash and halve the baby potatoes, toss them with olive oil, salt, and black pepper, and roast for 20-25 minutes.
- Cook the Chicken: Remove the chicken from the marinade, cook in a skillet for 6-7 minutes on each side until internal temperature reaches 165°F (74°C).
- Make the Dill Feta Cream: In a small bowl, mix Greek yogurt, feta, dill, lemon juice, and garlic. Season with salt and black pepper.
- Serve: Slice the chicken, serve it with crispy potatoes, and top with dill feta cream.
Notes
Opt for organic or full-fat options for best flavor. For vegetarian options, marinate vegetables with the same mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg