Greek Chicken

Bethany here again.  :)  We've had this twice now and it's turned out great both times.  It also doesn't take long to throw together.  That is a win in my book!  Leftovers are yummy over salad.

Ingredients: 

1 cup plain Greek yogurt 

2 Tbsp olive oil 

4 cloves garlic, minced 

½ Tbsp dried oregano 

1 medium lemon 

½ tsp salt freshly cracked pepper 

¼ bunch fresh parsley 

4 chicken breasts - (I used two big ones cut in half)

1. Combine yogurt, olive oil, garlic, oregano, salt, and some freshly cracked pepper in a bowl.  Zest the lemon skin into the mixture, as well as juice from 1/2 the lemon.  Mix the ingredients until all are combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade. 

2. Put chicken and yogurt sauce in a Ziploc bag, coat the chicken, and marinate for 30 minutes.  

3. Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.  This also works on the grill!

We had it with roasted asparagus, mushrooms, and zucchini.  Enjoy!