Middle Eastern Yogurt Chicken

Looks like a lot of ingredients- but is very simple and quick to prepare. Marinade can be prepared night before and let chicken absorb more flavors.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 181 Calories

Ingredients

• 1 teaspoon salt
• 1 cup plain yogurt
• ½ teaspoon paprika
• 1 tablespoon chopped fresh oregano
• 1 ½ teaspoons ground cumin
• 6 skinless, boneless chicken breast halves
• 1 tablespoon white wine vinegar
• 1 pinch freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon extra-virgin olive oil
• 1 green onion, sliced
• 1 sprig spearmint, chopped

Recipe Instructions

Step 1

Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.

Step 2

Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.

Step 3

Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.

Step 4

Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.