Ingredients1 h 40 m servings 181 cals
- 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.
- Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
- Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
- 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.
- Cook's Note:
- Chicken broth or water may be added to deglaze pan after chicken is removed; juices may be thickened with corn or potato starch and served over rice.
Per Serving: 181 calories; 5.9 g fat; 3.6 g carbohydrates; 26.9 g protein; 70 mg cholesterol; 476 mg sodium. Full nutrition
ReviewsRead all reviews 9
My husband and I thought this was GREAT! we did a few things differently. In stead of cayenne, I used Pennacook Peppers "Purely Pepper Powder" and added mint flakes to the marinade. Then, instea...
I was looking for chicken and yogurt dish with more middle eastern flavoring. This recipe was delicious and easy to make. I didn't have the fresh oregano and used dried it was fine but next ti...
Would give it 10 stars if I could! Everyone absolutely loved it....pronounced it one of the best chicken dishes I have made this year...and said to make sure I kept this in regular rotation.
My wife doesn't like chicken all that much and she couldn't stop eating this.NEW FAVORITE!!!
Absolutely delicious! I have made this recipe 3 times in the last 2 weeks--baked it once, grilled it once, and have a batch marinating to cook tomorrow. I used boneless, skinless chicken thigh...
Loved this dish!! I think I may change out the cumin for curry (and add a little more red pepper ) the next time I make it!
I have made this recipe many times over the years. I use Greek yogurt and sometimes add a pinch of cinnamon. I also leave some of the yogurt marinade on while the chicken bakes.