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Yogurt and spices give light chicken Greek flavor

THE BALTIMORE SUN

This light recipe was adapted from "Skinny Grilling" by Barbara Grunes.

Greek Yogurt Chicken

Makes 4 servings

1 cup plain low-fat yogurt

finely grated peel of 1 lemon

1 1/2 tablespoons lemon juice

2 tablespoons finely chopped fresh oregano

2 tablespoons finely chopped parsley

1 medium clove garlic, peeled and forced through a press

1/4 teaspoon salt

freshly ground black pepper to taste

4 chicken breast halves on the bone, skin removed

Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.

Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce.

Place the chicken on a rack in a baking pan and bake in a 375-degree oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.

Spoon the yogurt sauce over the chicken and serve.

Per serving: calories, 184; protein, 30 g; fat, 4 g; carbohydrates, 6 g; sodium, 237 mg; saturated fat, 2 g; monounsaturated fat, 1 g; polyunsaturated fat, 1 g; cholesterol, 77 mg.

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