Greek Yogurt & Mint Roasted Chicken
On a Mediterranean kick, I decided to make some roasted chicken breasts using the mint I still have left over from my Mint Julep Chocolates, and some thick, rich and healthy Greek yogurt. I love cooking chicken on the bone because it turns out so much more moist and is worth the little bit of extra effort. I also feel a bit better about my food being closer to its former state, and sometimes those boneless cutlets eek me out a little, despite their convenience. Anyway, this meal was pretty easy to prepare and delicious and light, served with quinoa and peas.
Make the marinade
- 1/2 cup greek yogurt
- 2 tsp minced garlic
- 1 1/2 TBSP minced fresh mint
- juice of 1 lemon
- 1/4 tsp nutmeg
- 3/4 tsp oregano
Combine all ingredients. Place 4 whole chicken breasts in a baking dish and coat with the marinade. Cover and refrigerate for at least an hour, or until ready to cook. Bake at 350° F for about 1 hour, or until a meat thermometer inserted into the thickest part of the meat reads 165°. Slice and serve topped with Cucumber-Yogurt Saucee (below).
- 3/4 cup greek yogurt
- 1/4 cup peeled and seeded cucumber, grated
- 1 tsp dill (dried works fine)
- 1 garlic clove, minced or pressed with garlic press
- salt, to taste
Combine all ingredients well in a small bowl. Enjoy!