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Greek Yogurt & Mint Roasted Chicken

February 22, 2011


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).

Cucumber-Yogurt Sauce

  • 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!


4 Comments leave one →
  1. Roberta Katz permalink
    February 22, 2011 4:45 pm

    I love your blog . Is there a way to subscribe to it so that I can get it directly through gmail rather than facebook?

    Roberta Katz (Deb’s mother-in-law)

    • February 22, 2011 5:03 pm

      Thanks Roberta!
      If you use Google Reader, you can add my URL as a new subscription. Otherwise, I’m not sure of another way… hope that’s helpful and thanks for reading!


  2. March 2, 2011 11:29 am

    YUM! That looks gorgeous! I came across your blog on bloglovin! I’ve got to try this recipie!!! Cant wait to check the rest of your blog out!

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