Baked Yogurt and Herb Chicken Breasts
These Baked Yogurt and Herb Chicken Breasts are super tender, juicy and so flavorful. The simple marinade combines creamy greek yogurt and fresh herbs to provide a deep, tangy flavor that is perfect for enjoying with your favorite sides or on top of a refreshing salad.
Servings: 8
Calories: 141kcal
Ingredients
- 2 lb boneless skinless chicken breasts 896g
- ½ cup low fat plain Greek yogurt 120g
- 1 Tbsp light balsamic or champagne vinegar 15g
- ½ Tbsp olive oil 7g
- 4 frozen garlic cubes or minced cloves
- 2 Tbsp fresh rosemary 10g
- 2 Tbsp fresh thyme 10g
- 2 Tbsp fresh chives 10g
- 1 ½ tsp kosher salt
- 1 ½ tsp paprika
Instructions
- Butterfly the chicken breasts by cutting them in half lengthwise (to create thinner cutlets).
- In a small dish, mix together yogurt, vinegar, oil, garlic, and fresh herbs. Pour the mixture over the chicken and marinate for an hour (or overnight if you’re planning ahead!).
- Preheat the oven to 400. Place marinated chicken breasts on a parchment lined baking sheet. Season the chicken with the salt and paprika and bake for about 15 minutes, or until they reach an internal temp of 165. Let rest for a few minutes before enjoying with sides, over rice or pasta!
Notes
Dairy-free: To keep it dairy free, you can simply skip the yogurt, or swap in a plant based yogurt. My favorite swap for Greek yogurt is the Forager plant based sour cream.
Search Lillie Eats and Tells Baked Yogurt and Herb Chicken
Nutrition
Serving: 112g | Calories: 141kcal | Carbohydrates: 1g | Protein: 28.3g | Fat: 2.3g