Lemon Chicken, YUM! This dish is lean easy and super delicious. Weeknights, Im all for easy. You could pair this dish with rice, my Lemon Rice, cauliflower rice or even a big greek salad depending on how you need to hit your macros for the day. I love the yogurt dill sauce too, I think I have listed a variation of it with my Kefta meatballs. Its really good with chicken!
INGREDIENTS I USED
– 4 chicken breasts (about 6 oz each) cut and cubed
– 1 1/2 tbs olive oil
– 1 lemon plus the zest (I use a little more because I love lemon)
– 2/3 cup of 2% Greek yogurt (I use Fage plain)
– 1/2 red onion diced
– 7 cloves of fresh garlic diced
– 1/4 cup chopped fresh parsley
– 1 1/2 tbs turmeric powder
– 1 tbs dried oregano
– 1/2 tbs dill dried
– 1/2 tbs garlic powder
– 1 tsp honey or agave
– 1/4 cup sherry vinegar
– 1/2 tbs salt for the chicken + a pinch for the yogurt sauce
– fresh ground pepper and kosher salt
FOR THOSE TRACKING THEIR DIET
Makes 4 Servings
Total Calories: 308
THIS IS HOW I DID IT
Cut the chicken breast into inch by inch cubes. I like to tenderize my meat first with a tenderizing hammer. (this is very therapeutic)
In a large bowl add your cut chicken, juice of your lemon (save about 1/4 of the lemon juice for your yogurt sauce), oregano, sherry, 1 tbs olive oil, chopped red onion (leave about 1/2 tbs for the lemon sauce), turmeric, salt, pepper, chopped garlic, agave and mix until all of the chicken is covered in deliciousness. You can set aside for an hour or you can toss it and cook it right away depending on your time.
Heat a large pan over medium heat, add your Chicken. I save the juices to add in right before the chicken is fully cooked so don’t throw it out yet.
This is a perfect time to whip together the yogurt sauce. In a small bowl stir together the Dill, yogurt, the rest of your olive oil, lemon zest, 1/4 of your lemon juice, salt, pepper, and a little bit of diced red onion. Mix and put back in the fridge until you’re ready to serve.
Sauté the chicken until fully cooked. Turn the heat up and add the juices from the marinade. Bring to a boil then pull it off the heat.
Serve the Chicken with a Greek Salad, Rice Pilaf, Lemony Rice, Cauliflower Rice or eat alone as a snack. Top with a Tbs or so of the yogurt sauce and enjoy! I like to make extra because this heats so well its great the next day too.