Yogurt Chicken


10 minutes prep15 minutes cook
Serves 4–6
Main Dish


  • Baking sheet
  • 1 gallon freezer bag (for marinating)
  • Aluminum foil


  • 3–4 chicken boobs
  • 1 cup Greek yogurt
  • 1 cup cilantro, chopped & lightly packed
  • 3 tbsp or 5 cloves garlic, minced
  • 2 tbsp lemon juice (about the juice from 1 lemon)
  • 1 1/2 tsp each cayenne, cumin
  • To taste: salt, pepper



  1. Wash and pat dry the chicken.
  2. In a small bowl, whisk together the ingredients with a fork.
  3. Add chicken and marinade to freezer bag, swirling to ensure a consistent coating.
  4. Marinate in the fridge for at least 3 hours (but preferably overnight).


  1. Preheat oven to 375 F.
  2. Place chicken evenly on baking sheet, and cover with aluminum foil.
  3. Bake until internal temperature is at least 165º F, about 18–20 minutes.
  4. Let chicken rest 5–10 minutes before cutting.
  5. Top chicken with lemon yogurt dressing and serve with yellow rice, zucchini with tomatoes, and 2 ingredient naan.

Other main dish recipes:

Teriyaki Kabobs

Main Dish
Good Leftovers
25 minutes

Garlic Fried Chops

Main Dish
35 minutes