The Pioneer Woman Tasty Kitchen
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Yogurt-Lemon Chicken

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

A super simple supper with TONS of flavor.

Ingredients

  • 1 pound Chicken Breast Tenderloins
  • ½ cups Nonfat Plain Greek Yogurt
  • 2 teaspoons Lemon Zest
  • 2 Tablespoons Lemon Juice
  • 1 clove Garlic, Minced
  • ½ teaspoons Ground Cumin
  • ½ teaspoons Red Pepper Flakes
  • ½ teaspoons Ground Turmeric
  • ½ teaspoons Ground Black Pepper
  • ½ teaspoons Sea Salt
  • ½ cups Cilantro, Chopped
  • ½ cups Green Onions, Chopped

Preparation

Toss all of the ingredients into a Ziploc bag and let marinate for 2 hours or overnight. Chicken can be baked, skewered and grilled or cooked on the stove. Heat a large pan over medium-high heat and cook chicken for 4–5 minutes per side, until cooked through. Serve with cilantro and green onions sprinkled on top.

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2 Reviews

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danmar7 on 3.24.2011

I’d let it marinate longer next time, and use a grill basket or oil the grill grates first. It was a little sticky on the gas grill, but still really tasty. We had steamed asparagus and yellow tomato bruschetta with the chicken.

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k10y on 3.22.2011

I made this last night and it was very good! I put it together in the marinade in the morning, and cooked it in my grill pan. I omitted the green onion and cilantro topping. My daughter, who is 5, liked the lemony flavor to the chicken. I served it with parmesan couscous and roasted asparagus.

I’m thinking about using the leftovers in chicken salad. Yummy, and easy!

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