Herb Yogurt Chicken (Aaron McCargo, Jr.) |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 2 |
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Ingredients:
4 tablespoons extra-virgin olive oil |
1 lemon, juiced |
2 cloves garlic, minced |
salt and pepper |
2 boneless chicken breasts with skin, rinsed, patted dry |
2 cups spinach leaves, washed and dried, optional |
1/2 cucumber (about 1/2 cup), peeled and seeded |
1 lemon, juiced |
pinch freshly ground black pepper |
1 tablespoon garlic |
1 cup yogurt |
pinch salt |
1 tablespoon freshly chopped dill leaves |
Directions:
1. For the marinade:
2. In a medium sized bowl, mix together all marinade ingredients.
3. Add chicken breasts to marinade. Cover and refrigerate. Allow to marinate for at least 30 minutes.
4. Preheat grill to high heat.
5. Preheat oven to 350 degrees F.
6. When ready, remove chicken from marinade. Place on a grill and cook on high heat for 6 minutes on each side. Remove from grill to a heat-proof pan and place in the oven for 10 minutes, to finish cooking through.
7. For the herb-yogurt-cucumber sauce:
8. Dice the cucumber and add to a medium bowl. Stir in the remaining ingredients and combine well. Cover and place in refrigerator until ready to use.
9. Slice chicken into strips and place over a bed of spinach, if desired, on a serving platter. Top with herb-yogurt-cucumber sauce and serve.
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