Ingredients
6
6 servings
- •1 cup plain yogurt
- •1 tablespoon extra-virgin olive oil
- •1 tablespoon white wine vinegar
- •1 tablespoon chopped fresh oregano
- •1 green onion, sliced
- •1 ½ teaspoons ground cumin
- •1 teaspoon salt
- •½ teaspoon paprika
- •1 pinch freshly ground black pepper
- •1 pinch cayenne pepper, or to taste
- •6 skinless, boneless chicken breast halves
- •1 sprig spearmint, chopped
Instructions
- Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.
- Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
- Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
- Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.
Nutritional Facts
Per 6 servings
- Calories: 181
- Carbohydrate: 4g
- Fat: 6g
- Fiber: 0g
- Protein: 27g
- Sugar: 3g
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