Ingredients
8
8 servings
- •0.25 cup plain yogurt
- •0.25 cup lemon juice
- •0.25 cup canola oil
- •3 tablespoons white vinegar
- •4 cloves garlic, crushed
- •1 teaspoon salt
- •1 teaspoon smoked paprika
- •1 teaspoon ground cumin
- •1 teaspoon dried oregano
- •2 pounds boneless, skinless chicken breasts, sliced
- •2 tablespoons canola oil, or as needed
Instructions
- Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 230
- Carbohydrate: 2g
- Fat: 14g
- Fiber: 0g
- Protein: 24g
- Sugar: 1g
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