Lemon Greek Yoghurt Chicken

Lemon greek yoghurt chicken

Serves: ~4-6                                                                                     

Ingredients:

o   2-3x large chicken breasts

o   1/3 cup Greek yoghurt

o   ¼ cup olive oil

o   2 lemons

o   3 tablespoons minced garlic

o   Dried oregano

o   Dried mixed herbs

o   Salt and pepper

o   Optional: chopped sundried tomatoes or olives to garnish

    To Serve:

o   1x red capsicum, 1x eggplant, 1x carrot, 2x zucchinis, ¼ of a jap Pumpkin

Method:

1.   Prepare the marinade in a large bowl: mix the Greek yoghurt, olive oil, zest and juice of 1 lemon, minced garlic, herbs and season with salt and pepper.

2.   Pour half of the marinade into a separate bowl or container. Add the chicken breasts (either whole or cut into chunks) in the large mixing bowl with the remaining marinade. Marinate the chicken for at least 30 minutes – 3 hours.

3.   While the chicken is marinating, chop all vegetables: capsicum into strips, eggplant into chunks, carrot into sticks, zucchinis into slices, pumpkin into chunks. Prepare two oven trays with baking paper and turn the oven onto 180 degrees fan forced (200deg no fan). 

4.   Arrange the pumpkin and carrot on one tray as these will take longer to cook and arrange the rest of the vegetables on the other tray. Spray with olive oil and season with salt, pepper, dried oregano, and mixed herbs.

5.   Pour the chicken into an oven proof dish and place in the oven. Add the pumpkin and carrot tray at the same time as the chicken and cook for ~20-30 minutes.

6.   Check the chicken. If the chicken juices run clear, pour out the juice and add remaining marinade that was previously set aside. Cook for another 20-30 minutes or until the chicken is fully cooked through. Add the tray of softer vegetables into the oven for the remaining 20-30 minutes with the chicken and pumpkin/carrot.

NOTE: This recipe is perfect for meal prepping and freezing.

*Recipe adapted from foodiecrush.com