Effortless Eating System: Greek Lemon Chicken
Great dinner to prep and store this week!
Ingredients
4 boneless skinless chicken breasts
1/4 cup olive oil
5 garlic cloves chopped
1/2 lemon juiced (about 2 Tablespoons)
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon Greek seasoning
1/4 cup Greek yogurt
Instructions
1. In a mixing bowl, combine the olive oil, chopped garlic, lemon juice, paprika, salt, black pepper, Greek seasoning, and Greek yogurt. Mix well to create a creamy and flavorful marinade.
1/4 cup olive oil, 5 garlic cloves, 1/2 lemon, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 Tablespoon Greek seasoning, 1/4 cup Greek yogurt
2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the yogurt-based marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and place it in the refrigerator. Allow the chicken to marinate for at least 30 minutes, or ideally, overnight for maximum flavor infusion.
4 boneless
3. When ready to cook, remove the chicken from the refrigerator, and let it sit at room temperature for about 15-20 minutes. This helps the chicken cook more evenly. Heat a large skillet or grill pan over medium-high heat.
4. Add a drizzle of olive oil to the hot pan to prevent sticking. Carefully place the marinated chicken breasts onto the hot pan. Sear the chicken on one side for about 4-5 minutes, or until a golden-brown crust forms. Flip the chicken breasts and sear the other side for an additional 4-5 minutes.
5. Use a meat thermometer to check the internal temperature of the chicken breasts. They should reach an internal temperature of 165°F (75°C) to ensure they are fully cooked and safe to eat. If needed, cover the pan with a lid or foil to help the chicken cook through while maintaining moisture.
6. Once the chicken is fully cooked, remove it from the pan, and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, keeping it juicy and tender.
7. Slice the rested chicken breasts and arrange them on a serving platter. Serve any remaining yogurt sauce on the side for dipping or drizzling.
