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Mediterranean Yogurt Chicken with Greek Salad and Pita
1 hServes 3Nutri-Score B€€
B
1 h
1 hMediterranean Yogurt Chicken with Greek Salad and Pita
what you need
Ingredients
chicken breasts (large, raw)Meat3 pieces
whole fat Greek yogurt (heaping spoonfuls)Dairy60 g
lemon (juice and zest)Produce1 piece
smoked paprikaSpices3 g
paprikaSpices3 g- onion powderSpices3 g
garlic powderSpices3 g
oregano (dried)Spices2 g
basil (dried)Spices2 g
coriander (ground)Spices2 g
saltSpices4 g
black pepper (ground)Spices2 g
cucumbers (chopped and cleaned)Produce2 pieces
tomatoes (chopped)Produce3 pieces
kalamata olives (pitted)Pantry100 g
Greek feta (cut into cubes)Dairy200 g- lemon (juiced, for the salad)Produce1 piece
- grape mist vinegarPantry15 ml
olive oil (good quality)Pantry60 ml- pita breadsBakery3 pieces
- rosemary (dried or chopped)Spices2 g
hummus (to serve)Fresh150 g
per serving
Nutrition
682kcal
- Carbs
- 43 g
- Proteins
- 48 g
- Fat
- 35 g
what you’ll use
Tools
Oven
Baking dish
Mixing bowl
Grater
step by step
Method
- Step 1
Marinate the chicken
- Place the chicken breasts in a bag or bowl.
- Add the Greek yogurt, lemon juice and zest, smoked paprika, paprika, onion powder, garlic powder, oregano, basil, coriander, salt and pepper.
- Mix well so the chicken is fully coated.
- Step 2
Prepare the Greek salad
- Chop the cleaned cucumbers and tomatoes and add them to a bowl with the pitted kalamata olives.
- Cut the feta into cubes and add it to the salad.
- Dress with the juice of a lemon, the grape vinegar and the olive oil, then toss.
- Step 3
Season the pitas
- Drizzle the pitas with olive oil and sprinkle with salt and rosemary.
- Warm them up until lightly toasted.
- Step 4
Bake the chicken
- Place the marinated chicken in a baking dish.
- Bake at 230 °C for about 40 minutes, then check; large breasts may need more time until cooked through.
- Step 5
Serve
- Serve the chicken with the Greek salad, the warm pitas and the hummus drizzled with olive oil.