Garlicky Yogurt Chicken & Roasted Veggies

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This delicious chicken recipe is very easy to prepare and the best part is that it is healthy and light!  Marinate the night before and the next day you are ready to go!  This recipe is perfect for two, but you can easily double it to feed four people.
2 chicken breasts
6 garlic cloves, minced
1/2 T. chopped fresh parsley
1/2 T. chopped fresh basil
1 t. salt
1 t. freshly ground black pepper

1 cup Panko bread crumbs

6 oz. plain, nonfat Greek yogurt
1 large red onion, cut into wedges
1 large red bell pepper, cut into strips
4 slices lemon
The night before:
Pound chicken breasts slightly until they are the same thickness, not too thin.  In a medium bowl, mix the yogurt, garlic, fresh herbs, salt and pepper.  Taste and adjust seasoning accordingly.  Pierce chicken breasts with a fork in several places and combine with the yogurt mixture.  Mix the chicken breasts in the yogurt mixture thoroughly to coat well.  Cover and refrigerate.
The next day:
Grease a baking dish and preheat oven to 375 degrees.
Place Panko bread crumbs in a dish and coat chicken breasts in bread crumbs completely.  Place chicken breasts in baking dish.  Surround chicken breasts with onions and red bell peppers.  Top chicken with lemon slices.  Drizzle everything with a little olive oil, mostly the veggies.  Sprinkle veggies with a little salt and pepper.  
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Bake for about 45 minutes & enjoy!!

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