Description
Experience a burst of flavor with tender chicken marinated in spicy yogurt, served alongside creamy dill feta and crispy baby potatoes for an unforgettable meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup plain yogurt
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup crumbled feta cheese
- 2 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. In a large bowl, combine yogurt, minced garlic, cumin, paprika, chili powder, salt, and pepper.
- 2. Add chicken breasts and coat well. Cover and refrigerate for at least one hour or overnight.
- 3. In a mixing bowl, combine crumbled feta cheese, fresh dill, and lemon juice. Add water or olive oil for desired creaminess.
- 4. Preheat your oven to 400°F (200°C).
- 5. Toss halved baby potatoes in olive oil with salt and pepper until well coated. Spread on a baking sheet.
- 6. Place both marinated chicken and seasoned baby potatoes in the preheated oven.
- 7. Bake for about 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and potatoes are golden brown.
- 8. Serve marinated chicken alongside crispy baby potatoes drizzled with dill feta cream.
Nutrition
- Serving Size: 1 chicken breast with potatoes (approx. 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 120mg
Keywords: - Marinating overnight enhances flavor significantly. - Substitute dill with rosemary for a different flavor profile. - For added texture, include chopped olives or sun-dried tomatoes in the dill feta cream.