Greek Yogurt Chicken Recipe

• 1 cup plain, low-fat Yogurt
• 1 tbsp Lemon Zest (finely grated)
• 1½ tbsp Lemon Juice
• 2 tbsp Oregano (finely chopped)
• 2 tbsp fresh Parsley Leaves (chopped finely)
• 1 clove Garlic (peeled and crushed)
• ¼ tsp Salt
• 1/8 tsp Black Pepper (freshly ground)
• 4 Chicken Breasts (halved on the bone, skin removed)

• Combine yogurt, lemon zest, lemon juice, oregano, parsley, garlic, salt, and pepper in a bowl. Mix well.
• Place the chicken breasts on a platter and pour 1/4 cup of the yogurt sauce over the chicken.
• Wrap into a plastic sheet and keep refrigerate overnight.
• Refrigerate the remaining sauce.
• Remove the chicken and bring to room temperature.
• Preheat oven to 375 degrees F.
• Place the chicken on a rack in the baking pan and bake for 30 minutes.
• Turn the oven to broil and continue cooking until the chicken is browned on top and completely cooked.
• Remove and pour rest of the sauce.
• Serve.