Yogurt is one of my staple foods. I eat it as a snack almost every day, and I love using it in all kinds of recipes. I especially love it as a marinade for chicken. It helps tenderize the meat and makes a great neutral base for a wide range of spices. Yogurt-marinated chicken has become one of my meal prep staples. No joke—I’ve been making a version of this almost weekly for months now, so I figured it was time to finally post a recipe.
There are so many ways to vary the spices depending on what you plan to serve it with. This version is a very basic one I like to serve with salad and Mediterranean-style roasted veggies like eggplant and zucchini. I’d love to hear what you make with this.
- 1 cup plain Greek yogurt
- 1 teaspoon each garlic powder, dried parsley
- Sea salt and pepper to taste
- 2-4 tablespoons water, or more if needed, if thin out
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- Whisk together yogurt and spices. Add water by the tablespoon to thin out.
- In a resealable plastic bag or container with a lid, coat chicken with yogurt mixture. Allow to marinate in the fridge for at least one hour.
- When you’re ready to cook, preheat oven to 425 degrees F. Spread chicken on a foil-lined baking sheet. Bake chicken at 425 for 22-25 minutes or until chicken is cooked through (an internal temperature of 165 degrees F).
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