Mediterranean Chicken
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Capturing the simplicity found in sun-drenched Mediterranean cuisine, these grilled chicken breasts melt under the influence of bright, vibrant lemon.

Capturing the simplicity found in sun-drenched Mediterranean cuisine, these grilled chicken breasts melt under the influence of bright, vibrant lemon.

Mediterranean Chicken
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 3/4 cup plain Greek yogurt (like Fage or Chobani)
  • 4 Tablespoons olive oil
  • 2 teaspoons paprika
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cinnamon
  • 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don’t like heat)
  • Zest from one lemon
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1/2 teaspoon freshly ground black pepper
  • 6 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts cut into large bite-sized pieces
Instructions
  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  2. Place the chicken in a zip lock bag and pour the marinade all over the chicken, coating well.
  3. Cover and refrigerate at least eight hours or overnight.
  4. Preheat a skillet with grill groves to medium-high heat. To grease the pan, use a paper towel and wipe all over the pan.
  5. Grill the chicken kebabs until golden brown and cooked through, turning occasionally, 10 to 15 minutes
Serving size: 185 Calories: 381 Fat: 20.3 Saturated fat: 5.0 Carbohydrates: 4.4 Sugar: 2.1 Sodium: 114 Fiber: 0.7 Protein: 37.7

Wow!  Just wow.  I accidentally discovered this Mediterranean chicken dish while taking a walk at lunch time.  They serve them as kabob’s with rice pilaf.  I asked to have mine with their cucumber and tomato salad.  Perfect decision.

The chicken was seasoned to perfection.  Which leads me to this recipe.  I don’t care for kabobs..  Simply because I hate trying to get cooked meat off the stick to eat it.  Therefore, I am skipping the stick in this recipe.  It is out of this world.

Capturing the simplicity found in sun-drenched Mediterranean cuisine, these grilled chicken breasts melt under the influence of bright, vibrant lemon.My main concern is to remind you not to marinate this for more than 24 hours and leftovers tend to get a little sour from the lemon with the yogurt.  But fresh off the grill equals perfection in my book.

Of course this is a perfect recipe that fits in with my weight loss challenge.  Which leads this to a win-win situation.  I am headed into my fifth week of the challenge slightly short of where I would like to be.  However it is doable.  I do have the challenge of traveling for business three days this week.  I have a cooler to pack my water, yogurt and some chicken. I hope it will be enough.

Thanks for stopping by and have a great day.

Marlene

 

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