Greek-Style Baked Chicken with Herb Yogurt

I absolutely love this recipe! It does well with my blood sugar and keeps me satisfied for the rest of the night!

Ingredients (Serves 4)

For the Chicken

4 boneless, skinless chicken breasts
3 tablespoons olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Yogurt Sauce

1 cup plain non-fat Greek yogurt
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/4 teaspoon onion powder
1/2 cucumber, diced
Salt and pepper to taste

Instructions

1. Marinate the Chicken

In a bowl, mix olive oil, lemon juice, minced garlic, oregano, paprika, cumin, salt, and pepper. Add the chicken breasts, ensuring they’re evenly coated. Cover and marinate in the fridge for at least 30 minutes (or up to 8 hours for more flavor).

2. Prepare the Yogurt Sauce

In a separate bowl, combine the yogurt, garlic powder, dill, onion powder, salt, and pepper. Fold in the diced cucumber. Cover and refrigerate until ready to serve.

3. Bake the Chicken

Preheat the oven to 375°F. Place the marinated chicken breasts in a baking dish and pour any remaining marinade over the top. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

Greek-Style Roasted Vegetables

Ingredients (Serves 4)

1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 red bell pepper, cut into chunks
1 small red onion, cut into wedges
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crumbled feta cheese (optional, for serving)

Instructions

1. Preheat the Oven

Preheat your oven to 400°F and line a baking sheet with parchment paper or foil.

2. Prepare the Vegetables

In a large bowl, combine zucchini, squash, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with oregano, garlic powder, smoked paprika (if using), salt, and pepper. Toss until evenly coated.

3. Roast the Vegetables

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

4. Add Feta (Optional)

If using, sprinkle crumbled feta cheese over the vegetables as soon as they come out of the oven for a tangy, creamy touch.

5. Serve

Plate the roasted vegetables alongside the chicken and yogurt. The flavors will all tie together beautifully!

keep up with me:

New! Subscribe to my YouTube Channel

Follow my blog with the link in the left hand side bar (or bottom of the page if on cell).

Follow the My 30 Point Life Blog Updates on Pinterest

Follow and like me on my Facebook Page.

Join my Instant Pot Healthy Recipes group on Facebook.

Like my blog?  My first and second novels have been released!  It’s set in a small, holiday obsessed town, and if you love Hallmark movies you’ll love this book series!

The first book in the series is called Going Home. Becca, our heroine,  returns home after a 25 year absence to reclaim a sentimental family heirloom.  She hopes to go in and out unnoticed, especially by the man she’s loved since she was eight years old.

The odds are stacked against Becca, small towns being what they are.  Her 25 year old secret is about to be exposed, and she just might get a second chance at love.

Click here for a look inside!

Follow my Author page for updates