Recipe of the Week 8/15: Greek Yogurt Paprika Chicken

1 lb chicken breasts
3/4 cup Greek yogurt
1 tbsp paprika
1 tsp cumin
1/2 tsp salt
2 tbsp garlic minced
1 tbsp ginger minced
2 tbsp lemon juice
2 lemons halved
cilantro for garnish optional

Place each chicken breast on a cutting board, flat side down. Put the palm of your non-cutting hand on the top
of the breast, and, using a very sharp knife, slowly cut horizontally through the breast, starting with cutting into
the long, thick side. You should get 4 approximately equal slices of chicken. If some breasts are smaller, you
do not need to cut them.
Place plastic wrap on the top of each chicken breast, and pound with a mallet or cup on the cutting board. The
goal is to get the chicken flat and thin about 1/2-inch to 1-inch thickness.
In a large mixing bowl, combine Greek yogurt, salt, ginger, garlic, paprika, cumin and lemon juice. Add each
chicken one at a time to the bowl and coat with the mixture. Place on a plate and repeat for all chicken
breasts.
Cover and refrigerate 1 hour - marinating longer is okay too.
Remove chicken from the refrigerator 25 minutes prior to cooking so it is room temperature prior to cooking.
Preheat oven to 400 F. Using a roasting pan or large glass baking dish, arrange chicken in a single layer
nestling lemon halves in between.
Roast chicken 25 minutes. Remove chicken from the oven and garnish with cilantro.
Switch the oven to high broil. Place chicken under the broiler 5-6 minutes to blacken the edges a bit. Remove
and serve!

Meal Plan Check Boxes:
4 Proteins
1 Fat
Nutritional Facts: Serving 4 oz. Calories 180, Fat 4g, Saturated Fat 1 g, Cholesterol 74 mg, Sodium 440 mg,
Carbohydrates 10g, Fiber 2g, Sugar 3 g, Protein 29g

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