Greek Yogurt and Garlic Baked Chicken

A super easy recipe that only has a little bit of preparation. Ok you got me, 4 hours at least! But you can prepare the yogurt mixture and the chicken in the morning before work and until you come home it will have done the job itself. The only thing left for you to do is place the chicken in a pan, add the veggies you love, some lemon slices – my new favorite, they give super extra taste – and some oil and your chicken is ready to jump in the oven!


Ingredients
4 chicken breasts
6 garlic cloves, minced
1/2 cup Greek yogurt
1/2 tablespoon fresh thyme leaves
1/4 cup bread crumbs
fresh veggies (from package – your choice)
1 red onion cut in chunks
1 lemon cut in slices
salt and fresh ground pepper
extra virgin olive oil

Processed with VSCOcam with f2 preset
Procedure
Lightly pound the chicken just enough to even it out. Do not pound it thin. We want it thick enough. Place the chicken in a large bowl and season with salt and pepper. Set aside and let it rest.

In a separate bowl put garlic, Greek yogurt, and thyme and mix them until they are combined. Pour the yogurt mixture over your chicken. Mix until chicken is thoroughly coated. Cover it with plastic wrap and refrigerate for 4 to 6 hours.

Preheat your oven to 375 C. Remove the chicken from bowl and shake off any excess. You should discard yogurt mixture. Put the chicken on the prepared baking pan and add the veggies and the onion. I used a package that contained carrots, broccoli and cornflower. Add the lemon slices for extra taste!

Sprinkle the chicken breasts with the bread crumbs and some extra virgin olive oil. Bake for 45 minutes, or until chicken is done. Enjoy!

(Recipe inspired from diethood.com)

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