Thinking about what to cook with chicken breast and yogurt I searched the net to find ideas. I finally found three different recipes, which somehow I liked, but also didn’t like… but the combination of some of the cooking suggestions of all three recipes gave me the idea for this one, and it turned out really tasty. It is full of proteins and low calories, so it is ideal also for someone who pays attention to his weight.

What you need:
For the marinade:
4 chicken breasts (700-800gr)
200 gr low fat Greek yogurt (2%)
1 lemon (juice and peel)
1 Tbsp olive oil
½ tsp each dry oregano, dry spearmint, dry tarragon
1 tsp salt
1 Tbsp honey
pepper to taste

Other ingredients:
1 large carrot
1 large zucchini
1 garlic clove
2 Tbsp olive oil
100 gr low fat fresh cheese
3 Tbsp Parmesan (optional)

How to prepare:
Cut the chicken breasts into equally thick pieces (appr. 1cm thick). Grate the lemon peel finely and squeeze the lemon juice. In a bowl with lid mix the yogurt with all ingredients. Add the chicken breasts and mix well. Cover with the lid and keep refrigerated at least for 3 hours or over night.

Preheat the oven on 200°C.

Cut the carrot and the zucchini into julienne stripes (alternatively cut into four lengthwise and then in slices), chop the garlic finely. Fry the vegetables and the garlic in a pan with 1 Tbsp of olive oil until soft, then add into a high baking tin (20x30cm) and cook in the oven for appr. 15 minutes.

Remove the marinated chicken breast from the bowl, saving as much of the marinade as possible (remove the marinade from the meat with a spoon and save with the rest of the marinade).

In a pan heat 1 Tbsp of olive oil and fry the chicken breasts from all sides for 2-3 minutes on medium heat until slightly brown.

Remove the vegetables from the oven. Reduce the heat to 150°C. Add the chicken breast on top of the vegetables. Cover with the remaining marinade and sprinkle with Parmesan cheese (optional). Bake in the oven for 25-30 minutes.

Serve with tagliatelle.