Description
Flavorful Spicy Yogurt Marinated Chicken with Crispy Potatoes
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (or 4 thighs)
- 3/4 cup plain yogurt (use dairy-free if needed)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 garlic cloves, minced
- 1/2 teaspoon chili flakes (adjust to taste)
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/2 cup Greek yogurt (or coconut yogurt for dairy-free)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- In a large bowl, whisk together yogurt, olive oil, lemon juice, and spices. Add chicken and coat well. Cover and marinate in the fridge for at least 30 minutes or up to 8 hours.
- Toss halved potatoes with olive oil, garlic powder, thyme, salt, and pepper. Spread on a baking sheet.
- Bake potatoes at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp.
- Heat a skillet or grill pan over medium-high heat. Remove excess marinade and cook chicken 5–6 minutes per side until internal temperature reaches 165°F (74°C).
- In a bowl, mash feta with yogurt, lemon juice, dill, and garlic. Mix until creamy and season with salt and pepper.
- Plate sliced chicken with crispy potatoes and drizzle with dill feta cream. Garnish with fresh dill or chili flakes.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg