Greek Yogurt-Marinated Chicken with Zucchini Noodles

Name: Greek Yogurt-Marinated Chicken with Zucchini Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 2 serving
Ingredients: 1/4 cup plain nonfat Greek yogurt; 3 tablespoons fresh lemon juice; 2 teaspoons honey; 3/4 teaspoon chia seeds; 1 teaspoon olive oil; 3/4 teaspoon garlic; salt and pepper; 8 ounces chicken breast; 2 large zucchinis (or 3 medium); 1/3 cup reduced-fat feta cheese; minced parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings
2
Calories
284 kcal
Course
Main Course, Dinner
Cuisine
American

Greek Yogurt-Marinated Chicken with Zucchini Noodles

Xochitl Lang

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This chicken is marinated in Greek yogurt, chia seeds and lemon juice, then baked and served over zucchini noodles for an easy and healthy weeknight dinner!

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Ingredients

Servings

1/4 cup plain nonfat Greek yogurt
3 tablespoons fresh lemon juice plus additional for drizzling
2 teaspoons honey
3/4 teaspoon chia seeds
1 teaspoon olive oil plus additional for drizzling
3/4 teaspoon garlic minced
salt and pepper
8 ounces chicken breast
2 large zucchinis (or 3 medium)
1/3 cup reduced-fat feta cheese
minced parsley for garnish

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Instructions

In a medium bowl, whisk together the Greek yogurt, lemon juice, honey, chia seeds, olive oil, garlic, and a pinch of salt and pepper. Place the chicken into the bowl and spoon the mixture over the top so it is well covered. Cover the bowl and refrigerate for at least 2 hours, or overnight.
Once the chicken has marinated, preheat oven to 350°F. Pour the chicken and yogurt mixture into a small baking dish. Bake until the chicken is no longer pink throughout, about 25-30 minutes. Cover and set aside for 5 minutes to let the meat rest.
While the chicken cooks, spiralize the zucchini noodles using the 3mm-blade of your spiralizer. You can use a mandolin if you don’t have a spiralizer. Place the noodles into a strainer and set over the top of a medium bowl. Lightly sprinkle the zucchini noodles with salt, and let sit for 30 minutes to release the water, stirring around every so often.
Squeeze out as much remaining liquid from the zucchini noodles as you can, and place into a bowl. Drizzle with a little bit of olive oil and a squeeze of fresh lemon juice. Toss to evenly coat, and divide between two plates.
Place the chicken on top of the zucchini noodles and whisk the sauce until it begins to emuslify (it will be a little clumpy). Divide the sauce over top of each plate.
Sprinkle with feta cheese and parsley. Serve immediately.

Nutrition Information

Show Details

Calories 284kcal (14%) Carbohydrates 17g (6%) Protein 35g (70%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 87mg (29%) Sodium 380mg (16%) Potassium 1004mg (29%) Fiber 3g (12%) Sugar 13g (26%) Vitamin A 429IU (9%) Vitamin C 46mg (51%) Calcium 78mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 284 kcal

% Daily Value*

Calories	284kcal	14%
Carbohydrates	17g	6%
Protein	35g	70%
Fat	9g	14%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Cholesterol	87mg	29%
Sodium	380mg	16%
Potassium	1004mg	21%
Fiber	3g	12%
Sugar	13g	26%
Vitamin A	429IU	9%
Vitamin C	46mg	51%
Calcium	78mg	8%
Iron	1mg	6%