5 from 6 votes
Greek Yogurt-Marinated Chicken with Zucchini Noodles
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!
Prep Time
15 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings:
2
Calories:
284 kcal
Course:
Main Course, Dinner
Cuisine:
American
Ingredients
- 1/4 cup Greek yogurt plain, nonfat
- 3 tablespoons lemon juice plus additional for drizzling, fresh
- 2 teaspoons honey
- 3/4 teaspoon chia seeds
- 1 teaspoon olive oil plus additional for drizzling
- 3/4 teaspoon garlic minced
- salt
- black pepper
- 8 ounces chicken breast
- 2 zucchini large, or 3 medium
- 1/3 cup feta cheese reduced-fat
- parsley for garnish, minced
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 284
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.