Greek Yogurt-Marinated Chicken + Cucumber Salad

Ingredients

Chicken

• 7 oz raw boneless, skinless chicken breast

• ¼ cup nonfat plain Greek yogurt

• 1 tbsp lemon juice

• 1 clove garlic, minced (or ½ tsp garlic powder)

• ½ tsp paprika

• Salt & pepper to taste

Cucumber Salad

• 1 cup cucumber, sliced

• 2 tbsp red onion, thinly sliced

• 1-2 tsp vinegar (red wine or apple cider)

• Salt to taste

Directions

Marinate the Chicken

1. In a bowl, mix Greek yogurt, lemon juice, garlic, paprika, salt, and pepper.

2. Coat chicken completely.

3. Cover and marinate at least 2 hours (up to 24 hours). The yogurt's acidity tenderizes the chicken without adding fat.

Cook the Chicken

Oven method (best for consistency):

1. Preheat oven to 425°F.

Cook the Chicken 2

Oven method (best for consistency):

1. Preheat oven to 425°F.

2. Place chicken on a lined baking sheet.

3. Bake 16-20 minutes, until internal temp hits 165°F.

4. Rest 5 minutes, then slice.

Grill option: Medium-high heat, ~5-6 minutes per side.

3 Make the Cucumber Salad

1. Toss cucumber and red onion with vinegar and salt.

2. Let sit 5-10 minutes before serving.