Lemon-yogurt chicken with oregano white sauce and rice
Flavorful Lemon-Yogurt Chicken with Oregano White Sauce and Rice: A zesty and creamy delight! Marinate juicy chicken breasts in a tangy blend of lemon juice, garlic, and olive oil, then pair it with a rich oregano yogurt sauce that's enlivened with fresh parsley and a touch of sugar. Serve over fluffy white rice for a comforting dish that's both refreshing and satisfying. Perfect for weeknight dinners or special gatherings!
- 03 Jun 2025
- Cook time 45 min
- Prep time 15 min
- 6 Servings
- 15 Ingredients
Lemon-yogurt chicken with oregano white sauce and rice is a delightful and flavorful dish that combines the zestiness of lemon, the creaminess of yogurt, and the aromatic touch of oregano. This recipe offers a wonderful balance of acidity, richness, and herbaceous notes, making it a perfect meal for any occasion. Paired with fluffy white rice, this dish is not only delicious but also easy to prepare.
Ingredients:
Instructions:
- In a large bowl, combine the lemon juice, dried oregano, coriander leaves, minced garlic, olive oil, salt, and black pepper.
- Add the chicken breasts to the marinade, ensuring they are well coated. Cover and let them marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
- While the chicken is marinating, rinse the white rice under cold water until the water runs clear.
- In a medium saucepan, bring 4 cups of water to a boil.
- Add the rice and a dash of salt if desired. Reduce the heat to low, cover the saucepan, and let it simmer for 18-20 minutes, or until the rice is fully cooked and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.
- Preheat your oven to 375°F (190°C).
- In an ovenproof skillet or a baking dish, arrange the marinated chicken breasts in a single layer.
- Bake the chicken in the preheated oven for 25-30 minutes, or until fully cooked through and their internal temperature reaches 165°F (74°C).
- Optional: For a nicely browned top, place the chicken under the broiler for the last 2-3 minutes.
- While the chicken is baking, mix together the mayonnaise salad dressing, Greek yogurt, sugar, and vinegar in a medium bowl.
- Stir in the finely chopped fresh parsley and lemon juice until everything is well combined.
- Season with salt and pepper to taste.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes.
- Serve the chicken breasts on a bed of steamed white rice, drizzled generously with the oregano white sauce.
- Garnish with additional fresh parsley if desired.
Tips:
- Marinate the chicken for at least 30 minutes to allow the flavors to infuse properly. For even better results, let it marinate overnight.
- Use a meat mallet to pound the chicken breasts to an even thickness. This ensures even cooking and more tenderness.
- Cook the rice while the chicken is marinating to save time and ensure everything is ready at the same time.
- When making the sauce, whisk continuously while adding the yogurt to avoid curdling.
- Adjust the seasoning to your taste – feel free to add more lemon juice or herbs if desired.
- If you prefer a fresher taste, garnish with freshly chopped parsley and a squeeze of lemon juice before serving.
Lemon-yogurt chicken with oregano white sauce and rice is a satisfying and flavorful meal that is sure to impress. The tender chicken, coated in a tangy lemon-yogurt marinade and paired with a creamy oregano-infused white sauce, is complemented perfectly by the fluffy white rice. This recipe is simple to follow and delivers incredible taste, making it a great addition to your cooking repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 530kcal | 26% |
| Protein | |
| Protein 50g | 33% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 1.69g | 4% |
| Sugar 3.95g | 4% |
| Fat | |
| Fat 16g | 19% |
| Saturated 3.23g | 11% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 170mg | 30% |
| Vitamin B1 0.55mg | 46% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 20mg | 131% |
| Vitamin B6 1.71mg | 101% |
| Vitamin B9 170ug | 42% |
| Vitamin B12 0.60ug | 25% |
| Vitamin C 3.49mg | 4% |
| Vitamin E 1.75mg | 12% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.24mg | 26% |
| Iron, Fe 4.14mg | 38% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 520mg | 42% |
| Potassium, K 790mg | 23% |
| Selenium, Se 54ug | 101% |
| Sodium, Na 230mg | 15% |
| Zinc, Zn 2.20mg | 20% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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