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!
Cook time 45 min
Prep time 15 min
Ingredients:
2 tbsp lemon juice6 tsp dried oregano
1 tsp coriander leaves
6 garlic cloves
3 tbsp olive oil
1 dash salt
1 dash black pepper
2.50 lb chicken breasts
5 tbsp mayonnaise salad dressing
2/3 cup greek yogurt
1 tbsp sugar
2 tbsp vinegar
1 tbsp fresh parsley
1 tsp lemon juice
2 cups white rice
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.
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 per serving
6 ServingsCalories 530kcal
Protein 50g
Carbohydrates 54g
Fiber 1.69g
Sugar 3.95g
Fat 16g
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