Greek Yogurt Paprika Chicken

• Gluten free

• Meat

  • 4 Scaloppine chicken breasts

• Produce

  • 1 Cilantro or parsley
  • 2 tbsp Garlic
  • 1 tbsp Ginger
  • 2 Lemons

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 tbsp Paprika, smoky
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 3/4 cup Greek yogurt, plain nonfat

Found on skinnyfitalicious.com

Description

Ingredients

• 4 scaloppine chicken breasts (or pound them thin wrapped in plastic with a rolling pin or mallet) ~2 lbs of chicken
• ¾ cup plain, nonfat Greek yogurt
• 1 tbsp smoky paprika
• 1 tsp ground cumin
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tsp salt
• 2 tbsp freshly squeezed lemon juice
• 2 lemons halved
• cilantro or parsley for garnish

Directions

• In a large mixing bowl, combine Greek yogurt, salt, ginger, garlic, paprika, cumin and lemon juice.
• Toss chicken into the bowl generously coating it with the yogurt mix.
• Cover and refrigerate at least 1 hour prior to making it, marinating it longer is better.
• Remove chicken from the refrigerator 30 minutes prior to cooking so it is room temperature prior to cooking.
• Preheat oven to 400 degrees F. Use a roasting pan to arrange chicken in a single layer nestling lemon halves in between.
• Roast chicken 25 minutes at 400 degrees F. Remove chicken from the oven and garnish with cilantro.
• Switch the oven to high broiler setting. Place chicken under the broiler 5-6 minutes to blacken the edges a bit. Remove and devour!

Nutrition