yogurt marinated chicken

Total Time: 120m
Servings: 2
Serving Size: 1 piece
Level: Easy
Calories: 620

Dips, Dressings, and Marinades Lunch Main Dishes Diabetes Friendly Gluten Free

Ingredients

2 bone in, skin on chicken breasts
1 cup siggi’s Plain 0% Skyr
2 Tbs whole grain mustard
1 Tbs dijon mustard
1 Tbs honey
1/2 tsp salt
2 Tbs lemon juice
1/2 Tbs fresh thyme leaves
2 Tbs olive oil

Nutrition Facts per serving

Calories 620, Protein 71g, Total Fat 30g, Saturated Fat 6g, Cholesterol 170mg, Sodium 1020mg, Total Carbohydrates 15g, Sugars 12g

Preparation

In a medium mixing bowl combine yogurt, mustard, honey, salt, lemon juice and thyme.

In a large freezer bag, add the chicken and marinade and place in the fridge for 2 hours or overnight.

Preheat oven to 375F*F

Remove the chicken from the bag and pat off excess marinade with a paper towel.

In a heavy duty grill pan over medium high heat, add the olive oil until just barely smoking. Place the chicken breasts in the pan skin side down. Once the skin side is brown, flip the chicken breasts over and place in the oven until they reach an internal temperature of 165*F.

Remove the pan from the oven and allow the chicken breasts to rest for 5-10 minutes. Carve the chicken breast off the bone and enjoy!