Wednesday, March 9, 2011

Yogurt Chicken and Carrots

This chicken dish is best marinated for several hours before cooking. I served this with Yellow Pepper and Basil Naan Flatbread, Fried Chickpeas, and rice.

Yogurt Chicken and Carrots
Serves 2

1 chicken breast, cut into pieces
1 white onion, cut into pieces
4 carrots, cut into pieces
1 6 ounce container of 2% Greek yogurt
1 lemon, juiced
1 tablespoon olive oil
1 teaspoon Worcester sauce
1/4 teaspoon red pepper flakes
Salt and pepper

1. Combine all ingredients. Marinate for at least one hour.
2. Bake at 375 degrees for 30 minutes, or until chicken is fully cooked.
3. Serve with rice.

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