Ingredients
2cupsGreek yogurt
3tbspextra-virgin olive oil
2tbspsherry vinegar
4tspcurry powder
1tspground cumin
¼cupchopped fresh dill
2clovesgarlicminced
1tbsplemon zest
ground black pepper to taste
6ozskinlessboneless chicken breast halves
Preparation
Combine yogurt with olive oil, vinegar, curry powder, and cumin in a large bowl.
Add dill, garlic, and lemon zest to the marinade. Season with pepper.
Submerge the chicken in the marinade and coat well. Cover the bowl and refrigerate for 2 to 4 hours.
Remove chicken from marinade; let rest until chicken reaches room temperature for about 30 minutes.
Preheat the oven to 375 degrees F. Lightly grease a baking pan with oil.
Place the chicken on the prepared baking pan, making sure chicken pieces are not touching.
Bake in the preheated oven for 15 minutes. Flip and continue cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Remove chicken from oven and cover loosely with aluminum foil. Let rest for 5 minutes before serving.
