Chicken Breasts with Yogurt & Feta
Submitted by TracyC6
Yogurt-marinated grilled chicken breasts topped with crumbled feta, fresh dill, and briny kalamata olives. A bright Greek-inspired dinner that’s mostly hands-off and ready under an hour.
YIELD
4 servingsPREP
45 minCOOK
8 minREADY
55 minYogurt does double duty here: it tenderizes the chicken during a quick marinade and becomes the creamy sauce you spoon over the top at serving.
Garlic and oregano give the marinade its Greek backbone, while crumbled feta melts into salty, tangy pockets on the hot chicken straight off the grill.
Finished with fresh dill and a scatter of kalamata olives, this plate looks and tastes like something you’d eat overlooking the Aegean.
Most of the time is hands-off marinating, so the actual cooking takes barely 10 minutes.
Kitchen Tips
- Marinate for the full 30 minutes. The yogurt’s acidity tenderizes the surface of the chicken and helps the seasoning penetrate.
- Reserve that quarter cup of yogurt mixture before adding the raw chicken. It becomes your serving sauce without any cross-contamination worries.
- Sprinkle the feta on after you flip the chicken so it softens in the heat without falling through the grill grates.
- Use full-fat Greek yogurt for a richer marinade if you prefer. Non-fat works fine but the coating will be thinner.
Ingredients
Directions
In a medium bowl, mix together the yogurt, garlic, oregano, salt, andamp; pepper.
Reserve a small amount (¼ cup) to serve with the chicken. Add the chicken breasts to the bowl with the yogurt mixture, turning to coat, and allow to marinate for 20 to 30 minutes.
Grill or broil the chicken breasts for a few minutes on each side, sprinkling them with the crumbled feta after turning them the first time.
Garnish with chopped dill and olives and serve with the reserved sauce.
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