Greek Lemon Chicken with Garlicky Yogurt Sauce
Mediterranean Quinoa Pilaf
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1 tsp Greek seasoning, divided
- ½ tsp pepper
- 3 Tbsp olive oil
- 2 lemons, halved crosswise
- ½ cup dry white wine (or use broth)
- 2 tsp jarred roasted minced garlic, divided (or use regular jarred minced garlic)
- 1 cup 2% reduced-fat Greek yogurt
- 2 Tbsp chopped fresh dill
Instructions
- Sprinkle chicken with ¾ tsp seasoning and pepper. Cook in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes per side or until browned. Remove from pan.
- Cook lemons, cut sides down, in pan 2 to 3 minutes or until browned. Remove from pan.
- Add wine and 1 tsp garlic, stirring to loosen browned bits from pan; return chicken to pan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until chicken is done.
- Combine yogurt, ¼ tsp seasoning, 1 tsp garlic, and dill. Serve with chicken.
Side Dish Ingredients
- 1 cup quinoa
- 1 pint grape tomatoes, halved
- 1 seedless cucumber, diced
- 1 (4-oz) pkg crumbled feta cheese
- ½ cup pitted kalamata olives
- 2 Tbsp olive oil
Side Dish Instructions
- Cook quinoa according to package directions; rinse under cold water to cool.
- Toss together quinoa and remaining ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
309
|
241
|
550
|
| Fat (g) | 12 | 13 | 25 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 42 | 8 | 50 |
| Carb (g) | 2 | 24 | 26 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 250 | 326 | 576 |
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