Greek Lemon Chicken with Garlicky Yogurt Sauce
Mediterranean Quinoa Pilaf
Ingredients
- 6 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 cloves garlic, minced and divided
- 1 cup plain 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 half of 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, remaining half of 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.
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