30 min · 1 serving · @The Artistic Cook
Yogurt-Marinated Pan-Roasted Chicken
Lean chicken breast brushed with a garlicky yogurt and paprika marinade, pan-roasted until golden and juicy, served with sautéed peppers, carrots and green beans.
Nutrition per serving
- 225 kcal
- 29 g protein
- 11 g carbs
- 7 g fat
Ingredients
- 120 g chicken breast fillet
- ½ tbsp yogurt
- ¼ tsp salt
- 1 pinch black pepper
- ¼ tsp garlic powder
- 1 pinch paprika
- ¼ tsp onion powder
- 1 pinch dried oregano
- ½ tsp olive oil, for the chicken
- ¼ tsp olive oil, for the vegetables
- 50 g red bell pepper, cubed
- 50 g carrot, cubed
- 50 g green beans, cut
- 1 pinch garlic herb seasoning
- 1 pinch salt and pepper, for the vegetables
Steps
- Pound the thick side of the chicken flat and score a few shallow cuts.
- Mix the yogurt, salt, pepper, garlic powder, onion powder, paprika and oregano and brush over both sides.
- Sauté the vegetables in olive oil with salt, pepper and garlic herb seasoning over medium heat for 10-12 minutes, then set aside.
- Pan-fry the chicken scored side down for 5-6 minutes, flip and cook another 6 minutes until golden and cooked through.
- Rest for 5 minutes, slice and serve with the vegetables.
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