This quick and easy recipe delivers juicy, flavorful chicken breasts—perfect for your Sunday meal prep! Serve them with your favorite sides; I paired mine with an Asian cucumber salad and roasted sweet potatoes.
Preparation
5
min
Cooking
25
min
Portion
4
Ingredients
Marinade
- 30 ml (2 tbsp) plain Greek yogurt, 0% MF
- 15 ml (1 tbsp) sumac*
- 7.5 ml (½ tbsp) harissa
- 2 boneless, skinless chicken breast halves
- Salt and pepper, to taste
Preparation
- In a bowl, mix all the marinade ingredients.
- Add the chicken, coat well, cover, and refrigerate for 1 hour (or overnight for enhanced flavor). For a quick version, marinate for 20 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the chicken on the baking sheet, season with salt and pepper if desired, and bake for about 25 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve with your favorite sides.
Notes
Keeps for up to 3 days in an airtight container in the refrigerator.
*Sumac can be substituted with a blend of dill, lemon, and paprika.
Registered Dietitian Nutritionist in Quebec City
