- 1 1/2 cups plain Greek yogurt
- juice of 2 lemons
- zest of 1 lemon
- 1/4 cup olive oil
- 2 Tablespoons garlic, minced
- 2 teaspoons oregano
- 2 teaspoons mint*
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon nutmeg
- 1/2 cup fresh parsley, chopped
- salt
- pepper
- 1 1/2 lbs boneless chicken breasts, sliced into cutlets
In a gallon Ziploc bag, place all ingredients except salt, pepper, and chicken. Zip the bag closed and massage the ingredients until thoroughly combined. Season the marinade with salt and pepper to taste (usually about a large pinch of each) and mix again.
Place chicken pieces in the bag of yogurt marinade. Zip the bag closed and massage the bag again so that each piece of the chicken is coated with the marinade. Refrigerate for 2 hours or overnight.
Preheat the oven to 400F. Coat the bottom of a 9×13 pan with olive oil. Remove the chicken from the bag and arrange the chicken in a single layer, leaving space between each cutlet. Cover the pan with foil and bake for 10 minutes, then remove the foil and bake another 8-10 minutes. Remove from heat, replace the foil, and let the chicken breasts rest for another 5 minutes. Serve and enjoy!
*Dried mint is not easy to find. You could replace it with dried basil, but if you leave it out, it turns out fine.
