GREEK YOGURT HERB DRESSING
This fresh and tangy salad dressing is low in calories (just 60 per serving) and in fat (5 grams per serving). It also does double duty-it's great as a dip with vegetable crudites.
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.
Nutrition Facts : Calories 60, Fat 5 grams, SaturatedFat 1 grams, Sodium 170 milligrams, Carbohydrate 3 grams, Protein 3 grams, Sugar 1 grams
ROTISSERIE CHICKEN WITH YOGURT SAUCE AND HERB RELISH
Easy to prepare, this quick weeknight dinner is also rich in flavor. Spend a few minutes making the savory yogurt sauce and herb relish, then let your supermarket take it from there. A store-bought chicken will make this recipe a breeze, but you can also roast your own.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 12
Steps:
- Whisk together yogurt, celery leaves, 1 tablespoon oil, and cumin; season with salt and pepper. In another bowl, stir together jalapeño, cilantro, cinnamon, vinegar, and remaining 1/4 cup oil; season.
- Toss sliced celery with radishes. Carve chicken; serve with pitas, hummus, yogurt sauce, herb relish, and radish-celery salad.
GREEK CHICKEN WRAP WITH HERB YOGURT SAUCE
Make and share this Greek Chicken Wrap With Herb Yogurt Sauce recipe from Food.com.
Provided by gailanng
Categories Low Cholesterol
Time 30m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 16
Steps:
- For the sauce:.
- In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving. The longer it has to meld flavors, the better.
- For the wrap:.
- Flatten breast to about 1/2-inch thickness. Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for at least 15 minutes, preferably longer; remove chicken. Lightly season with salt and pepper.
- In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.
- Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the herb sauce over top and fold in edges of pita. Repeat with remaining pitas. Serve immediately with additional sauce on the side.
- Serving Suggestion: Wrap sandwich in parchment or waxed paper for plating and serving.
Nutrition Facts : Calories 303.2, Fat 8.7, SaturatedFat 4.4, Cholesterol 48.9, Sodium 663.2, Carbohydrate 35.9, Fiber 2.4, Sugar 9.4, Protein 20.3
CHICKEN STUFFED WITH HERBS AND YOGURT
Make and share this Chicken Stuffed With Herbs and Yogurt recipe from Food.com.
Provided by abigail363
Categories Chicken
Time 2m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Slit breast horizontally.
- Mix rice, yogurt, and herbs together.
- Stuff chicken and bake.
Nutrition Facts : Calories 375.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 68.8, Sodium 95.9, Carbohydrate 50.5, Fiber 4.3, Sugar 1.5, Protein 34
YOGURT CHICKEN
This is the most tender grilled chicken you'll ever have. The live cultures contained in the yogurt break down the proteins and leave it juicy and tender.
Provided by Steve_G
Categories Chicken
Time 20m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine all ingredients except chicken-- adjust seasoning to taste (but don't get it too salty), place in a 1 gal zip-lock bag with the chicken.
- Toss to coat chicken Marinate for 48 hrs, turning over a couple times each day.
- Grill chicken on a clean, lightly greased grill over medium heat for 5 min a side, or until done.
- Remove from heat and let it set in a covered bowl for 5-10 minutes before serving.
- Can also be done under a broiler on a rack.
GRILLED CHICKEN WITH YOGURT MARINADE
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Provided by Lidey Heuck
Categories poultry, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.
ROAST CHICKEN WITH YOGURT SAUCE
Chicken will never taste the same once you try this roast chicken prepared with yogurt and turmeric sauce.
Provided by ida ku zaifah
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and pat dry chicken.
- Prick the skin with a fork.
- Rub it with a mixture of pepper and ground ginger.
- With string, tie legs and tail of chicken.
- Place chicken breast side-up on rack in open roasting pan.
- Roast at 180°C for 10 minutes.
- Heat sauce in a pan over medium heat.
- Brush skin with sauce.
- Roast the chicken for about 1 1/2 hours, basting frequently with sauce.
- Keep the sauce warm while basting.
- Place the chicken on a heated platter, arrange rice or bread stuffing around it if you desire.
- Mix some dripping from the roasting pan with yogurt sauce and pour some over the chicken.
- Serve the remaining sauce separately.
Nutrition Facts : Calories 733.3, Fat 55, SaturatedFat 22.7, Cholesterol 245.4, Sodium 501.5, Carbohydrate 11.9, Fiber 1.3, Sugar 5.3, Protein 46.6
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