Greek Chicken KETO (Maya)

 

Greek Chicken

This juicy Greek chicken recipe has a simple marinade with Greek yogurt, olive oil, lemon, and Mediterranean herbs. So easy and flavorful!

Ingredients: 

Chicken:

• 4 8-oz Boneless skinless chicken breasts (or 6 boneless skinless chicken thighs; 2 lb total)

Marinade:

• 1/2 cup Greek yogurt
• 4 tbsp Olive oil (divided)
• 2 tbsp Lemon juice
• 2 tsp Dried oregano
• 1 tsp Dried thyme
• 2 cloves Garlic (minced)
• 2 tsp Sea salt
• 1/2 tsp Black pepper

Instructions: 

• In a small bowl, combine the Greek yogurt, 2 tablespoons of olive oil, lemon juice, dried oregano, dried thyme, garlic, sea salt and black pepper. Stir or whisk until smooth.

• Add the chicken breasts to a large zip lock bag, along with the Greek chicken marinade. Marinate in the refrigerator for at least 1 hour, or up to 24 hours. (Alternatively, you can mix the marinade in a large bowl instead and marinate the chicken right in the bowl, covered in plastic wrap.)

• Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat, or if grilling outside, preheat the grill to medium-high heat.

• Add the chicken breasts and sear for 7-8 minutes per side, until the outside is golden brown and the internal temperature reaches 165 degrees F (74 degrees C). If they brown too much before the inside is done, reduce heat to medium and continue cooking.

• Transfer the Greek chicken to a plate or cutting board, and let it rest for 5 minutes to let the juices settle before serving.

Baking Instructions:

• Preheat the oven to 450 degrees F (232 degrees C).
• Bake for 18-22 minutes, until firm and no longer pink, and internal temperature reaches 160-165 F.  (Internal temperature will rise another 5 degrees when resting.) A probe thermometer like this is the best set-it-and-forget-it method because it will beep when ready, but an instant-read thermometer also works.
• Cover with foil and rest for 5 minutes before serving or slicing.

Notes:

• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can warm it up later, or serve it in one of my healthy salad recipes.
• Meal prep: Make the marinade ahead and let the chicken marinate for up to 24 hours. You can also cook it in advance for easy lunches all week.
• Reheat: Warm in the microwave for a quick fix, or in a covered baking dish in the oven at 350 degrees F. Be careful not to heat too long to avoid drying it out.
• Freeze: After cooling, store in the freezer for up to 3 months. I recommend freezing it whole rather than slicing.

Macros:

• Calories 359 | Fat 16.1g | Protein 49.6g | Total Carbs 1.5g | Net Carbs 1.2g | Fiber 0.3g
• Source:  Wholesome Yum