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Greek Yogurt Paprika Chicken marinaded with yogurt, lemon and paprika! This gluten free, low calorie chicken recipe has a spicy kick and is high protein!
This Greek yogurt paprika chicken was originally published May 2016. I’ve retested the recipe and updated the pictures for you!
I always hear from weight loss clients and readers that chicken is their biggest diet fear. Well, have no fear! No dieting over here or boring chicken over here friends!
Skinny and fit is always delicious! That’s my tagline and I mean it. I never would have lost 80 pounds and kept it off for good if I had been eating boring chicken and broccoli. Yuck!
So here we go friend with yet another healthy, no brainer chicken recipe you can add to your arsenal of healthy recipes!
Greek Yogurt Paprika Chicken
Chicken marinaded in Greek yogurt, cumin, garlic paprika and lemon juice roasted in the oven makes the BEST, stupid easy no brainer meal.
This chicken is layered with a ridiculous amount of rich flavor and takes less than 30 minutes to make. I usually marinade mine in the morning and keep in the refrigerator until dinner time.
It can also be marinaded ahead of time, kept in the freezer so all you have to do is remove, thaw and bake!
What You Need
- Chicken Breast (I get mine from Butcherbox or Costco)
- Greek yogurt, nonfat and plain
- Paprika
- Lemons
- Cumin
- Garlic
- Salt and Pepper
- Cilantro (optional)
How to bake healthy chicken
Ever have tough, flavorless chicken? Yeah…this isn’t it. This healthy baked chicken is juicy and full of flavor! It starts with slicing the chicken breasts in half so they’re no more than 1/2-inch to 1-inch thick.
Then combining the Greek yogurt, lemon, garlic, paprika, cumin, salt and pepper in a mixing bowl and generously, coating each breast with the marinade. Pop it in the refrigerator for 1 hour to absorb the flavor then remove and let the chicken sit 25 minutes room temperature while the oven preheat to 400 F.
Place the chicken in a baking dish or in an oven safe roasting pan and cook 25 minutes. Next place cook under a high broiler 5 minutes then remove and serve with your favorite vegetable!
Why Greek yogurt paprika chicken is great for weight loss
You should never feel like you’re on a diet eating bland, boring foods and missing out on life when you’re trying to lose weight. Weight loss is a lifestyle transformation and something I take seriously with my clients.
Discovering healthier recipes like this Greek yogurt paprika chicken will make sticking to a healthier lifestyle easier because your taste buds will be happy!
The recipe is also higher in protein. We always want higher protein to promote fat loss, reduce cravings and preserve muscle loss during weight loss. So eat up friends!
Looking for more healthy chicken recipes? Try my healthy chicken marinades and everything bagel chicken next!
Greek Yogurt Paprika Chicken
Ingredients
- 1 lb chicken breasts
- 3/4 cup Greek yogurt
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons lemon juice
- 2 lemons, halved
- Cilantro for garnish, optional
Instructions
- Place each chicken breast on a cutting board, flat side down. Put the palm of your non-cutting hand on the top of the breast, and, using a very sharp knife, slowly cut horizontally through the breast, starting with cutting into the long, thick side. You should get 4 approximately equal slices of chicken. If some breasts are smaller, you do not need to cut them.
- Place plastic wrap on the top of each chicken breast, and pound with a mallet or cup on the cutting board. The goal is to get the chicken flat and thin about 1/2-inch to 1-inch thickness.
- In a large mixing bowl, combine Greek yogurt, salt, ginger, garlic, paprika, cumin and lemon juice. Add each chicken one at a time to the bowl and coat with the mixture. Place on a plate and repeat for all chicken breasts.
- Cover and refrigerate 1 hour – marinating longer is okay too.
- Remove chicken from the refrigerator 25 minutes prior to cooking so it is room temperature prior to cooking.
- Preheat oven to 400 F. Using a roasting pan or large glass baking dish, arrange chicken in a single layer nestling lemon halves in between.
- Roast chicken 25 minutes. Remove chicken from the oven and garnish with cilantro.
- Switch the oven to high broil. Place chicken under the broiler 5-6 minutes to blacken the edges a bit. Remove and serve!
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
question: possible to cook on stovetop adding liquid?
I’m sure it can be done, but have not done it myself. If I were to do it, I would add broth and cover the pan.
great – best chicken ever – juicey, yes, thanks!
Is this baked with a lid on?
No, you don’t need a lid.
haha we grill indoors too. it’s already too hot here. but sorry about yours. I really don’t like grills. LOL! Grilled food on the other hand… YES!
Thankfully it’s been cooler here. This weekend it was just under 100. That’s cool for here, but I’ll take it!
I love roasting plain chicken with paprika, but I bet the yogurt adds such a nice tang. Will have to try!
You will love Dani!
I love paprika with anything and it’s especially good with chicken. Looks yummy!
Paprika is one of my favorite spices.
I can’t offer any advice about broken grills, but this chicken (and your photographs) look perfect! Love the turquoise plate, too. 🙂
Thanks! I think I got that plate at Crate & Barrel.
I need to fix my Soda Stream. But we’ve even gone the extra step of just putting it in storage, lol. This reminds me of a Mexica/southwestern tae on Indian style cooking! Sounds great!
At least you’re organized about it! I like your description, Mexican take on Indian. HAHA!