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–+ servings
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! Gluten Free + Low Calorie
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5 from 1 vote

Greek Yogurt Paprika Chicken

Greek Yogurt Paprika Chicken roasted with lemon and cilantro! Layered with creamy Greek yogurt for added protein and flavored with a kick of paprika, this gluten free, low calorie recipe makes the perfect simple chicken dinner meal! 
Prep Time10 minutes
Cook Time30 minutes
Marinading1 hour
Total Time1 hour 40 minutes
Course: Dinner, Lunch
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 183kcal
Author: Megan Olson

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

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 10g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 440mg | Potassium: 612mg | Fiber: 2g | Sugar: 3g | Vitamin A: 896IU | Vitamin C: 34mg | Calcium: 77mg | Iron: 2mg