Name: Middle Eastern Yogurt Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Plain yogurt - 1 cup; Extra-virgin olive oil - 1 tablespoon; White wine vinegar - 1 tablespoon; Chopped fresh oregano - 1 tablespoon; Green onion, sliced - 1; Ground cumin - 1 ½ teaspoons; Salt - 1 teaspoon; Paprika - ½ teaspoon; Freshly ground black pepper - 1 pinch; Cayenne pepper, or to taste - 1 pinch; Skinless, boneless chicken breast halves - 6; Spearmint, chopped - 1 sprig

Ingredients for - Middle Eastern Yogurt Chicken

1. Plain yogurt 1 cup

2. Extra-virgin olive oil 1 tablespoon

3. White wine vinegar 1 tablespoon

4. Chopped fresh oregano 1 tablespoon

5. Green onion, sliced 1

6. Ground cumin 1 ½ teaspoons

7. Salt 1 teaspoon

8. Paprika ½ teaspoon

9. Freshly ground black pepper 1 pinch

10. Cayenne pepper, or to taste 1 pinch

11. Skinless, boneless chicken breast halves 6

12. Spearmint, chopped 1 sprig

How to cook deliciously - Middle Eastern Yogurt Chicken

1 . Stage

Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.

2 . Stage

Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.

3 . Stage

Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.

4 . Stage

Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.