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Baked Chicken with Yogurt picture

Baked Chicken with Yogurt

Baked chicken is versatile, simple and a great weeknight meal. This baked chicken recipe is nicely spiced, moist and comes together really quickly.

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  • 1 cup plain Greek yogurt
  • 1 1/2 pounds boneless, skinless, chicken breast
  • 1 1/2 teaspoons chile powder
  • 1 teaspoon turmeric
  • 1 large garlic clove, pressed through a garlic press
  • 1/4 teaspoon cayenne (more if you like it hot)
  • Sauce (optional):
  • 3 tablespoon unsalted butter, melted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon chopped fresh parsley

Serves 4 to 6

  1. Preheat the oven to 375F.
  2. In a large bowl whisk together the yogurt with the chile powder, turmeric, garlic, cayenne and 1 teaspoon salt. Add the chicken breasts and rotate them around in the yogurt to make sure they are well coated and let stand for 15 minutes at room temperature. (Alternatively, cover the dish and refrigerate for up to 8 hours.)
  3. Remove the chicken from the yogurt (but make sure each piece is still coated with the yogurt) and sprinkle both sides with a little salt and pepper. Place the chicken in a baking dish so that none of the pieces overlap. Bake the chicken for 25 to 30 minutes, or until cooked through. (The internal temperature measured at the thickest part of the breast should be 160F to 165F when removed from the oven.)
  4. Remove the chicken to a cutting board.
  5. To make the optional sauce, melt the butter and add the lemon juice and chopped parsley; stir to combine.
  6. Slice the chicken width-wise into 1/4-inch strips. Place the strips on a serving plate and brush with a little of the lemon butter sauce, if desired.  Serve hot.

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