Yogurt Chicken | Weight Watchers

This succulent Yogurt Chicken is marinated in a tasty yogurt marinade, locking in lots of flavour and ensuring that the chicken stays lovely & tender! Zero Points, tasty and easy to make – what’s not to love!

CourseChicken

CuisineAmerican

Keywordweight watchers chicken, zero point recipes

Prep Time10minutes minutes

Cook Time20minutes minutes

Additional Time1hour hour

Total Time1hour hour 30minutes minutes

Servings2

Calories171kcal

AuthorMarianne

Ingredients

2 medium chicken breasts no skin or bone
½ cup fat free natural yogurt (125g)
2 tbsp fresh cilantro / coriander finely chopped
2 tsp lemon juice
1 clove garlic minced
½ tsp cayenne pepper more if you like it spicy!
½ tsp ground cumin
1 pinch of salt
½ tsp ground black pepper

Instructions

Place the chicken breasts in a freezer bag, fold over the top and use a rolling pin or meat tenderiser to bash the chicken a little so it’s roughly the same thickness. This ensures that the chicken will cook more evenly.
Set aside
Place the yogurt, chopped cilantro, lemon juice, minced garlic, cayenne pepper, ground cumin, salt and pepper into a small mixing bowl and combine.
Pour the marinade into the bag with the chicken (first making sure that you didn’t make any holes in the bag when you tenderised the chicken & swapping to a new bag if you did!!).
Secure the bag, squidge the chicken around a bit to make sure the chicken in thoroughly covered with marinade and place in the fridge for at least 30 minutes (& overnight if required).

To Grill

If you are using a grill pan or an outside grill, lightly oil the grate with a little calorie controlled oil and heat to a medium to hot heat.
Use tongs to remove the chicken from the bag and place the chicken breasts on the the grate. Allow to cook until grill marks appear on the chicken breast about 4 – 5 minutes. Turn and repeat with the other side of the chicken breast.
If the chicken is sticking when you try to turn it the first time – leave it to cook for a little longer – it will come away easier from the grill once the marinade start to brown more!
The chicken needs to be THOROUGHLY cooked through and to reach an internal temperature of 165°F. This should take about 10 – 12 minutes but is very dependant on the size of your chicken breasts. It is important therefore to make sure that you check the temperature using a meat thermometer in the thickest part of the chicken breasts.
Let the chicken rest for 3 – 5 minutes before slicing and serving.

To Oven Bake

This recipe can also be oven baked (although it is my preference to use a grill pan!)
Preheat the oven to 400°F / 200°C
Place the chicken breasts in an oven proof dish and cover with the marinade.
Check the chicken breasts after about 15 minutes to make sure they are not browning too quickly – if they are you can always place some kitchen foil over the top to prevent this.
Cook for another 3 – 5 minutes.
Again, it is very important that your chicken breasts reach an internal temperature of 165°F to ensure that they are cooked. Check with a meat thermometer in the thickest part of the chicken breast.
Let the chicken rest for 3 – 5 minutes before slicing and serving.