Description
A bright, tangy baked chicken dinner with a lemony yogurt coating and roasted bell peppers, ready in about 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup plain yogurt (full-fat Greek yogurt recommended)
- Zest and juice of 2 lemons
- 1 tablespoon lemon pepper seasoning
- Salt and black pepper to taste
- 2 bell peppers (any color), sliced
- 1–2 tablespoons olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a medium baking dish.
- In a medium bowl, whisk together yogurt, lemon juice, lemon zest, and lemon pepper seasoning. Season with salt and pepper.
- Pat chicken breasts dry with paper towels and place in the baking dish. Spoon yogurt mixture over each breast and rub it in.
- Arrange sliced bell peppers around and on top of the chicken in a single layer. Drizzle olive oil over the peppers and chicken.
- Bake uncovered for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and let the chicken rest for 5 minutes before slicing. Serve with roasted peppers.
Notes
Always refrigerate leftovers within two hours of cooking. Let the meat rest for 5 minutes for juiciness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean