Directions:
- 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.
- Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
- Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.25 Kcal (1245 kJ) | ||
| Calories from fat | 98.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 17% | |
|---|---|---|---|
| Cholesterol | 144.55mg | 48% | |
| Sodium | 1170.36mg | 49% | |
| Potassium | 754.63mg | 16% | |
| Total Carbs | 2.89g | 1% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 48.62g | 97% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 73.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 103.89 Kcal (435 kJ) | ||
| Calories from fat | 34.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 17% | |
|---|---|---|---|
| Cholesterol | 50.52mg | 48% | |
| Sodium | 409.06mg | 49% | |
| Potassium | 263.76mg | 16% | |
| Total Carbs | 1.01g | 1% | |
| Sugars | 0.77g | 9% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 16.99g | 97% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.2mg | 3% | |
| Calcium | 25.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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