Yogurt Lime Black Pepper Chicken

Yogurt Lime Black Pepper Chicken 2
Sometimes there are days, even as a food blogger, that I just don’t want to cook. Days when I really just want to throw a stupid frozen pizza in the oven and call it good (if only I kept them in the house…). 
Yogurt Lime Black Pepper Chicken 2

I do that occasionally and there’s nothing wrong with that. But I try my hardest to provide home cooked meals every night to my family. Yep, the only time we go out to eat is for lunch on Sundays after church. So you can understand how cooking could get old every once and awhile.

This Yogurt Lime Black Pepper Chicken is for those nights when you have no motivation but need to get something easy and healthy on the table. The chicken in marinated in a combination of Greek yogurt, lime juice and zest, black pepper, cumin and a few other pantry staples for a quick weeknight dinner.

It can soak up the goodness for as little as a half hour or you could put it together the night before. Then all you have to do is throw it on the grill. I kept with the lazy theme here and served it alongside some of those frozen broccoli and cauliflower in the steamer bags from the freezer section. They aren’t quite as delicious as fresh but they are super easy and just as good for you.

So, keep this one in mind when the “I don’t feel like cooking” mood strikes. It’s healthy, flavorful (the cumin and lime really shine through) and really simple.

Yogurt Lime Black Pepper Chicken
Write a review
Print
Ingredients
  1. 4 boneless, skinless chicken breasts
  2. 1 cup plain Greek yogurt
  3. 4 green onions, thinly sliced
  4. 1/4 cup fresh lime juice
  5. zest of one lime
  6. 1 Tbsp. canola oil
  7. 2 cloves garlic, minced
  8. 1 Tbsp. freshly ground black pepper
  9. 1 tsp. ground cumin
  10. 1/4 tsp. kosher salt
Instructions
  1. Combine all ingredients, except the chicken, in a medium mixing bowl. Place chicken in a ziplock bag and pour marinade over. Let out any excess air and seal the bag. Marinate for 30 minutes or up to overnight. Grill over medium-high heat (about 6 minutes per side at 400 degrees F) or until juices run clear.
Adapted from Food.com
Adapted from Food.com
Meg's Everyday Indulgence http://megseverydayindulgence.com/

Leave a Reply

Your email address will not be published. Required fields are marked *