Ingredients

The following ingredients have 4 Servings
  • 1 cup greek yogurt
  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • ½ lemon (juiced & zested)
  • ¼ bunch fresh dill
  • 2 chicken breasts
  • ½ cucumber (sliced into rounds)
  • ¼ red onion (thinly sliced)
  • 2 medium baking potatoes
  • sea salt & freshly cracked pepper (to taste)

Instruction

  • Combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a mixing bowl. Add the juice and zest of the lemon. Stir well. Add in the dill and stir again. Pour ¾ of the mixture into a medium glass casserole dish with lid and reserve the rest in the bowl
  • Add the chicken to the dish, season with sea salt & pepper and flip it over a few times until it is well coated with the marinade. Cover and refrigerate for 30 minutes
  • Preheat the oven to 375 degrees
  • Add the sliced cucumber and red onion to the mixing bowl with the remaining yogurt mixture, stir well, cover and store in the fridge
  • Scrub the potatoes and rub with olive oil
  • Bake the chicken and potato in the preheated oven for 45-60 minutes, or until cooked through