Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes
Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes is a vibrant dish that brings together succulent chicken and crispy potatoes with a creamy, tangy dill feta sauce. The spicy yogurt marinade ensures that every bite is bursting with flavor, making it perfect for both weeknight dinners and special gatherings. Easy to prepare and customizable, this recipe will impress your family and friends while satisfying your taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Greek
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1 lb)
- 1 cup plain Greek yogurt
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp chili powder
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup fresh dill, chopped
- 1/2 cup crumbled feta cheese
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- In a bowl, mix Greek yogurt with cumin, paprika, chili powder, garlic, salt, and pepper until smooth.
- Coat chicken breasts in the marinade; cover and refrigerate for at least 1 hour (or overnight).
- Toss halved baby potatoes with olive oil, salt, pepper, and any remaining spices.
- Spread potatoes on one side of a baking sheet; place marinated chicken on the other side.
- Roast for about 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- In a separate bowl, combine feta cheese, dill, olive oil, and lemon juice for the dill feta cream.
- Serve chicken topped with dill feta cream alongside crispy baby potatoes.
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 390
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 95mg