Yogurt Marinated Chicken

Yogurt Marinated Chicken over Zucchini Noodles
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
This tasty chicken dish is loaded with fresh vibrant flavors.
  • 4 boneless skinless chicken breast
  • ½ cup plain Greek non fat yogurt
  • ¼ cup sundried tomatoes, roughly chopped, packed in oil
  • ½ teaspoon salt
  • fresh-cracked black pepper
  • ½ tablespoon fresh lemon juice, plus additional for the zucchini noodles
  • 1 teaspoon Italian seasoning, plus more for seasoning the chicken
  • 1 teaspoon garlic, minced
  • 1 teaspoon oil, from the jar of sundried tomatoes
  • 1½ cups cherry tomatoes
  • non-stick cooking spray
  • ¼ cup shredded parmesan romano cheese
  • 2 medium zucchini
  • 2 medium yellow squash
  • ¼ cup fresh basil, sliced into thin strips
  1. In a food processor blend the Greek yogurt, sun-dried tomatoes, salt, a few pinches of black pepper, ½ Tbsp lemon juice, 1 tsp Italian seasoning, garlic and oil from sundried tomatoes until smooth, and the tomatoes are mostly broken down. Stop to scrape the sides down every so often.
  2. Transfer the mixture into a large bowl and add in the chicken breast. Turn the chicken, coating the yogurt over each breast, until evenly coated. Cover and refrigerate for at least 3 hours.
  3. Once marinated, preheat your oven to 350 degrees F and spray a baking dish with non-stick cooking spray.
  4. Place the chicken into the baking dish. Also, place the cherry tomatoes onto a small baking sheet and spray with cooking spray. Place both pans into the oven. Bake until the chicken is no longer pink inside, and the tomatoes are soft and roasted, about 20-25 minutes. Sprinkle the cheese on top of the chicken and bake for an additional 4-5 minutes, or until the cheese melts.
  5. While the chicken bakes, use the 5mm blade on your spiralizer to turn the zucchini and squash into noodles. You can also use a vegetable peeler to create the zucchini noodles. Place the zucchini noodles into a large strainer, set over a large bowl, and toss with a little bit of salt. Let sit and drain, stirring occasionally, as the chicken cooks.
  6. Squeeze out as much excess moisture from the zucchini noodles as you can and toss them with a squeeze of fresh lemon juice, and a pinch of pepper. Add in the roasted tomatoes and lightly toss.
  7. Divide the mixture between 4 plates and place a piece of chicken on top. Divide the fresh basil between the bowls and serve.