Ingredients
Scale
- 1½–2 lbs chicken cutlets (8 pieces)
- 1/2 cup plain full-fat Greek yogurt
- 1/4 cup olive oil
- 1 tbsp honey
- 1 lemon (juiced, about 1/4 cup)
- 1 tsp lemon zest
- 5 garlic cloves (minced)
- 1 tbsp fresh parsley (chopped fine)
- 1/2 tsp salt (or more to taste)
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp coriander
- 1/4 tsp cumin
Instructions
- Combine the chicken marinade ingredients in a large bowl and whisk together.
- Add the chicken to the bowl and toss to coat evenly.
- Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Allow the chicken to come to room temperature before cooking (about 20 minutes).
- For pan frying, heat a skillet over medium heat and cook the chicken for about 5-7 minutes on each side or until fully cooked.
- For air frying, preheat the air fryer to 400°F (200°C) and cook the chicken for about 10-12 minutes, flipping halfway through.
- For baking, preheat the oven to 425°F (220°C) and bake the chicken on a baking sheet for about 20-25 minutes.
Notes
For more intense flavor, marinate the chicken overnight. Ensure the chicken reaches room temperature before cooking for even cooking. You can experiment with different herbs like thyme or rosemary to give a unique twist to the dish.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Marinating and Cooking
- Cuisine: Middle Eastern
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 90mg