Y is for Yogurt Lemon Chicken (Jessica)

Yo yo yo,

How are you doing this week? Did you notice some rain? The change in temperature? Fall is afoot...
This week, to kick off October right, I was on a trip! Well, really, it was a conference for work in Denver, Colorado. BUT, I combined it with a fun weekend visiting friends in Boulder! If you don't know (as I didn't), Boulder and Denver are only about 30 minutes apart. And yes, because of the high altitude, water boils at a different temperature and you have to cook pasta longer. What a fun culinary fact!

Well, we didn't cook pasta this weekend, but we did make a yummy yogurt lemon chicken dish. One of the activities for the visit was cooking something that started with Y! Other activities included: eating beignets, hiking, eating ice cream, learning how to sew on a button, and visiting some open art studios. The challenge in choosing a recipe was that Becca's oven was broken....so no baking for us... Oh well, next time!

NEWS UPDATE: By the way, I'm sure you're wondering what's going to happen after next week. We're going to be at Z! We'll have completed our initial challenge! I can't give anything away yet, but rest assured, a big announcement is coming soon about the next phase of our blog. Don't worry, we're not signing off yet!
Yogurt-Lemon Chicken
from tastykitchen.com
serves 4-5

Ingredients:
1 pound chicken breast tenders 
½ cup plain Greek yogurt 
2 teaspoons lemon zest 
2 tablespoons lemon juice 
2 cloves of garlic, minced 
½ teaspoon ground cumin 
½ teaspoon red pepper flakes 
½ teaspoon ground turmeric 
½ teaspoon black pepper 
½ teaspoon sea salt 
½ cup cilantro, chopped 
½ cup green onions, chopped

Directions:
1. Mix all of the ingredients together in a large bowl and put into a ziploc bag.

2. Let marinate for 2 hours or overnight. 
3. Chicken can be baked, skewered and grilled, or cooked on the stove. To cook on the stove: heat a large pan over medium-high heat and cook chicken for 4–5 minutes per side, until cooked through.

4. Serve with cilantro and green onions sprinkled on top.


Review: 
We marinated this chicken overnight (we had other things to do!) and cooked it on the stove for lunch the next day. It was yummy! The chicken stayed moist, probably because of the yogurt, and the spices definitely gave it flavor (and color). Consider cutting down the amount of red pepper flakes... We did use 1/2 teaspoon and when we first tasted the chicken it was a bit overpowering. We ended up eating it on top of a bed of spinach with strawberries and pecans, and that was absolutely delicious! Also, the original recipe called for just 1 clove of garlic and we used 2, it wasn't too garlic-y at all. I might even consider adding more next time. What an easy and tasty way to eat chicken!

Yogurt love,


-Jessica