Chicken Breast in Yogurt Sauce with Lemon and Dill
Ingredients
- —400 g chicken breast
- —1 shallot, finely chopped
- —1 tbsp extra virgin olive oil
- —300 ml chicken stock
- —250 g Greek yogurt 5%
- —½ cucumber, diced
- —1 lemon
- —10 g fresh dill, finely chopped
- —Sea salt
- —Freshly ground black pepper
Instructions
Tender chicken breast, refreshing lemon, and creamy Greek yogurt come together to create a delightful combination. The dill and soft onion add extra flavor to the sauce, while the lemon provides a fresh touch that beautifully balances the dish.
A simple, protein-rich dish that pairs perfectly with whole grain pasta, rice, or extra vegetables for a complete Mediterranean meal.
Season the chicken breasts with sea salt and black pepper.
Heat the olive oil in a skillet and cook the chicken until golden brown and cooked through.
Remove the chicken from the pan and keep warm. In the same pan, sauté the shallot until translucent.
Add the chicken stock and let it reduce for a few minutes. Then stir in the Greek yogurt over low heat and add the cucumber cubes, chopped dill, grated lemon zest, and a splash of lemon juice.
Return the chicken to the sauce and warm for a few more minutes without bringing to a boil.
Serve immediately.
Serving Tip
Delicious with whole wheat tagliatelle, brown rice, or roasted broccoli and green beans.
Storage Tip
Store covered in the refrigerator for up to 2 days. Reheat gently over low heat to keep the yogurt sauce creamy.