Lemon-herbed chicken with yogurt dill sauce

Lemon-herbed chicken with yogurt dill sauce

  • Prep: 20 min
  • Cook Time: 45 min
  • Total: 1 hr 5 min
  • Serving: 4 People

Fresh herbs and a creamy sauce take this chicken dish to a whole new level. Serve with a side of rice for a dish the whole family will enjoy.


  • 1/2 cup plain, non-fat yogurt
  • 1/2 cup non-fat sour cream
  • 1/2 of a small cucumber, peeled, seeded and grated
  • 1 1/2 tablespoons chopped fresh dill
  • 1 cup and 2 tablespoons lemon juice
  • 4 clove garlic, minced
  • 2 boneless, skinless chicken breasts, halved
  • 1/2 cup chopped basil
  • 3 teaspoons rosemary
  • 1/4 cup olive oil
  • salt and pepper to taste


  1. Preheat oven to 375.
  2. In a medium bowl, combine yogurt, sour cream, cucumber, 1/2 tablespoon of dill, 2 tablespoons of lemon juice and one clove of minced garlic. Set aside.
  3. In another medium bowl, mix olive oil and remaining lemon juice with remaining herbs. Add chicken to the bowl and toss until chicken is coated.
  4. Place chicken on a greased baking sheet and bake for 40-45 minutes, or until juices run clear and an internal thermometer reads 170 F.
  5. Serve with yogurt dill sauce.


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