Lemon Chicken with Yogurt Dressing

Ingredients

• 600 g chicken breast (cut into cubes)
• 0.5 cup plain Greek yogurt (for marinating; preferably high in protein)
• 2 tbsp lemon juice (for the marinade)
• 1 tsp fresh ginger (grated)
• 1 tsp fresh rosemary (finely chopped; dried rosemary may be used)
• salt (to taste, for the marinade)
• black pepper (to taste, for the marinade)
• 1 tsp garlic powder (for the marinade)
• 1 tbsp mustard (the transcription mentions Dijon mustard)
• 1 tbsp olive oil (for searing the chicken)
• 1 cup plain Greek yogurt (for the dressing; the product mentioned provides 12 g of protein per serving)
• 1 processed cheese spread (such as Quesito Alpina, approximately 30 g)
• 1 tbsp lemon juice (for the dressing)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp fresh cilantro (chopped)
• 1 tsp olive oil (for the dressing and a little more for serving)
• salt (to taste, for the dressing)
• black pepper (to taste, for the dressing)

Steps

1. 1

   Place the chicken breast cubes in a bowl. Add the Greek yogurt, lemon juice, grated ginger, rosemary, salt, pepper, garlic powder, and Dijon mustard.

2. 2

   Mix very well until all the cubes are coated with the marinade. Cover the bowl and refrigerate for at least 3 hours so the yogurt can tenderize and season the chicken.

3. 3

   Before cooking, remove the chicken from the refrigerator and let it warm slightly while you heat the skillet. Use a large skillet so the cubes sear instead of steaming.

4. 4

   Heat the olive oil in the skillet over high heat. When hot, add the marinated chicken in a single layer, taking care not to overcrowd the cubes.

5. 5

   Leave the chicken undisturbed for a few minutes so it develops a golden crust. Then turn it and continue cooking until golden on all sides and it reaches 74 °C in the center, approximately 8-12 minutes total, depending on the size of the cubes.

6. 6

   While the chicken cooks, prepare the dressing. Place the Greek yogurt, processed cheese, lemon juice, parsley, cilantro, olive oil, salt, and pepper in a bowl.

7. 7

   Whisk or process until you have a smooth, creamy dressing. Taste and adjust the salt, pepper, or lemon juice as needed.

8. 8

   Serve the dressing on the plate, place the seared chicken on top or alongside it, and finish with a small drizzle of olive oil. Serve immediately.

Notes

The quantities were not specified in the original post; they were estimated for 4 servings. Do not move the chicken continuously while it sears: leaving it undisturbed helps it develop the golden crust mentioned in the video. Keep the chicken refrigerated during marination and do not reuse any leftover marinade.

Nutrition per serving

• main course
• high-protein
• chicken
• with dressing
• marinated
• pan-seared
• Latin American