Greek Yogurt Chicken

1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.

2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken.

3. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce.

4. Place the chicken on a rack in a baking pan and bake in a preheated 375 degree F oven 30 minutes.

5. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.

6. Spoon the yogurt sauce over the chicken and serve.

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Nutrient	Quantity
Total fats	168.2105 g
Protein	379.1722 g
Carbohydrates	6.3786 g
Energy	3145.1093 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4919 g
Water	1288.676 g
Aspartic acid	33.8161 g
Calcium, Ca	308.535 mg
Lutein + zeaxanthin	541.0724 g
Fiber, total dietary	2.9421 g
Carotene, beta	445.644 g
Niacin	180.1702 mg
Vitamin A, RAE	472.6228 g
Arginine	23.4244 g
Riboflavin	1.5852 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0398 g
Fatty acids, total saturated 20:1	1.8144 g
Glutamic acid	55.8916 g
Sodium, Na	1149.0964 mg
Fatty acids, total saturated 16:1 undifferentiated	9.0729 g
Total lipid (fat)	168.2105 g
Manganese, Mn	0.6776 mg
Fructose	0.3201 g
Proline	17.4321 g
Fatty acids, total saturated 16:0	35.4383 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0027 g
Sucrose	0.1531 g
Choline, total	1221.5533 mg
Sugars, total	0.8882 g
Serine	13.2571 g
Fatty acids, total saturated 10:0	0.0049 g
Fatty acids, total saturated 18:0	9.8327 g
Fatty acids, total saturated 20:4 undifferentiated	0.9072 g
Vitamin B-6	9.6969 mg
Selenium, Se	301.5003 g
Ash	19.0255 g
Vitamin D	290.2995 IU
Fatty acids, total saturated 18:1 undifferentiated	57.5829 g
Pantothenic acid	14.7072 mg
Phenylalanine	14.8445 g
Copper, Cu	0.7644 mg
Betaine	160.2783 mg
Thiamin	1.166 mg
Retinol	435.4492 g
Methionine	10.226 g
Iron, Fe	16.1518 mg
Carbohydrate, by difference	6.3786 g
Phosphorus, P	3172.5788 mg
Folate, total	102.9708 g
Tocopherol, gamma	2.613 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1814 g
Lycopene	0.0575 g
Alanine	21.5832 g
Cholesterol	1161.1978 mg
Valine	18.5564 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	31.6284 g
Glycine	22.3238 g
Carotene, alpha	1.2345 g
Glucose (dextrose)	0.3412 g
Fatty acids, total saturated 14:0	1.4529 g
Zinc, Zn	14.7725 mg
Isoleucine	19.3234 g
Tocopherol, delta	0.0552 mg
Fatty acids, total saturated 12:0	0.1967 g
Fatty acids, total polyunsaturated	35.6609 g
Fatty acids, total saturated 14:1	0.0005 g
Leucine	27.8977 g
Tocotrienol, alpha	0.0024 mg
Vitamin A, IU	2251.1576 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1814 g
Folate, DFE	102.9708 g
Tryptophan	4.3159 g
Vitamin C, total ascorbic acid	19.0986 mg
Phytosterols	12.8245 mg
Galactose	0.0094 g
Fatty acids, total polyunsaturated 18:1 c	0.0455 g
Tyrosine	12.4357 g
Vitamin B-12	6.1689 g
Vitamin K (phylloquinone)	162.4126 g
Fatty acids, total saturated	48.3786 g
Histidine	11.3535 g
Fatty acids, total monounsaturated	69.3779 g
Threonine	15.7962 g
Folate, food	102.9708 g
Vitamin D (D2 + D3)	7.2575 g
Cryptoxanthin, beta	1.4069 g
Vitamin E (alpha-tocopherol)	6.0887 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3629 g
Fatty acids, total trans	1.9051 g
Magnesium, Mg	475.457 mg
Lysine	31.3424 g
Potassium, K	4136.7037 mg
Cystine	4.9795 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Lemon juice	1.5 1/2	5.0325	1.5784	0.0549
Chicken breast	4	3120.7192	0	167.8294
Lemon zest	1 tablespoon	0	0	0
Parsley	2 tablespoons	2.736	0.4811	0.06
Oregano	2 tablespoons	15.9	4.1352	0.2568
Pepper	0 teaspoon	0.7216	0.1839	0.0094
plain yogurt	1 cup	0	0	0
Garlic Clove	1	0	0	0