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Greek-Style Chicken https://www.metro.ca/userfiles/image/recipes/poulet-grecque-2015.jpg PT15M PT20M PT2H35M
In a dish, mix 1/2 cup (125 mL) oil, 2 Tbsp. (30 mL) lemon juice, oregano, 3 garlic cloves, soya sauce and pepper together. Add chicken and refrigerate for 2 hrs. (no more than 24 hrs.). Preheat oven to 325°F/165°C. In a food processor, mix 3 Tbsp. (45 mL) yogurt, cucumber, 1 Tbsp. (15 mL) oil, remaining lemon juice and garlic together. Stir in remaining yogurt, parsley, salt and pepper by hand. Refrigerate. In a skillet, heat remaining oil and brown chicken breasts. Then bake about 15-20 minutes. Serve with yogurt sauce, baked potatoes and a tossed salad.
4
3/4 cup (190 mL) olive oil 1/4 cup (60 mL) fresh lemon juice 2 Tbsp. (30 mL) dry oregano 5 garlic cloves, chopped 1 Tbsp. (15 mL) soya sauce Salt and pepper to taste 4 boneless chicken breasts 1/2 cups (125 mL) firm plain yogurt 1 cucumber, peeled, seeded and diced 2 Tbsp. (30 mL) chopped fresh parsley
Greek-Style Chicken

Greek-Style Chicken

Rate this recipe
2 Votes
  • Gluten-free
4
Greek-Style Chicken
0:15
Preparation
0:20
COOKING
2:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3/4 cup
    (190 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    fresh lemon juice
  • 2 Tbsp.
    (30 mL)
    dry oregano
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  • 5
    garlic cloves, chopped
  • 1 Tbsp.
    (15 mL)
    soya sauce
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    SELECTED SIZES AND VARIETIES


  • Salt and pepper to taste
  • 4
    boneless chicken breasts
  • 1/2 cups
    (125 mL)
    firm plain yogurt
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    DANONE ACTIVIA 8 X 100 g, 650 G or OIKOS GREEK YOGURT 4 X 95-100 g

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    SELECTED VARIETIES

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  • 1
    cucumber, peeled, seeded and diced
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    PRODUCT OF MEXICO, No. 1 GRADE

  • 2 Tbsp.
    (30 mL)
    chopped fresh parsley
Imprimer ma sélection

Preparation

In a dish, mix 1/2 cup (125 mL) oil, 2 Tbsp. (30 mL) lemon juice, oregano, 3 garlic cloves, soya sauce and pepper together. Add chicken and refrigerate for 2 hrs. (no more than 24 hrs.).

Preheat oven to 325°F/165°C.

In a food processor, mix 3 Tbsp. (45 mL) yogurt, cucumber, 1 Tbsp. (15 mL) oil, remaining lemon juice and garlic together. Stir in remaining yogurt, parsley, salt and pepper by hand. Refrigerate.

In a skillet, heat remaining oil and brown chicken breasts. Then bake about 15-20 minutes.

Serve with yogurt sauce, baked potatoes and a tossed salad.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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