Garlic-Curry Chicken Breasts with Greek Yogurt Sauce

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Serves: 6

Prep Time: 20 minutes

Cook Time: 35 minutes


1 head of garlic, roasted and finely chopped

1/4 cup olive or avocado oil

2 tablespoons curry powder

2 cups plain Greek yogurt, divided

2 1/2 teaspoons kosher salt, divided

1/4 cup vegetable or chicken broth

1 cup seasoned bread crumbs

1/4 cup Asiago or Parmesan cheese, grated

2 tablespoons fresh parsley, minced

6 chicken breasts, about 3 pounds

1 tablespoon fresh lemon juice

1 tablespoon orange juice

1 tablespoon lime juice


01In a large bowl, mix garlic, olive oil, curry powder, 1 cup of yogurt, 2 teaspoons of salt, and chicken broth. Add chicken to the bowl and coat with the yogurt mixture. Cover and chill for at least 3 hours or overnight.
02Preheat an oven to 425°F. Coat a large baking sheet with cooking spray or line with parchment paper.
03In a shallow dish, combine breadcrumbs, cheese, and parsley. Shake off excess marinade from the chicken. Coat chicken tenderloins with a generous layer of the breadcrumb mixture. Place on baking sheet in one even layer.
04Bake in the oven for approximately 30-35 minutes or until an instant-read thermometer inserted into thickest part of the chicken registers 165°F. (If the chicken skin starts to brown too quickly, lightly cover with foil.) Allow the chicken to rest for a few minutes before transferring to a serving platter.
05In a separate small bowl whisk together lemon juice, orange juice, and lime juice with the remaining cup of yogurt and remaining ½ teaspoon of salt. Serve the sauce alongside the chicken.

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