Garlic-Curry Chicken with Greek Yogurt Sauce

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Serves: 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Nutrition Information: +

Total Calories		520
Total Fat		19g
Choloesterol		175mg
Sodium		1550mg
Total Carbohydrates		20g
	Dietary Fiber	1g
	Total Sugars	4g
	Added Sugars	0g
Protein		63g
Vitamin D		0mcg
Calcium		182mg
Iron		2mg
Potassium		928mg

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About Garlic-Curry Chicken with Greek Yogurt Sauce

Get ready to spice up your dinner routine with this delicious chicken recipe, served alongside a cool and creamy Greek yogurt sauce. Picture tender, perfectly seasoned chicken infused with the bold flavors of garlic, aromatic curry, and a touch of heat, balanced by the refreshing tang of a yogurt sauce that’s both soothing and rich. Every bite offers a satisfying contrast—the warmth of the curry paired with the light, creamy yogurt creates a harmony that’s irresistible. This dish is a vibrant, flavorful feast that brings an exotic twist to your table, perfect for those who love bold, dynamic tastes in every forkful.

Ingredients

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 salt, divided

1/4 cup chicken broth

1 cup seasoned bread crumbs

1/4 cup Asiago cheese, grated

2 tablespoons fresh parsley, minced

3 pounds chicken tenderloins

1 tablespoon fresh lemon juice

1 tablespoon orange juice

1 tablespoon lime juice

Preparation

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.