Seared Chicken with Lemon Herb Cream Sauce

Seared Chicken with Lemon Herb Cream Sauce

This recipe uses fresh herbs that can be grown in your own garden.  Serve with a simple tossed salad for an easy weeknight dinner that tastes like Spring!

Ingredients

  • 2 tsp extra-virgin olive oil plus 1 tablespoon, divided
  • 2 8-oz boneless skinless chicken breasts
  • 3/4 cup nonfat plain yogurt
  • 2 tsp lemon zest
  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp finely chopped fresh parsley
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper

Instructions

  • Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add chicken and cook, turning once or twice, until browned and cooked through, 8 to 10 minutes per side.
  • Whisk the remaining 1 tablespoon oil, yogurt, lemon (or zest), oregano, parsley, salt and pepper in a small bowl. Serve the chicken with the sauce.

Information

  • Serves 4
  • 25 minutes total, 10 minutes active
  • 202 Calories per serving

Visit Zipongo via the Virgin Pulse Nutrition Guide for more easy-to-make recipes that are good for you too.

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