Chicken with Yogurt-Lemon White Sauce

Ingredients

• Lemon juice

  Raw

  2 tbsp or 30g

• Oregano

  Spices, dried

  6 tsp, ground or 11g

• Coriander seed

  Spices

  1 tsp or 2g

• Garlic

  Raw

  6 clove or 18g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 ½ lb or 1.13kg

• Mayonnaise

  Regular, with salt

  5 tbsp or 69g

• Greek yogurt

  Plain, whole fat

  ⅔ cup or 160g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Vinegar

  Distilled

  2 tbsp or 30g

• Parsley

  Raw

  1 tbsp or 4g

• Lemon juice

  Raw

  1 tsp or 5g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

Directions

1. Combine lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season with salt and pepper to taste.
2. Marinate chicken in half the mixture for 1-4 hours in the refrigerator, turning occasionally.
3. Pat chicken dry, season with salt and pepper, and cook in a skillet over medium-high heat until browned and cooked through to 165°F.
4. Chop chicken and mix with remaining marinade. Refrigerate while preparing rice and sauce.
5. Combine mayonnaise, yogurt, sugar, vinegar, parsley, lemon juice, and pepper for sauce. Season with salt to taste.
6. Prepare rice according to package directions.
7. Heat chicken with marinade until warmed through. Serve over rice, topped with white sauce.

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