yay chicken in greek yogurt sauce!!!

when i was at work today thinking about what i was going to eat for dinner, i never thought this would come out of my oven.  "chicken in yogurt sauce" started with just wanting to use the greek yogurt thats in my fridge and ended up being a new favorite.  i loosely followed "this" recipe:

1. defrost some chicken. cut into chicken tender size pieces (length wise, about 3 cuts per piece). (if you prefer you could cube it (cook a little less) or leave whole (cook a little longer)). line baking dish with aluminum foil.  put chicken in pan. LIBERALLY, coat chicken with WHATEVER spices you have on hand.  i wanted to make this sort of indian-ish so i used: a lemon-pepper spice, oregano, parsley, salt, pepper, and cumin, i think i used some paprika too (you can really use anything, just use a lot of whatever you chose). all a few splashes of olive oil, mix it all up with your hands, and pop it in the oven for 20 minutes at 350.  

2. while chicken is cooking, chop up some bell peppers and red onion, OR whatever veggies you have on hand--like, mushrooms, zucchini, yellow onions, whatever. take chicken out of the oven after 20 minutes. toss these veggies on top.

i also had some frozen spinach in the fridge, so defrosted and added. 

3. this is a big step and probs the most important part. the sauce: put 2 tablespoons of butter in a small pot and melt.  once melted, add 3 smallish tablespoons of flour, and stir together.  make sure all the flour is incorporated.  add 1/2 cup of chicken stock, mix well.  add 1/4 cup white wine, mix well.  add 3/4 cup greek yogurt, mix really well.  add salt, pepper (generously), about 3 cloves of minced garlic, and a big squeeze of lemon. MIX.

4. pour the sauce over the chicken and veggies.  and place back in oven for another 20 minutes. 

5. and WHOA you have some yummy dinner! 

6. lastlyyyy, and this is optional, my friend gave me the best recipe for tomatoes.  i usually mix tomatoes with balsamic or red wine vinegar. but with this recipe you:
-dice a tomato
-dice a red onion
-mix together
-squeeze a lemon over top and splash with some olive oil, paprika, salt and pepper (if you have it, add a little fresh basil)
-let sit in the fridge for at least 20 minutes


-serve with the chicken

7. you could serve absolutely anything with this, but to keep this "low carb" i put some salad on my plate first, and squeezed a lemon over top. put some chicken on it. and then the tomato salad over top. OH, also, if you have some pine nuts, sprinkle a few of those on top.

sorry this is the longest post EVER, but the meal is worth it.  if you wanted to make this less "indian" and make it more mediteranian style, nix the cumin.....Woohoo! Hope you enjoy!!!!

Recipe Ingredients: 

3 or 4 pieces of chicken breasts

spices

olive oil

anyyyy veggies you have: i used bell pepper and red onion

butter

flour

chicken stock

white wine (if you dont have this just use some extra chicken stock)

greek yogurt

garlic

lemon

tomato