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

• Nonfat greek yogurt

  Nonfat, plain

  ¾ cup or 180g

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