Ingredients
12 oz nonfat Greek yogurt
2 cloves garlic, chopped
3 tsp fresh rosemary
1 tbsp fresh lemon juice
zest of 1 lemon
salt to taste
black pepper to taste
4 4oz chicken thighs
2 c baby potatoes, quartered
2 c broccoli florets
2 tsp olive oil
Preparation
Combine yogurt, garlic, 2 tsp fresh rosemary, lemon juice, lemon zest, salt and pepper in small bowl Marinate chicken in 1/2 of yogurt mixture for 20 minutes. Heat oven to 400 degrees In a bowl, toss potatoes and broccoli with olive oil and remaining rosemary. Roast in oven for 20 minutes, stirring occasionally. On grill or grill pan, cook chicken, turning once, until cooked through (~6 minutes per side). Top chicken with remaining yogurt sauce. Serve with roasted vegetables
