Ingredients
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2 lemons, divided
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1/2 cup nonfat plain Greek yogurt
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2 tbsp chopped fresh cilantro, plus more to garnish
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3 tbsp olive oil, divided
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1 1/2 lb thin sliced chicken breasts
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1 (16 oz) pkg fingerling potatoes
Steps
1
Zest and juice 1 lemon. In a bowl, combine Greek yogurt, lemon zest, lemon juice, cilantro and 1 tablespoon oil. Season with salt and pepper. Add chicken breasts to marinade and refrigerate at least 30 minutes or up to 2 hours.
2
Meanwhile, preheat oven to 425°F. Line an 18x13” baking sheet with parchment. Slice potatoes in half lengthwise. Slice each half into 2 to 3 wedges, depending on the size of potato, and place in a large bowl. Zest and juice remaining lemon. Toss potatoes with lemon zest, lemon juice and remaining 2 tablespoons oil. Season with salt and pepper. Spread evenly on prepared baking sheet and roast until crispy and golden, flipping halfway through, 25 to 30 minutes.
3
Heat grill or grill pan to medium-high. Remove chicken breasts from marinade, letting excess drip off. Place chicken on grill and cook until internal temperature is 165°F, 4 to 6 minutes per side. Serve chicken with roasted potatoes. Garnish with cilantro.
