Winner, winner, chicken dinner. Easy, healthy and delicious. Does it get any better?

4  Boneless, skinless chicken breasts (you can also use thighs, which work great)

1/2 C. Plain Greek yogurt

2 t. Red curry paste

2 t. Honey (or brown sugar)

2 T. Orange juice

Salt and pepper

Canola oil

Marinate chicken in a mixture of yogurt, red curry paste, honey and orange juice for about 15-20 minutes. Remove from marinade and pat dry well with paper towels. Season generously with salt and pepper.

Preheat oven to 350. Place a sheet pan in the oven to heat (you will add chicken later – just get it hot.)

Heat a non-stick pan on the stovetop with canola oil over medium heat. Add chicken and sear on both sides. Be careful not to burn the chicken – the marinade will make it brown quickly.

Transfer chicken to the hot sheet pan and let it cook through in oven, turning once for even cooking. Let the chicken rest for a few minutes once you remove it from oven and slice.

* Heating the sheet pan before transferring the chicken to the oven is important. If you put the seared chicken on a cold pan it will bring down the temperature of the meat and affect proper cooking. If your non-stick pan is oven-safe, you don’t have to transfer the chicken to a sheet pan and it can go directly in the oven – that step is assuming your pan cannot go into the oven.


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