Chicken In Lemon Yogurt Sauce (Protein)

chickenyogurtsauceprotein This is a delicious baked Mediterranean chicken dish with a creamy lemon Greek yogurt sauce that's lighter than a sauce made with cream. When life gives you lemons, make this quick and easy protein-rich one pot meal.

4 chicken thighs, skin on, bone in
1¼ cup chicken broth
¼ cup lemon juice, freshly squeezed
1 Tbsp. fresh thyme, or 1 tsp. dried thyme
sea salt, freshly ground
black pepper, freshly ground
½ cup Greek yogurt
¼ cup (1 scoop) unflavoured whey protein powder (19.5 g)

Garnish:
lemon wedges

Pre-heat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place the chicken (skin-side up) in a cast iron skillet or wide-bottomed pan (oven-proof). Pour the chicken broth, white wine and lemon juice all over the chicken and into the pan. Add the thyme. Grind over plenty of salt and pepper.

Bake for about 40 minutes or until the chicken is browned and cooked through. If you have a meat thermometer, the internal temperature in the thickest part should be 165°F (74°C).

Transfer the chicken from the pan onto a plate and cover with foil to keep warm.

Stir the yogurt into the remaining juices and any sticky bits left in the pan. Warm through on the stove-top (either in the same pan if it's cast-iron or stove-safe, or transfer to a saucepan).

Add teh protein powder and heat gently until slightly thickened. Alternatively, if the sauce is too thick, add a little more chicken broth to thin it a little and make it pourable. Taste to check seasoning and add more salt and pepper if necessary.

Add the chicken back into the pan and heat gently for a minute or two longer.

Serve the chicken immediately with your chosen side dish(es), spooning plenty of the lovely sauce over the chicken. Serve with lemon wedges on top if you like.

Makes 4 servings.