Garlic Rose Chicken

by Dr. Daamini Shrivastav

August 31, 2015

I often get asked how to keep chicken juicy and tender without letting the meat go dry during baking. The secret is greek yoghurt! It helps retain the meat’s moisture. I now almost always add this wonder ingredient to all my marindaes. Give it a go 🙂


Also, this method of marinating the night before and then popping into the oven is fast becoming a favorite and a life-saver when one comes home exhausted after a long day of work

Quick Look
Servings - 3
<300 - Calories
Time : 20 mins

You will need :

  • 500g chicken breasts
  • 3-4 tbsp of low-fat Greek Yoghurt
  • 6-8 cloves of garlic diced
  • juice of ½ a lemon
  • 1 tbsp of ground black pepper
  • 1 tbsp of dried rosemary
  • a handful of sliced green olives
  • salt to taste
  To make : ** steps 1 and 2 are best done the night before and leave to marinate overnight

1)In a marinating bowl add all the ingredients except the chicken and mix together well. For the salt I used about a teaspoon’s worth.

2)Break out those kitchen scissors and snip the chicken breasts into fine strips. Throw them into the marinade and coat it well. Cover the bowl in cling film and leave overnight in the fridge to marinate.

3)To cook – preheat your oven to 190 degrees Celsius. Pour the chicken and the marinade in a ceramic baking dish and bake for about 27 minutes.

  I find adding walnuts to some salad leaves is a great way to enjoy this chicken. Drizzle some garlic infused olive oil (just a teaspoon will suffice) on the leaves to echo the chicken’s flavors :-)  

Dr. Daamini Shrivastav


Dr. Daamini Shrivastav

Juggling many roles from physician to writer to pilates instructor to Marketing-PR executive, Dr. Daamini is constantly pushed and inspired to get creative on how to encompass a Retreat into her daily life.
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