Greek Lemon Chicken

L-352-00 Meat, Fish and Poultry

Green
Moderate
100 Portions
1 Chicken Breast (3-¾ oz)
Marinating Container, Griddle
350°F (177°C)
10 min.

INGREDIENTS

ItemMeasureWeightApprox issue

CHICKEN, BREASTS, FROZEN, BONELESS, SKINLESS

100 - 5 oz breasts

31 lb 4 oz

33 lb 8 oz

YOGURT, PLAIN, NON-FAT

1-½ qt

3 lb

OIL, VEGETABLE, CANOLA

3 cups

1 lb 8 oz

GARLIC, FRESH, MINCED

1 cup + 1 tbsp

6 oz

7 oz

OREGANO, CRUSHED

1 cup

1.0 oz

LEMON, JUICE, FRESH

3 cups

1 lb 10 oz

LEMON ZEST, FRESH

¾ cup + 2 tbsp

3 oz

SALT

5 tbsp + 1 tsp

3-½ oz

PEPPER, BLACK, GROUND

2 tbsp + 2 tsp

0.65 oz

PARSLEY, DRY, FLAKES

2 tbsp + 2 tsp

0.10 oz

OIL, VEGETABLE, CANOLA

½ cup

3-⅞ oz

DIRECTIONS

Thaw CP: Thaw chicken under refrigeration at 41°F (5°C).

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. Combine yogurt, vegetable oil, garlic, oregano, lemon juice, lemon zest, salt, pepper, and parsley in a mixing bowl; whisk until well combined.
  3. Place chicken into a stainless steel, or other approved, marinating container. Pour yogurt marinade over chicken. Lightly toss the chicken breasts to evenly coat the surfaces with the marinade. Cover. CP: Marinate chicken under refrigeration at 41°F (5°C) for 30 minutes to 2 hours (not longer).
  4. Remove chicken from marinade. Discard used marinade.
  5. Lightly coat a 350°F (177°C) griddle with ½ cup vegetable oil (or divided amount depending on griddle capacity). Grill chicken for 8 to 10 minutes until browned and cooked through. CCP: Internal temperature must reach 165°F (74°C) for 15 seconds.
  6. Serve immediately or CP: Hold for hot service at 135°F (57°C).

RECIPE NOTES

  1. In Step 3, 3 oz (½ cup) granulated garlic, per 100 portions, may be substituted for fresh, minced garlic.
  2. * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.
  3. Original recipe number: L-241-00

NUTRITION FACTS

Calories252
Carbohydrates3 g
Sugars*1 g
Protein33 g
Fat11 g
Saturated Fat1.6 g
Cholesterol88 mg
Sodium461 mg
Calcium58 mg
Fiber0.4 g
Combat Capabilities Development Command-Soldier Center // U17-238