Yogurt Chicken | Weight Watchers

This succulent Yogurt Chicken is marinated in a tasty yogurt marinade, locking in lots of flavour and ensuring that the chicken stays lovely & tender! Zero SmartPoints on Weight Blue and Purple plan and 3 SmartPoints per portion on W-W Green plan.
Keywordweight chicken, zero point recipes
Prep Time10 minutes
Cook Time20 minutes
Additional Time1 hour
Total Time1 hour 30 minutes


  • 2 medium chicken breasts no skin or bone
  • 1/2 cup fat free natural yogurt (125g)
  • 2 tbsp fresh cilantro / coriander finely chopped
  • 2 tsp lemon juice
  • 1 clove garlic minced
  • 1/2 tsp cayenne pepper more if you like it spicy!
  • 1/2 tsp ground cumin
  • 1 pinch of salt
  • 1/2 tsp ground black pepper


  • Place the chicken breasts in a freezer bag, fold over the top and use a rolling pin or meat tenderiser to bash the chicken a little so it’s roughly the same thickness. This ensures that the chicken will cook more evenly.
  • Set aside
  • Place the yogurt, chopped cilantro, lemon juice, minced garlic, cayenne pepper, ground cumin, salt and pepper into a small mixing bowl and combine.
  • Pour the marinade into the bag with the chicken (first making sure that you didn’t make any holes in the bag when you tenderised the chicken & swapping to a new bag if you did!!).
  • Secure the bag, squidge the chicken around a bit to make sure the chicken in thoroughly covered with marinade and place in the fridge for at least 30 minutes (& overnight if required).

To Grill

  • If you are using a grill pan or an outside grill, lightly oil the grate with a little calorie controlled oil and heat to a medium to hot heat.
  • Use tongs to remove the chicken from the bag and place the chicken breasts on the the grate. Allow to cook until grill marks appear on the chicken breast about 4 – 5 minutes. Turn and repeat with the other side of the chicken breast.
  • If the chicken is sticking when you try to turn it the first time – leave it to cook for a little longer – it will come away easier from the grill once the marinade start to brown more!
  • The chicken needs to be THOROUGHLY cooked through and to reach an internal temperature of 165°F. This should take about 10 – 12 minutes but is very dependant on the size of your chicken breasts. It is important therefore to make sure that you check the temperature using a meat thermometer in the thickest part of the chicken breasts.
  • Let the chicken rest for 3 – 5 minutes before slicing and serving.

To Oven Bake

  • This recipe can also be oven baked (although it is my preference to use a grill pan!)
  • Preheat the oven to 400°F / 200°C
  • Place the chicken breasts in an oven proof dish and cover with the marinade.
  • Check the chicken breasts after about 15 minutes to make sure they are not browning too quickly – if they are you can always place some kitchen foil over the top to prevent this.
  • Cook for another 3 – 5 minutes.
  • Again, it is very important that your chicken breasts reach an internal temperature of 165°F to ensure that they are cooked. Check with a meat thermometer in the thickest part of the chicken breast.
  • Let the chicken rest for 3 – 5 minutes before slicing and serving.


Throw away any left over marinade – it should not be used again.


Serving: 1Breast | Calories: 171kcal | Carbohydrates: 6g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 199mg | Potassium: 613mg | Fiber: 1g | Sugar: 5g | Vitamin A: 283IU | Vitamin C: 5mg | Calcium: 138mg | Iron: 1mg
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