Yogurt-Marinated Chicken Breast with Almonds
Rinse and pat chicken dry.
Mix yogurt with garlic and lemon juice and season with salt and pepper. Pour marinade over chicken and let marinate about 30 minutes.
Cut lemon into thin slices. Lay lemon slices on the bottom of a baking dish and scatter with thyme. Top with chicken and bake in a preheated oven at 180°C (approximately 350°F). After 10 minutes, turn chicken and sprinkle with almonds. Continue roasting about 15 minutes more (25 minutes total).
Meanwhile, rinse and thinly slice cucumber. Peel shallot and cut into rings. Mix cucumber and shallot with oil and vinegar. Season with salt and pepper. Cut chicken breast on the diagonal and serve with salad.