Saturday, September 21, 2013

Yogurt Chicken

This is one of the easiest, cleanest, tastiest, and healthiest dishes I've had the pleasure of making (twice in the last week). So far I've not had any leftovers when making it, but I think it would be great the next day as well. It's also super easy to modify - as shown by everyone's unique take on it. Don't like Greek yogurt? Use plain. Don't like yogurt at all? Try mayo. Experiment with cheeses, spices, etc. Try it on pork or fish or tofu. Above all, don't work too hard and have dinner ready in under an hour.

Yogurt Chicken

4-6 boneless/skinless chicken breasts
1 cup yogurt
1/2 cup parmesan cheese, grated
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt

Preheat oven to 375.
Combine yogurt, cheese, and spices in shallow dish.
Line baking sheet with tin foil, lightly grease.
Coat chicken with yogurt mix (be generous!) and line on baking sheet.
Bake 45 minutes or until juices run clear/tops are golden brown.

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