Monday, March 25, 2013

Greek Yogurt Chicken

Sorry for the blurry picture, I used my iPad to take it.
This was Friday night's dinner.  I asked my husband to get me some Fage Greek Yogurt so I can put it into my smoothies, I thought he'd buy a few small containers or the next size up.  He came home with 35 ounce container!  That's a lot of Greek yogurt for one person, since he doesn't usually eat any of it.  So I started searching the internet for Greek yogurt recipes, turns out there's more than I thought.  I found a ton on Pinterest alone.  I found a few from food blogs I follow and one new blogger (well, new to me) I found.  This recipe was influenced by Life of Meg's blogspot.  I changed some of the spices since I have a lot of Penzeys' spices, I figured I'd use them. I used Ruth Ann's Muskego Ave. Chicken & Fish Seasoning which consists of salt, black pepper, garlic, lemon peel, and onion.

Here's what you'll need:
  • 4 boneless/skinless chicken breasts
  • 1 cup of plain Greek yogurt (I used Fage)
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1-2 tablespoons Ruth Ann's Muskego Ave. Chicken & Fish Seasoning (Penzeys')
Preheat the oven to 375 degrees.  In a small bowl combine the Greek yogurt, cheese, garlic and spices.

  Line a baking sheet with foil and lightly spray with cooking spray.  Coat chicken breasts in the yogurt mixture.  Bake for 35-45 minutes depending on thickness of chicken breasts.
Pair it with your favorite veggies or couscous (which would go well with it too).  Enjoy!


  1. Greek yogurt is the best! I use it as a substitute for sour cream - on burritos, as a garnish for soups, for potato salads. Just start dolloping it on things and you'll never stop!

  2. I know! You can also substitute it for buttermilk and some other things other than sour cream. I discovered this on