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