Are you ready for this?
5 min prep dinner!!!!
I know, I know you I'll give you some time to collect yourself
. . . . . . . . . . . .
Alright,
Now, this is an awesome, very healthy, melt-in-your-mouth, chicken dinner that everyone will love. (my husband sure does!)
Apparently the original recipe uses mayo, but I found this amazing recipe from Life of Meg, which substitutes the
One can never go wrong with greek yogurt
(my new food obsession!)
Seriously.
Ingredients:* I have just used 1 tsp garlic salt instead of garlic powder and salt before.
- 4 chicken breasts
- 1 cup plain Greek Yogurt
- 1/2 cup Parmesan cheese, shredded or crumbled
- 1 tsp garlic powder*
- 1/2 tsp salt*
- 1/2 tsp pepper
Directions: the 5 min part
Preheat Oven 375
Line a baking sheet with foil (TRUST ME, DO THIS and you'll thank me later when your not trying to scrub of cooked cheese on a pan...we've all been there) and spray with cooking spray. ( I used my misto!)
Mix greek yogurt, Parmesan cheese, garlic powder, salt, and pepper in a bowl.
Pat dry chicken and coat in yogurt mixture (both sides).
Lay on baking sheet.
Bake for 45-50 min until golden brown spots appear on chicken.
TIP: Around 40-45 min carefully dump juices that have accumulated in the pan--this will help reduce burning
TIP: Turning oven to broil for 1-2 min (AFTER DUMPING JUICES) will help create those savorybrown spots. Be careful to watch everything on BROIL so it doesn't burn.
Pair with some delicious veggies.
ENJOY!!!!
Nutritional Information: the really awesome partserving 1 baked chicken215 cal*3 carbs*4 sat fat*23g protein*2 g fiber
This recipe looks fantastic! Just what I was looking for (I'm recently discovering all the amazing ways greek yogurt can healthfully replace those fatty things in my life) Thanks for posting!
ReplyDeletehttp://thewannabebloggerchick.blogspot.com/
Thank you! we love it over in our house, a weekly meal I would say. I always have fresh Parmesan on hand (b/c i love it) so it makes it easy. and Yes, GREEK YOGURT IS AMAZING! Seriously, it is so versatile. Thanks for stopping by and taking to time to comment!
ReplyDeleteJust made this for the second time...can't wait to eat it again! :)
ReplyDeleteYeah!!! Travis is in love with it. lol
DeleteI have made this twice now, it's officially a "staple" go to meal around here. EVERYONE loves it! Thanks so much for the great recipe!! I am experimenting with different spices. The second time I used jerk spice, it was pretty good!
ReplyDeleteAwesome! It's defiantly out go-to-meal too! :) yummy! Jerk would be awesome!
DeleteWould you mind posting the nutrition info in a comment? It's covered by an ad. :( Thank you!
ReplyDeleteAll fixed! Thanks for letting me know. Some formatting was off.
DeleteIs there a way you can make this page mobile friendly? When I go to pull it up on my phone, the right half of the directions are cut off and when I try to scroll over to see them, the page changes to your previous (or next) post. It would be much appreciated.
ReplyDeleteWorking on it. Blogger only has one "mobile" option and it is ON but it not as good as I think it could be. I am working on getting a special mobile site that you will only be directed to if you are on a mobile device. Thank you for your concern.
Deletecan you do this with drumsticks?
ReplyDeleteI have never baked drumsticks personally,but I don't see why not. Its just a base that you cover the chicken with. Give it try and let me know how it works out! Thanks for stopping by!
DeleteThis looks so good, and I think will fit in with my weight watchers points! The only thing is I have Vanilla greek yogurt....do you think that would be terrible??
ReplyDeleteVanilla yogurt tends to be sweet but this does have some powerful flavors in it; So I would suggest doing a taste test. Take 1tbs of the yogurt, 1 tbs of parm cheese,1 tsp garlic powder, and a pinch of salt together and taste it to see if you like it. If yes, Go for it!
DeleteLet me know how it turns out :)
Can you use fat free plain greek yogurt?
ReplyDeleteAbsolutely! Shouldn't be a problem.
DeleteI've made this for years though use Dijon Mustard or SeededMustard
Deleteoh yummy! I love Dijon Mustard. I bet that adds a nice kick to it.
DeleteHow long would you suggest for chicken breast cutlets?
ReplyDeleteSince they are smaller I would say 30min. You want to make sure the chicken is fully cooked.so pull one cutlet out and slice it in half at 30min. If yes, then start the broiling process, if not then cook for 5-10 more minutes. Let me know how they turn out!
ReplyDeleteMade these tonight but found them a little too tangy- maybe because I used the parm cheese that you buy in the can?
ReplyDeleteThere is a "tang" to them, that is normal. I use the can parm cheese all the time. Actually I think it's better than fresh for this baked dish. I would say the tang comes from the plain greek yogurt. I would suggest trying a different brand of greek yogurt and seeing how that turns out. Best of luck!
DeleteCan you use plain yogurt rather than Greek?
ReplyDeleteI don't see why not. :) It might be more runny to start off with, Greek yogurt always seems thicker to me. If that happens to you, strain it a bit before lathering up your chicken. Let me know how it works out!
DeleteHave you ever tried to make it without using parmesan cheese?
ReplyDeleteNo I have not. The cheese is used as a binding agent so I am not sure it would create the same outer "crust" as pictured above.
DeleteIs the nutrition information for one chicken breast or all four?
ReplyDeleteOne cooked chicken :) enjoy!
DeleteCan these be used for a meal prep? Like how long would they be good for when stored and would you recommend storing in a fridge or freezer? thank you!
ReplyDeleteWell, the prep for these are only 5 min so there is no need to do any "pre" work. The only thing that could take long is defrosting the chicken.
DeleteOnce cooked they store in the fridge for up to 3 days. I have never frozen them. However, I would worry about the consistency of the baked yogurt while defrosting if you were going to go down that route.
It's truly a "do-on the night" type of meal. I hope this helps. :)
Is this like the sprinkly parmesan cheese or the dry shredded "fresh" kind?
ReplyDeleteYour choice. I've done both. I think the dry shredded kind adds more of kick :)
DeleteAre they skinless, boneless, chicken breasts?
DeleteYes! Easy and delicious. :)
Delete45-50 minutes??
ReplyDeleteDo you use the really thick chicken breasts?
I normally buy pretty thin pieces. Last night I used a very similar recipe (mayo and I used bread crumbs) but wanted to look to see if it could be done with greek yogurt instead for obvious reasons. I actually didn't really care for the bread crumbs so I liked that your recipe didn't use them.
I'm just concerned with the cooking time. I baked the ones last night for 22 minutes at 350 degrees and they came out great. Do you think I should do the same since mine are quite thin or is that an important step to cook them for as long as you do?
Yup that is probably it. I do use thick chicken breast as you can see in the picture. If you're small there is no problem cutting the cooking time. The biggest concern is just making sure the chicken is cooked through. Raw chick is quite hazardous to consume :) I'm glad it worked for you!
DeleteHave you ever added mushrooms to this recipe?
ReplyDeleteNo I have not--husband despises them lol-- but that sounds delicious! If I were to add them in I would chop them really small and mix them with the greek yogurt mix. If you try it, let me know how it turns out!
DeleteLooks amazing!! I tend to prefer pounding my chicken first. How long do you suggest cooking it if I pound the chicken before hand?
ReplyDeleteThis looks absolutely delicious, how long would you suggest cooking the chicken if I were to pound it first?
ReplyDeleteThanks Kelly. I'd say 30-40min. The great thing about this is the greek yogurt helps to keep the chicken moist. It's never hurts to over the time to ensure the chicken is cooked through, or you can cut a piece in half to check that's its done. Happy Cooking!
Delete