Greek Yogurt Chicken

Greek Yogurt Chicken

Lately, I've tried to be a much better Pinterest user.
Instead of just pinning every pretty thing I came across, I decided to start using what I've already pinned. For weeks now I have seen this recipe for "Melt in your mouth chicken", so when date night rolled around a few weeks ago I knew exactly what we needed to try!

I decided to sub the mayo for greek yogurt for a low-cal, healthier spin. This recipe was so extremely easy, convenient, and absolutely delicious. The greek yogurt locks in the moisture, and the spices just kick it up to a whole different level.

We were both huge fans... in fact I've made it two more times since then because it was so yummy! Paired with crunchy baked okra and roasted garlic brussel sprouts... oh yum!

Super low in calories and high in protein, both your waistline and your hunky meat-and-potatoes kind of man will thank you!

Ingredients:
4 boneless/skinless chicken breasts
1 cup plain greek yogurt (I used Oikos)
1/2 cup parmesan cheese - grated
1 teaspoon garlic powder
1 1/2 teaspoon seasoned salt
1/2 teaspoon pepper


Directions:
1) Preheat oven to 375 degrees.

2) Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl.

3) Line baking sheet with foil and spray lightly with cooking spray.

4) Coat each chicken breast in greek yogurt mixture and place on foiled baking sheet.

5) Bake for 45 minutes.

(credit: life of Meg)

Crispy Chicken Bites Recipe

Prep Time: 15 minutes

Cooking Time: 10-15 minutes
Yield: 6 servings (20 to 25 nuggets)



INGREDIENTS
3 x 6-oz / 170-g boneless, skinless chicken breasts

¼ cup / 60 ml oat bran

¼ cup / 60 ml wheat germ

1 Tbsp / 15 ml coarsely ground flaxseed

¼ cup / 60 ml coarsely ground almonds

½ tsp / 2.5 ml sea salt


½ tsp / 2.5 ml white pepper


Pinch garlic powder


½ cup / 120 ml water or low-sodium chicken broth


1 large egg white, lightly beaten




HONEY MUSTARD SAUCE
1½ tsp / 7.5 ml honey

1 Tbsp / 15 ml Dijon mustard



PREPARATION:

1. Preheat oven to 400°F / 232°C. Prepare baking sheet by lining with parchment paper or coating lightly with extra virgin olive oil.
2. Cut chicken breasts into nugget-sized pieces, about 1½ inches square. Set aside.
3. Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.
4. Combine water and egg in a medium bowl. Dip each piece in the water-egg white mixture. Then dip each piece in the coating mixture. Make sure each piece is well coated.
5. Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for 10-15 minutes or until golden.

Tosca’s Tip
Use the almond coating on larger strips of chicken breast to make chicken tenders for the adults!

(Credit: Tusca Renos)