Looking for something to make for dinner tonight? Indulged in a little too much junk food for the 4th and looking for something a little healthier? I gotcha covered!
I’ve been seeing this recipe float around Pinterest for a while, but with Mayo. Yuck. I wanted it to be a bit healthier so I added my own spin to it and substituted the Mayo for Greek Yogurt. My Greek Yogurt and Chicken were looking a bit lonely so I added some tomatoes to keep them company.
Greek Yogurt Chicken
9 pieces of skinless chicken breast
1 cup plain Greek Yogurt (I used 0% Fage)
2 heaping tbsp. Parmigiano Reggiano cheese
1 tsp. Italian seasoning
2 beefsteack tomatoes
salt and pepper (to taste)
Preheat your oven to 350°F. Then, make your yogurt topping. Combine the Greek Yogurt, Parmigiano Reggiano cheese, and Italian Seasoning. Mix well.
Season your chicken with salt and pepper and lay them on a baking sheet.
Top the chicken pieces with a spoonful of the yogurt mixture and spread until evenly covered.
Slice up your tomatoes and top your chicken. You can cut the tomatoes to fit.
Bake for about 30 min. until the chicken is nice and tender. There will be a lot of liquid in the pan because of the yogurt. Don’t worry this is totally normal! If the tomatoes are a still a bit raw, just leave the pan under the broiler for a minute or two.
We had ours with some corn on the cob and sautéed brussels sprouts (don’t make that face! They’re good for you!)
