I’m always interested in new methods to incorporate Greek Yogurt into my dishes. I found this recipe from Life of Meg but wanted to reduce the amount of parmesan that was used…so I cut it by about half and still found the recipe to be quite delicious!
Original recipe for Skinny Greek Yogurt Chicken This is the original recipe and she used fresh grated parm (I think) and her chicken looks much yummier than mine…but mine doesn’t have as many calories or fat but with plenty of tangy flavor from the yogurt and grated parmesan. 🙂 I made a “skinny” recipe…”SKINNIER!” haha
1 serving (4 oz chicken breast): approx 225 Calories, 31g protein, 2g carbs, 5g fat (2g sat. fat)
- 3 Chicken Breast (approx 4 oz each) You can easily make this with 4 breasts using the same amount of ingredients. Nutritional data will change a bit.
- 3/4 cup OIKOS fat free Greek Yogurt (in the end, only 1/2 cup was used since so much was left over)
- 1/8 cup of grated parmesan cheese (an additional “sprinkle” was used at the end)
- 1 teaspoon garlic powder
- salt, pepper (optional)
Preheat oven to 375 F.
Combine yogurt, parm, garlic powder, salt and pepper. Mix thoroughly.
Dredge chicken breast in mixture. Be liberal. Place chicken on a foil lined and PAM sprayed cookie sheet.
Cook for 45 min or until chicken is at least 165 F.
Add a light sprinkle of parmesan cheese on top of breasts and set oven on high broil (if you watch it like a hawk)…or low broil. I did high, then low since I watch my oven like it’s TV or something. LOL
Again…my recipe doesn’t get all crispy, crunchy like the original…but my chicken had plenty of tangy flavor and it was a huge delight to my palate!