So it seems as though lately I’ve only been posting whenever there’s a swap. I’m trying to fix that, honestly. I’ve said it before and I’ll say it again but there just aren’t enough minutes in the day. The Fruitaholic is back at school and taking a few extracurriculars on the side, the Baby Burrito is enrolled in a class while he’s at school and I’ve been trying extra hard to make it to the gym 3-4 times per week. I feel like I spend my entire life shuttling kids around and by the end of the day, I just want to curl up in a ball.
We’ve started on a clean/healthy eating kick and when I saw this recipe, I knew it would be a winner. The yogurt topping was tangy and kept the chicken really juicy whilst baking. And even though the broiler and I have had our fair share of issues in the past, letting the chicken sit underneath the flame until just brown and a bit crispy added a lovely finish to the dish. The best part is that all of the ingredients are ones we keep stocked so we’ll be adding this meal to our repertoire for sure!
As seen on Cooking With LT
- 4 Chicken Breast Cutlets
- 1/2 Cup Plain Greek Yogurt
- 1/4 Cup Grated Parmesan Cheese
- 1/2 tsp Garlic Powder
- 3/4 tsp Seasoned Salt
- 1/4 tsp Pepper
Preheat oven to 375.
Combine the yogurt, cheese and seasonings in a small bowl and stir until well mixed.
Place the chicken in a greased baking dish and top with the yogurt mixture. Use the back of a spoon to spread the sauce evenly over the chicken.
Bake until chicken is cooked through, about 35-40 minutes.
If desired and keeping a watchful eye, place the chicken under the broiler for a few minutes until browned and crispy.