Tag Archives: chicken

Greek Yogurt Chicken.

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!

Greek Yogurt Chicken.

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.


BBQ Chicken Burgers.

You might not know this about me but I am kind of sort of intimidated by the grill.  Weird, because I am super comfortable with most everything except broiling in the kitchen but I guess I’ve always looked at grilling as a man’s thing to do.

But with the Husby spending long days at work and a grill swap on the table, I faced my fear and ‘manned’ the grill myself… and I survived!  These burgers were absolutely worth it.  I loveloveloved the fact that they were made with ground chicken since when I saw the title pop up in my inbox before clicking on the link, I was a bit disappointed because well, chicken breast can be pretty boring.  But I love that they were burger patties made out of chicken instead of beef.  I substituted garlic scape for the scallion, but only because I did my shopping at the farmer’s market and they didn’t have any scallions and I thought the scapes would be a good substitute (they were).  I also topped the burgers with some smoked gouda instead of cheddar and I’m so glad that I did.  It really meshed well with the flavorful patties.

The Husby was a big fan and the Fruitaholic even took a bite and said he liked it.  I ate more than one and was sad there weren’t any leftovers for lunch the following day.  So if you’re looking for something a little bit different for your next barbeque, don’t hesitate to give these a shot!  I’ve already added them to next week’s menu.

BBQ Chicken Burgers.

Slightly adapted from Simple Gourmet Cooking via Pink Parsley


  • 1 Lb. Ground Chicken
  • 1/4 Cup Cornmeal
  • 1 Scallion (or 2 Garlic Scapes), minced
  • 1 Tbsp. Fresh Cilantro, minced
  • 1/2 tsp. Smoked Paprika
  • 1/4 tsp. Garlic Powder
  • 1 tsp. Dry Mustard
  • 1/2 tsp. Kosher Salt
  • Pinch of Cayenne Pepper
  • 2 tsp. Brown Sugar
  • 5 Tbsp. Barbeque Sauce, divided
  • 1/2 Red Onion, sliced into rings
  • 4 Slices Smoked Gouda (or Extra Sharp Cheddar)
  • 4 Buns


Preheat grill over medium-high.

In a small bowl, mix together the cornmeal, smoked paprika, garlic powder, dry mustard, kosher salt, cayenne and brown sugar. Add to a large bowl containing the ground chicken, scallion (or scapes), cilantro and 2 Tbsp. of the barbeque sauce. Using your hands, lightly mix together until all ingredients are incorporated. Add the remaining 3 Tbsp. barbeque sauce to a small bowl and set aside.

Form the chicken mixture into four equal sized patties. Place the burgers onto the grill, close the lid and cook 5-6 minutes. Flip, then brush the cooked side with barbeque sauce, close the lid and cook an additional 3-4 minutes. Flip again, brush the top with barbeque sauce then lay a slice of cheese on top of each burger. Place the buns cut side down on the grill, close the lid and cook until the cheese melts and the buns are toasted, about 1-2 minutes.

Remove the food from the grill and place the chicken patties on the bottom bun, laying a slice of red onion on top before adding the top bun. Serve with additional barbeque sauce if desired.


Walnut and Rosemary Oven Fried Chicken.

Fried chicken is one of my ultimate comfort foods.  It’s so outrageously bad for you but so deliciously good.  I’m constantly searching for a worthy substitute that won’t clog my arteries.  I’d seen this one in an issue of Cooking Light but never got around to making it so I was pretty thrilled to get it for this week’s swap.

While fried chicken this was not, the toasted panko gave it a crispness that many other oven-fried recipes lack.  And the buttermilk helped keep the chicken nice and juicy.  I think I must’ve skimped on the rosemary because I was expecting there to be more of a pronounced flavor but it remained nice and light.  It was easy to prepare and the short list of ingredients was a plus in my book.  And for just about 300 calories per cutlet?  Your arteries will thank you.

Walnut and Rosemary Oven Fried Chicken.


  • 1/3 Cup Panko
  • 1/4 cup Buttermilk
  • 2 Tbsp. Dijon Mustard
  • 1/3 Cup Walnuts, finely chopped
  • 2 Tbsp. Parmesan Cheese
  • 3/4 Tbsp. Fresh Rosemary, minced
  • 4 Chicken Cutlets
  • Salt and Pepper, to taste


Preheat oven to 425. Line a baking sheet with foil and arrange a wire rack on top of it.

Place a small skillet over medium-high heat. Add the panko and, stirring constantly, cook until golden brown, about 2-3 minutes. Be careful not to burn the panko crumbs.

Whisk together the buttermilk and mustard in a shallow dish. In a separate shallow dish, mix together the panko, walnuts, cheese, rosemary and salt and pepper.

Coat the chicken in the buttermilk mixture then dredge through the panko mixture, being sure to coat evenly. Place the chicken on the wire rack and bake 20-30 minutes, until chicken is cooked through and no longer pink in the middle.


Quinoa Crusted Chicken.

Happy new year (eleven days late)!!

Now that it’s January I, along with most of the rest of the world, have once again resolved to live a healthier life this year.  Last year’s plans were derailed once I found out that I was expecting the Baby Burrito in February.  I only managed to gain 8 pounds while pregnant, but I’m still heavier than I’ve ever been.

The only way I’m going to be able to manage to do this is to not eat out or order in as much.  You’d think this would be easy for someone who loves to cook, but with two little ones under foot and a super busy schedule, things don’t always go as planned.  But cooking my meals and being able to control exactly what I’m putting into my body is really the only way to go.

In my mind, eating healthy means that food that is bland and devoid of flavor.  But I’m slowly learning that doesn’t have to be the case.  This chicken was incredibly flavorful thanks to the dijon and thyme, and the crunchiness added from the quinoa crust almost felt like I was eating fried chicken.  Almost. And the best part?  Not only was it incredibly delicious, each serving is less than 250 calories!  Double win.

Quinoa Crusted Chicken.


  • 1 Cup Quinoa, rinsed
  • 2 Cups Chicken Broth
  • 4 Boneless, Skinless Chicken Breasts
  • 1/4 cup Dijon Mustard
  • 1 Tbsp. Fresh Thyme, chopped + more for serving
  • Olive Oil Cooking Spray


Preheat oven to 300.

Add quinoa and chicken broth to a medium sized saucepan. Bring to a boil then reduce heat to a simmer and cook, covered, about 15 minutes until all liquid is absorbed.

Line a baking sheet with parchment paper. Spread cooked quinoa onto the parchment and bake until lightly toasted, about 25-30 minutes. Allow to cool then transfer to a bowl.

Increase the oven temperature to 425. Combine the chicken, dijon and thyme in a bowl and mix to coat. Dip the chicken into the quinoa, pressing to coat on both sides then transfer to a baking sheet. Spray the chicken lightly with cooking spray and bake about 20 minutes, until chicken is cooked through. Sprinkle with additional thyme before serving.

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