SERVES 4 / PREP: 10 MINUTES / COOK: 45 MINUTES / TOTAL: 55 MINUTES
Chicken breast is a go-to meal for many patients post-op since it’s easy, low in calories, and inexpensive to make. This recipe is a twist on the traditional version, which is coated in heavy full-fat mayo. The Greek yogurt coating traps in moisture to keep the chicken juicy and tender.
Nonstick cooking spray
1 cup low-fat plain Greek yogurt
½ cup shredded Parmesan cheese
1½ teaspoons seasoning salt
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
4 (4-ounce) boneless, skinless chicken breasts
1 Preheat the oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray and set aside.
2 In a small bowl, mix to combine the yogurt, cheese, salt, garlic powder, and pepper.
3 Place the chicken breasts in the baking dish.
4 Use a pastry or marinade brush to coat each breast with the yogurt mixture.
5 Bake for 45 minutes, or until the juices run clear and the topping begins to brown, and serve.
Per Serving (1 chicken breast): Calories: 273 Total fat: 8g Sodium: 519mg Total carbs: 3g Sugar: 2g Fiber: 0g Protein: 45g
1 chicken breast