Recipes I want to try


May 2, 2012


For weeks now I have seen this recipe for “Melt in your mouth chicken”, so when date night rolled around a few weeks ago I knew exactly what we needed to try!

I decided to sub the mayo for greek yogurt for a low-cal, healthier spin. This recipe was so extremely easy, convenient, and absolutely delicious. The greek yogurt locks in the moisture, and the spices just kick it up to a whole different level.

We were both huge fans… in fact I’ve made it two more times since then because it was so yummy! Paired with crunchy baked okra and roasted garlic brussel sprouts… oh yum! Super low in calories and high in protein, both your waistline and your hunky meat-and-potatoes kind of man will thank you!

{ Skinny Greek Yogurt Chicken }


4 boneless/skinless chicken breasts
1 cup plain greek yogurt (Chobani 0%)
1/2 cup parmesan cheese – grated
1 teaspoon garlic powder
1 1/2 teaspoon seasoned salt
1/2 teaspoon pepper


1) Preheat oven to 375 degrees.

2) Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl.

3) Line baking sheet with foil and spray lightly with cooking spray.

4) Coat each chicken breast in greek yogurt mixture and place on foiled baking sheet.

5) Bake for 45 minutes.

6) If you would like to brown the top, turn the broiler on high for 3 minutes or so. Remove from oven once top is golden brown.


Yes, I told you, the world’s easiest meal, and clean-up is even easier!

For all of us working women, this would be extremely easy to prep the night before. Then all you have to do at the end of a long day is preheat the oven and throw the chicken in! Voila – a healthy meal in less than an hour!

I promise you will love it. In fact, this leftover hater looked forward to lunch the next day – shocking! 

2. Pulled Chicken

Pulled Chicken Sandwiches


  • 4 skinless, boneless chicken breast halves (about 2 pounds)
  • Salt and pepper
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 1/3 cups barbecue sauce
  • 1/2 cup apple cider vinegar
  • Hot pepper sauce
  • 6 kaiser or French rolls, split
  • 6 ounces shredded Monterey Jack cheese (about 1-1/2 cups)


Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.
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