There’s a chicken recipe I got off Pinterest a couple years ago, and I keep going back to it over and over again. I can’t remember what the pinner (or the original poster) called it, but in my mind, I remember it by “Yogurt Chicken.” Basically, it’s chicken breasts coated in a mixture of Greek yogurt, garlic, pepper, sea salt, and parmesan cheese. There’s a reason I keep going back to it – it’s amazing and it always tastes incredible.
I had a weird craving for it this evening, but I didn’t have any chicken to use. Really, I just wanted the yogurt mixture, which was great because I had about a cup of yogurt that was set to expire on 3/6. And so I set to work making chickenless Yogurt Chicken.
I combined about a cup of Greek yogurt, 1 tsp of minced garlic + another tsp of garlic powder, ~1/4 tsp sea salt & pepper, ~1/4 cup parmesan cheese, and a few tablespoons of nutritional yeast to make it extra-cheesy. I spread the mixture into a thin layer in a nonstick cake pan and let it bake for about 15 minutes at 400 degrees. It came out exactly like it would have had there been chicken involved, which was exactly what I wanted. It may sound like a disgusting combination, but my oh my, it was soooo good.
Next time maybe I’ll add some bacon to the mix and see how it turns out. 😉