So Ms. Foodie made good on her promise to whip up a recipe using Chobani Greek Yogurt. I took 6 oz. of the plain flavor and made a zesty marinade for our chicken breasts last night!
It’s only me and Mr. Foodie, so I used the six ounce size of the yogurt to cover two breasts, and even had some leftover marinade after coating the chicken. But, if you use more breasts, you can double, triple, quadruple the recipe–you decide…
I threw in three teaspoons of Olive Oil, 3/4 teaspoon of Ground Ginger and Cinnamon, 1/2 teaspoon of Thyme, 1/2 teaspoon of Garlic Powder, 1/2 teaspoon of Minced Onion, 1/4 teaspoon of Rosemary, and a 1/2 cup of Lime Juice. After mixing all the ingredients into the yogurt, I used it to coat the breasts on both sides, then let them sit in the fridge for 20 minutes while warming up the broiler.
At 500 degrees, the chicken flash cooks, but the lovely yogurt coating holds in all the flavor–no dry breasts on this watch. Lots of taste with a bit of zing!
But here’s the best part: I refrigerated the leftover yogurt marinade and stirred it into eggs this morning to make myself a Ms. Foodie Omelette.
This is back to pure Kitchen Cabinet Cooking, because everything was already in the store: two eggs, some leftover roasted turkey breast, and Roma tomatoes. And with all the flavors packed into the yogurt, who has to season?
I also had some potato salad with dill in the fridge, so it accompanied the Omelette, along with Sourdough toast.