It’s no secret that I like food. In fact, you could say that I love it. However, all foods are not created equal. Some ingredients are just better than others, or at least in my opinion. Food is all about opinions, really. I can’t stand olives, and you probably think I’m crazy. On the other hand, you might try to tell me that eating raw garlic is nuts, and I will vehemently disagree with you. Then, I will eat a raw clove of garlic to prove you wrong and will regret having done so moments later as my lungs seem to contract and twist and make my spine hurt. However, I will stand my ground. I digress.
The meal I’ve put together here is great. Not only does it taste delicious, but it’s also made with ingredients I desperately love. I’m literally emotionally cheating on each one of these ingredients with the others.
Let’s start with the chicken. Cooking with chicken is great. Once you get past the slimy membrany grossness, it’s the most wonderful protein there is. As my grandma says, chicken is a blank canvas.
That leads me to the Greek yogurt, another blank canvas with which the most beautiful art can be created. It’s good for you and can almost always replace sour cream, which is not. Also, it is one of those diverse foods that can be eaten for breakfast, lunch, or dinner. The pure white color makes for the perfect base in this spiced recipe.
On that note, let’s talk about paprika. I could use smoked paprika on just about anything. It livens up the flavor of whatever you’re cooking and adds an amazing vibrant color. Cayenne does the same, while adding a sharp kick to any recipe.
Sautéed shallots are a godsend, bringing a rusty taste to salad dressings, omelets, and obviously, this dish. With more flavor than plain old onions, I always opt for shallots and sweat them in a frying pan to mellow out their bold flavor.
Last, but not least: garlic. As I mentioned earlier, I love garlic. In fact, I’d go so far as to say I love it more than avocados. This diverse member of the lily family is delicious when roasted, sautéed, or just plain raw. Each preparation gives it a totally different flavor but always gives you that awesomely spicy garlic breath. I know, you think I’m crazy. I thought we had already established this!
Put all these fantastic ingredients together and there’s no not loving this dish. Slow roasting the chicken allows it to absorb the spicy yogurt mix, which makes the chicken crazy juicy.
The cheese melts within the sauce, but doesn't burn. Instead, it makes the coating extra creamy and helps it stick to the chicken when served. I’m telling you, love is real, and I found it right here, with this spiced and spicy Seasoned Greek Yogurt Chicken.
Ingredients (serves one)
1 boneless, skinless chicken breast
½ cup 0% fat Greek Yogurt
½ shallot, minced
1 tablespoon olive oil
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
1 small handful grated Parmesan cheese
1. Preheat oven to 350o Fahrenheit.
2. In a small frying pan, heat olive oil over low heat. Add minced shallot at sauté until just tender, but not brown.
3. In a small bowl, combine Greek yogurt, sautéed shallot, cayenne pepper and smoked paprika, stirring vigorously until fully integrated. Next, stir in cheese.
4. Place raw chicken in a small baking dish and spoon yogurt blend on top. Use your hand to fully coat chicken.
4a. If desired, you may roast baby red potatoes in the same dish. First microwave the potatoes in 2 cups water for 2 minutes. Drain water and quarter potatoes. Coat with olive oil, kosher salt, and black pepper and surround chicken breast with potatoes.
5. Bake for 20 minutes. Then turn heat to 400o and bake for an additional 10 minutes. Remove from oven and gently remove chicken from pan. Serve immediately, while that cheese is still super melty.
