Baked Greek Yogurt Chicken
This Baked Greek Yogurt Chicken is creamy, a little crunchy, full of flavor, and super easy.
Servings: 4
Ingredients
- 4 6 ounce Open Nature boneless skinless chicken breasts
- 1 5.3 ounce container Open Nature plain Greek yogurt (1/2 cup)
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 cup Open Nature Entertaining Crackers crumbs ,about 12 whole crackers
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter ,melted
Instructions
- Place chicken in a large resealable plastic bag.
- In a medium bowl, whisk together the Greek yogurt, lemon juice, Worcestershire, and all the seasonings until well combined. Pour over the chicken; seal bag and toss to coat. Refrigerate overnight.
- Preheat oven to 350 degrees F. Coat a 13x9 baking dish with nonstick spray.
- Place crackers in a food processor and pulse until you have fine crumbs, about 1 heaping cup.
- Discard marinade. Coat the chicken with the cracker crumbs; place in the prepared pan. Combine oil and butter; drizzle over chicken.
- Bake for 1 hour or until juices run clear and chicken is fully cooked.
- Serve with your favorite roasted vegetable or side salad!
Nutrition
Serving: 4servings · Calories: 285kcal · Carbohydrates: 20g · Protein: 4g · Fat: 16g · Saturated Fat: 9g · Cholesterol: 15mg · Sodium: 288mg · Potassium: 12mg · Vitamin A: 300IU · Vitamin C: 1.5mg · Calcium: 30mg · Iron: 0.3mg