You’re thinking another chicken recipe? Not another. But this one using Greek yogurt, mustard and garlic is so good as well as easy, and get this…it’s healthy too.
Today, a heat wave struck Los Angeles and I didn’t want to spend a long time cooking, nor did I want to turn on my oven. I looked for ingredients that could be made simply and that I already had in the refrigerator. Best of all, this dish made my mouth happy and it didn’t taste like everyday chicken. Try it and let me know what you think.
Combine the following:
1 cup of plain Greek yogurt
2 T. dijon mustard — or if you can find it, dijon garlic mustard
2 tsp. crushed garlic
Dip the chicken (I used skinless boneless breasts) into the mixture ensuring that you get a healthy coating. Then, dip into flour. Saute in a generous portion of olive oil on medium heat until a crust forms. Turn over and continue to saute over medium heat for another two minutes. Then, turn heat to low and cover for about three minutes or until done.
The greens in this picture are a combination of shredded brussel sprouts and kale. I saute them in olive oil with a little salt, covered until tender. With a side of sliced mango, you’ve got a food network worthy plate. Enjoy!
