Low Carb Greek Yogurt Chicken

Let me first start by saying, I followed this recipe completely with zero deviations. And the end result? Not a fan. 

I'm really unsure what went wrong with this recipe, but the chicken was flavorless. I expected more out of the Greek yogurt and parmesan - I mean - who wouldn't? 

Bottom line, I won't be remaking this one, despite it sounding so good. 

Low Carb Greek Yogurt Chicken

Recipe from What's In the Pan

Serves 4

• oil spray
• 5 oz. plain Greek yogurt 
• 2 T mayonnaise
• ½ c grated parmesan cheese
• 1 tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• 1.5 lb. chicken tenders (whole) or chicken breasts (cut in quarters)
• Parsley (chopped, for garnish)

Preheat oven to 375°F. Lightly coat a 12 inch oven proof pan or 9×9 baking dish with nonstick oil spray and set aside.

In a medium bowl, mix together the Greek yogurt, mayonnaise, Parmesan cheese, garlic powder, salt and pepper.

Add chicken into the bowl with yogurt mixture and coat the mixture all over the chicken.

Move chicken to a baking dish (or oven proof pan). Chicken should be thinly coated with the yogurt mixture. Don't put too much or any additional mixture leftover.

Bake for 25-30 minutes, or until the chicken is cooked through.

Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.