Blueberry yogurt chicken with pan sauce
Tangy yogurt marinates chicken breasts and becomes a silky pan sauce while they roast, with real blueberry flavor from the jar. This Greek yogurt does the heavy lifting and gets dinner on the table in under thirty minutes.
About 490 calories a serving, 70 g protein, 5 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 (about 6 ounces each) boneless skinless chicken breasts
From your shelf
- 7 ounces wild blueberry less sugar low-fat Greek yogurt, blueberry (Chobani)
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- 2 cloves garlic
- Mince 2 cloves garlic and whisk into 7 ounces blueberry yogurt with a pinch of salt and pepper.
- Pat 2 chicken breasts dry, coat each with half the yogurt mixture, and let sit while you heat 1 tablespoon oil in a skillet over medium-high heat.
- When the oil shimmers, place chicken in the pan and sear until golden, about 3 minutes, then flip and sear the second side until golden, about 2 minutes more.
- Lower heat to medium, cover, and cook until the thickest part reaches 165 degrees F (74 degrees C), about 8 to 10 minutes; move the chicken to a plate when done.
- Stir the remaining yogurt into the pan off heat, scraping any browned bits from the bottom; return to low heat and stir for 1 minute until the sauce is warm and silky.
Note Swap chicken thighs if you prefer; increase cooking time by 3 to 4 minutes. Leftover chicken keeps covered for three days and is good cold or sliced into salad. Serve with roasted vegetables or over rice to catch the sauce.
On the label
CULTURED LOWFAT MILK, WATER, CANE SUGAR, BLUEBERRY PUREE, NATURAL FLAVORS, FRUIT PECTIN, GUAR GUM, FRUIT AND VEGETABLE JUICE CONCENTRATE (FOR COLOR), LEMON JUICE CONCENTRATE
Chobani, yogurt, serving 150 GRM, package 5.3 oz. Ingredients as printed on the label.
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Cooks as greek yogurt, berries, sugar. Half of it left? Use up the greek yogurt.