Category: Poultry Dishes

Serves: 4

Ingredients

• 1 cup fat-free plain yogurt, divided
• 2 tsp Italian seasoning, divided
• 2 cloves garlic, minced, divided
• ¼ tsp ground black pepper, divided
• 1 tbsp fresh basil, chopped
• 1 lemon, halved
• 4 portions chicken breast (about 1 lb)
• 4 portions new red potatoes (about 1 ½ lbs)
• 2 tbsp reduced-fat Parmesan cheese, grated
• 1 lb baby carrots, trimmed
• 1 tsp fresh rosemary, chopped

Directions

1. In a large mixing bowl, combine ¾ cup yogurt, 1 tsp Italian seasoning, 1 clove minced garlic, 1/8 tsp black pepper, fresh basil and lemon juice. Add chicken to yogurt marinade. Cover and refrigerate for at least 30 minutes.
2. While chicken is marinating, cut potatoes into quarters and place them in a large saucepan. Cover with water, bring to a boil over high heat, and then reduce heat to low. Cover and simmer until tender, about 20 minutes.
3. Preheat broiler and lightly coat a broiler pan with cooking spray. Place marinated chicken on the pan and broil 6 inches from the heat source for about 15 minutes. Top chicken with Parmesan cheese and broil until lightly browned, about 2 more minutes.
4. Place baby carrots in a medium saucepan with about 1 inch of water. Bring to a boil over high heat, then cover and reduce heat to low. Steam until tender, about 9 minutes.
5. In a small bowl, combine remaining ¼ cup yogurt, 1 tsp Italian seasoning, 1 clove of minced garlic, 1/8 tsp black pepper, rosemary and Butter Buds. Drain potatoes and return to saucepan. Stir in yogurt mixture to coat.
6. Place a portion of chicken and a portion of potatoes and about ¼ of the carrots on each plate. Serve and enjoy!

Nutrition Facts

Calories 291, Fat 4g, Cholesterol 55mg, Sodium 383mg, Carbohydrates 37g, Sugar 9g, Fiber 6g, Protein 31g