Preheat oven to 400 degrees. Place chicken
breasts (any fat needs to be trimmed!) at the
bottom of a large corning ware dish, or any oven-
safe baking dish. Pour olive oil over chicken
breasts, turning them to coat. Season chicken
with the above seasonings, to taste, with only a
SPRINKLE of sea salt. Again, turn breasts over to
fully coat tops and bottoms with olive oil and
seasonings. Using a knife, puncture the chicken
breasts once or twice so that they soak in some of
the olive oil – this will result in SUPER moist
and flavorful chicken. Place on the top rack of
the oven and bake for about 45-50 minutes, or
until juice run clear and meat is cooked, no
traces of pink. Remove chicken and allow to cool.
SAVE THE “JUICE” AT THE BOTTOM of the dish!
In two medium-to-large sized Tupperware, place
HALF of each ingredient listed above into the
Tupperware. Chop the chicken into bite-sized
pieces, separate into two portions, and put one
portion in with the other ingredients. Top off
each Tupperware with the remaining olive
oil/chicken juices saved in the baking dish, and
lastly a fitting lid. SHAKE vigorously. If
ingredients are not mixed well, use a rubber
spatula to mix in the yogurt more, or add more in
if needed. Refrigerate for half an hour, allowing
flavors to mix in.
Originally Submitted
6/3/2014
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You can add this Skinny Greek Yogurt Chicken Salad recipe to your own private DesktopCookbook.
