Chicken thighs have gotten a bad rap. Yes, it is the "darker" part of the chicken, so the meat itself isn't as lean as the chicken breast. But when you take the skin off and trim off any excess fat, chicken thighs are actually a great protein option. And this recipe is so good, you'll be wondering if it is truly healthy...which it is! Serve these alongside roasted veggies and quinoa. If you have an endomorph body type and are looking to lose weight, skip the quinoa and double up on the veggies.
6 boneless, skinless chicken thighs or chicken breast, excess fat removed
1/2 cup nonfat plain Greek yogurt
3 Tbsp shredded parmesan cheese
2 tsp garlic, chopped (or 1 tsp garlic powder)
1 tsp dried minced onion (or 1/2 tsp onion powder)
1 tsp dried parsley
1 pinch each of salt and pepper
Preheat the oven to 375 degrees. Spray a baking dish with olive oil spray and arrange the chicken thighs evenly in the dish. Combine the rest of the ingredients in a medium bowl, and then spread evenly over the chicken thighs, completely coating them with the mixture. Bake until the thighs are cooked through and the topping is slightly golden brown, about 30-40 minutes. Serve alongside roasted veggies and quinoa.
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