Irish Yogurt Clonakilty Parmesan Chicken Traybake
Irish Yogurt Clonakilty Lower Fat Greek Style Yogurt is a brilliant, velvety and so versatile yogurt to enjoy not only at breakfast but as well as a great flavour enhancer for chicken recipe like this delicious version! with plenty of vegetables and a light calorie count for those who are tracking them! check www.irish-yogurts.ie for more recipes
Ingredients
- 4 chicken breasts part boned
- 4 tbsp Irish Yogurt Clonakilty Low Fat Greek Style
- 100 g parmesan grated
- 2 clove garlic crushed
- 2 tbsp. rapeseed oil
- 1 red onion sliced
- 600 g baby potatoes boiled and halved
- 12 cherry tomato
- 100 g mange tout
- 50 g broccoli tender stem
- 1 courgette diced, optional
- 2 tbsp. fresh herbs ( sage, oregano or thyme)
- 1 lemon zest and juice
- salt and pepper
Instructions
- Preheat the oven to 180˚C – 200˚C.
- In a bowl, combine half of the parmesan with the 4 tbsp of Irish Yogurt Clonakilty. Add some garlic, and oil. Season with pepper and salt. Stir and add the chicken Breast.
- Set aside to marinate and tenderise for 20 minutes minimum or overnight if preferred in the fridge covered with cling film.
- In your roasting tray, toss together the cooked potatoes, red onion, mange tout, broccoli, cherry tomato, courgette with a drizzle of oil and 2 tbsp of Irish Yogurt Clonakilty yogurt and sprinkle extra parmesan and seasoning. Toss to coat evenly.
- Add the marinated chicken breast over the vegetables.
- Sprinkle the rest of the parmesan and place in the oven for 20-30 minutes until the chicken breast are cooked through and coloured.
- Remove from the oven, sprinkle over the chicken some fresh rosemary leaves and serve immediately.
