Greek Yogurt Marinade
Do you remember the Southwestern Yogurt Black Bean Dip I shared recently? If not, head on over there right now. I’ll be right here waiting for ya! That dip..seriously, we could eat it by the spoonful. It’s great as a dip for veggies, pasta sauce, toast/pizza spread, AND as a marinade! Now I know what you might be thinking. Raw meat and dairy….that does not sound like an appealing duo! You might even be cringing right now as you look at the picture above. BUT here’s what yogurt will do to your ordinary, easy to overcook chicken breasts:
Keeps the chicken moist and tender! Hello! melt in your mouth chicken!! The lactic acid and calcium in yogurt gently break down the protein in the meat, resulting in meat that can basically be pulled apart by hand. Unlike with the other tenderizing agents, the addition of yogurt won’t make the chicken mushy either. Makes the chicken super flavorful! Combined with the black beans, corn, and the spices, you know these chicken breasts are going to sooo good!
What Makes this Chicken Recipe Perfect for Babies
If you’ve been battling with dry and chewy chicken, and/or it’s a struggle to get your baby or child to eat this iron-rich source, give this yogurt marinade a try! It will seriously shake your world. Or at least I hope it does ;). As mentioned above, this baked chicken with Greek yogurt is SUPER moist and juicy.
A general guideline on how to serve chicken
For 6-8 months: Slice into 2-3 inch strips so they can easily grab and gnaw/suck on the juices. Even if none actually gets ingested, this is great for hand-eye coordination. They will also get plenty of flavor exposure as well as iron. Yup! It’s found in the juices ;). For 8-11 months: Once your baby is able to bite off a large chunk, you need to start cutting into thinner strips (about the size of an adult pinky finger) or shred Here’s an in-depth pot on how to cook and serve chicken for babies
Step by Step Instructions
Serving Suggestions
With vegetables. As you can see in the pictures above, there’s a lot of extra marinade. That’s because I knew I wanted to use it to flavor my veggies as well! Why not, right? But if you want to cook just the chicken, then what I suggest is using only 1/2 of the dip recipe and saving the remaining to enjoy in other ways throughout the week. With cooked rice, grains, pasta Add to quesadillas, sandwiches, burritos, pizza, salads…endless possibilities! And I highly recommend squeezing some lemon over the chicken for a more vibrant and delicious bite! Enjoy!
More Chicken Recipes
Instant Pot Korean and Chicken Potatoes Chinese Orange Sesame Chicken Lightened Up Mongolian Chicken Slow Cooker Thai Chicken Lentil Curry One Pot Curried Chicken and Carrot Couscous Chicken Pesto Flatbread
