Thursday, August 15, 2013

In the Kitchen with Greek Yogurt

You will always find Greek yogurt in both of our fridges. In fact, I even came close to having it on My Top 5 Foods I Can’t Live Without list. Lisa’s been known to add it as a topping to her homemade tortilla soup. I love Greek yogurt topped with berries and little bit of homemade granola, stirred into my oatmeal for an extra protein boost in the morning, or as an alternative to sour cream on my baked sweet potatoes.
One of our favorite dips is also this Avocado Yogurt Dip that can transform any boring and bland sandwich or wrap into an absolutely creamy and satisfying one. It also makes the best topping for our favorite fish tacos.

Last week, Chobani completely spoiled me by sending samples of their new yogurt flavors. After hearing all the ways that Lisa and I use and love Greek yogurt, it may not be surprising to hear that I was beyond excited. I love Greek yogurt because it tastes great and is packed with muscle-repairing and cell-building protein.
Our intern, Jaime was equally excited and quick to jump at the chance to experiment with Chobani’s new, exciting flavors. Here’s what Jaime came up with.

Chobani Coconut Chicken

Eating coconut sure does have a way of making you feel as if you’re on a tropical island. When Chobani came out with their coconut-flavored yogurt, I stood in my kitchen imagining myself lying on a white-sand beach surround by nothing but palm trees. Since I am in Los Angeles, surround by a bunch of meat-eating men, I made a paradise-inspired recipe…coconut yogurt glazed chicken.

Makes 2 servings
2 skin-less chicken breasts
6 ounces Chobani coconut yogurt
1 tablespoon garlic, minced
1 tablespoon extra virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
A few sprigs of parsley, chopped

Preheat grill to medium-high. Spread olive oil and chopped garlic on the grill and let cook until golden brown.

Combine salt and pepper.  Rub each side of the chicken breast with mixture.
Place chicken breasts on the grill and let cook for approximately 10 minutes on each side.  Make sure the inside is cooked all the way through.

Take chicken off the grill and pour on the coconut yogurt.
Top off the cooked chicken and yogurt with chopped parsley. Serve and enjoy with the ones you love.

Mixed Berries, Oats, and Honey & Ginger Medley

Ginger is commonly seen at a variety of Asian restaurants as a side dish or garnish.  I am a huge fan of this spicy, aromatic root, but most choose to toss it to the side. Incorporating ginger into a flavor of yogurt, paired with fresh fruit and oats, tames its pungent taste to create a sweet and delicious meal everyone can enjoy!

Ingredients for Yogurt Bowl:

6 oz. Chobani Bite Honey and Ginger Yogurt
1 cup mixed berries
2 tablespoon walnuts, chopped
2 teaspoon cinnamon

Ingredients for toasted oats:
½ cup oats
1 tablespoon maple syrup
Dash of cinnamon


Preheat oven to 350 degrees.
In a small bowl, combine oats, syrup, and cinnamon.

Spread oats out onto a baking pan and let cook for approximately 10 minutes.

In a large bowl, combine sliced fruit, walnuts, yogurt and cinnamon.
Top it all off with a handful of toasted oats!

Jaime Ruisi is a passionate and motivated student in the field of nutrition.  Her experience involves culinary and nutrition communications work with leading experts in the field.  Jaime plans to inspire others to reach their health goals as a future registered dietitian. Connect with Jaime on Facebook, Twitter, and Noms McGee. 

Disclaimer: We were not paid to endorse Chobani. We gladly promote products and companies that align with our food philosophy and that we believe in. While we receive Chobani products from time to time, we were not asked to promote the brand. We just like it!

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