Just Another Day: Roasted Chicken with Yogurt Sauce

    On the menu tonight for dinner:

    Roasted Chicken with Rosemary

    Get yourself an Amish chicken (breasts on the bone are what I used)
    Cover a tray with aluminum foil and lay the chicken on it
    Spread olive oil over the chicken and sprinkle with salt, pepper, garlic powder, and crushed rosemary
    Bake at 400 degrees for about 30 minutes

    *This is a new thing for me: normally I bake them for about 45-60 minutes at 350. This time I increased the temperature and really liked the results: the top roasted perfectly and the inside stayed moist and succulent. Once the juices run clear (just stick a knife through and see what color the juice is), you know it's done. Turn off the oven, cover the chicken with a foil tent, and leave it in there to stay warm until you're ready to eat.

    Yogurt Sauce with Cucumber and Garlic

    This is basically raita, the Indian yogurt sauce everyone loves. All you do is chop a cucumber, add 1 1/2 cups of Chobani Greek Yogurt, and 3 cloves of garlic. Mix it together and season with salt, pepper, and loads of garlic powder. Let it sit in the fridge for an hour or two so the flavors have a chance to cool down a bit.

    You can serve this with pasta or rice or quinoa - I actually used pasta and it was surprisingly yummy with the yogurt sauce as the binder. A few healthy meal and a filling on at that.

    And check out this tasty breakfast idea:

    Take about 1/2 cup of Greek Yogurt and drizzle it with honey. Then cut up a half a banana and arrange it nicely around the yogurt. Not only is this full of healthy start-your-day ingredients, it is soooo pretty! And... ignore the little stub of banana peel at the bottom of the photo - I made this really early in the morning :p

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