A high-protein dinner that stays incredibly juicy thanks to the "parchment boat" method. The blended sweet pepper and tomato sauce adds a creamy, spicy kick without the extra calories.
Ingredients:
2 Chicken Breasts (scored Hasselback style)
3 Carrots (sliced)
1–2 Small Onions (chopped)
Fresh Garlic
The Creamy Sauce: 1/2 cup tomato sauce, 1 sweet bell pepper, cayenne pepper, garlic powder, and 2 tbsp Greek yogurt or cottage cheese (all blended).
Toppings: Mozzarella pearls and fresh parsley.
Instructions:
The Sauce: Blend the tomato sauce, sweet pepper, cayenne, garlic powder, and yogurt/cottage cheese until smooth.
Prep: Score the chicken breasts. Toss the chicken and veggies (carrots, onions, garlic) in the sauce.
Marinate: Let it sit in the fridge for 2 hours for maximum flavor.
Bake: Assemble your parchment boats, fill with veggies, and place the chicken on top. Tuck mozzarella pearls into the chicken slices. Bake at 200°C (400°F) until golden.
Garnish: Top with fresh parsley and serve.