Rosemary Ranch Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz. skinless chicken breast, cut into chunks8 oz. non-fat plain yogurt2 tbsp. milk1.5 tbsp. dry ranch dressing mix1 tsp. dill weed, driedFresh rosemary sprigs
Preparation:
Separate rosemary leaves from stems. Use the stems as skewers for the chicken chunks. Mix yogurt, milk, ranch dressing mix, dill, and rosemary leaves in a sealable container or bag. Put skewered chicken into yogurt mixture, seal container, and refrigerate overnight.
Cooking:
Heat olive oil in a skillet over medium high heat. Add chicken and then pour the leftover yogurt sauce over it. Cook for 15 minutes (or until done), turning halfway through.
Number of Servings: 4
Recipe submitted by SparkPeople user WONDERCOOTIE.
Separate rosemary leaves from stems. Use the stems as skewers for the chicken chunks. Mix yogurt, milk, ranch dressing mix, dill, and rosemary leaves in a sealable container or bag. Put skewered chicken into yogurt mixture, seal container, and refrigerate overnight.
Cooking:
Heat olive oil in a skillet over medium high heat. Add chicken and then pour the leftover yogurt sauce over it. Cook for 15 minutes (or until done), turning halfway through.
Number of Servings: 4
Recipe submitted by SparkPeople user WONDERCOOTIE.
Nutritional Info Amount Per Serving
- Calories: 170.2
- Total Fat: 4.5 g
- Cholesterol: 49.7 mg
- Sodium: 557.2 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 0.7 g
- Protein: 22.6 g
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