Ingredients
- 1/4 cup fat-free Greek yogurt
- 1/4 cup reduced-fat buttermilk
- 1/2-1 tablespoon ranch seasoning to taste
- 1/4 teaspoon garlic powder
- Pinch of salt/pepper
- 2 chicken breasts 4 ounces each
- 1/2 cup reduced-fat cheddar cheese grated, orange or white
- 1 slice bacon
Instructions
- Combine the Greek yogurt, buttermilk, ranch seasoning, garlic powder and pinch of salt and pepper in a large bowl.
- Place the chicken breasts in the bowl and cover with the yogurt mixture. Cover and refrigerate for at least 2 hours.
- Preheat your oven to 350˚F and spray a small baking dish with cooking spray.
- Place the chicken breasts in the prepared baking dish, covering with all the yogurt mixture, and then top with the grated cheese.
- Bake until the chicken is no longer pink inside, about 25-30 minutes.
- While the chicken is cooking, heat a small pan on medium/high heat. Cook the bacon until golden and crispy, about 2-3 minutes per side. Transfer to a paper towel and blot off any fat.
- Crumble the cooked bacon over the chicken and serve immediately.