[brittney]

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[brittney]

Yields 4 servings

Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried dill
– 1 teaspoon dried chives
– 1/2 cup plain Greek yogurt
– Salt and pepper to taste

Instructions:

1. Preheat the Oven:
– Preheat your oven to 375°F (190°C).

2. Season Chicken:
– Season the chicken breasts with garlic powder, onion powder, dried dill, dried chives, salt, and pepper.

3. Cook Chicken:
– In an oven-safe skillet, heat olive oil over medium-high heat.
– Sear the chicken breasts on both sides until golden brown.

4. Bake:
– Transfer the skillet to the preheated oven and bake the chicken until it reaches an internal temperature of 165°F (74°C), typically around 15-20 minutes.

5. Shred Chicken:
– Allow the chicken to cool slightly, then shred it using two forks.

6. Mix with Greek Yogurt:
– In a bowl, mix the shredded chicken with Greek yogurt until well combined. Adjust seasoning to taste.

7. Serve:
– Serve the crack chicken on lettuce wraps or with your choice of low-carb vegetables.

Approximate Nutritional Information (per serving):
– Calories: 250-300 kcal
– Protein: 35-40 g
– Carbohydrates: 5-7 g
– Dietary Fiber: 1-2 g
– Sugars: 3-4 g
– Fat: 9-10 g
– Saturated Fat: 2-3 g
– Cholesterol: 90-100 mg
– Sodium: 250-300 mg

This recipe focuses on whole food ingredients with limited fat, carbs, and sodium. Adjust portion sizes and ingredients based on your specific dietary needs. Always consult with a healthcare professional or nutritionist for personalized advice.

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