Baked chicken and roasted potatoes

I sometimes get a little bored of the same food! The past few nights I've been trying new things! Here's a recipe from a few nights ago! 

Baked Chicken

Ingredients

• 4 chicken breasts
• generous ½ cup of plain low-fat greek yogurt
• generous 3 tbs of grated parmesan cheese
• 2 tsp. finely chopped garlic (fresh)
• 1 tsp. finely chopped onion (fresh)
• a good pinch of salt & pepper
• 1 tsp. dried italian herbs (salt free)

Instructions

1. Preheat over to 375
2. Place chicken breast in a large resealable bag or between sheets of wax paper and give them a good whack with the bottom of a pan or a rolling pin. Alternately, if they are coming out of the freezer and are still a bit icy, you could butterfly the breasts (and adjust the cooking time accordingly)
3. Mix the rest of the ingredients in a bowl - taste it, you'll melt!
4. I took each of my pieces of chicken and pulled them through the yogurt coating on either side. You could just dump it in the ziplock but I really wanted to keep as much of the coating as I could!
5. Place chicken breasts on a foil lined cookie sheet (so they aren't touching)
6. Bake for 30-35 minutes
7. Turn broil to high for about 2 minutes before I took them out so they got nice and toasty on the top.

Parmesan Roasted Potatoes

Ingredients

• 2 pounds red potatoes, quartered
• 1.5 Tablespoons of Olive Oil
• ½ teaspoons garlic Powder
• Salt - to taste
• ½ teaspoon of pepper
• 1.5 tablespoon grated Parmesan cheese

Instructions

1. Preheat oven to 350.
2. Place all ingredients in a medium bowl and stir.
3. Bake uncovered for about 40 minutes or till golden brown.
4. Enjoy!