Yogurt “Gravy” Chicken Thighs by Lynette Rohrer Shirk

Za'atar is a mixture of sumac, sesame seeds, and herbs like oregano and hyssop. It's often used in Middle Eastern dishes.

Serves 4

Calories: 355.01

Protein: 32.20 grams

Carbohydrates: 45.60 grams

Fiber: 5.64 grams

Fat: 4.70 grams

16-ounce package hash browns

10-ounce package frozen vegetables

1 large sweet onion, sliced

4 (4-ounce) boneless, skinless chicken thighs

¼ teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 tablespoon cornstarch

1 teaspoon dried parsley

2 cups plain nonfat yogurt

1 teaspoon za'atar or herb seasoning blend

Preheat oven to 350°F.
Place the hash browns, frozen vegetables, and onions in an oven- and microwave-safe casserole dish treated with nonstick spray. Cover with plastic wrap and microwave on high for 3 minutes. Turn the dish and microwave on high for an additional 2 to 3 minutes, until the vegetables are thawed and the onion is tender.
Remove and discard the plastic wrap. Season the chicken with the pepperand garlic powder. Arrange the thighs over the top of the vegetable mixture.
Stir the cornstarch and parsley into the yogurt. Pour the mixture over the chicken and vegetable mixture, spreading the yogurt so that it coverseverything in an equal layer.
Bake for 45 minutes or until the yogurt is bubbling and thickened and the chicken thighs are done. Sprinkle the thighs with the za'atar. Serve immediately.

Whole Grain, High Fiber Food