Recipe Ideas

Crispy Yogurt Chicken

Serves 8




1 cup (or more) plain Greek yogurt

2 lbs. chicken legs and thighs (remove skin, bone-in)

Salt to taste

2 cups Panko bread crumbs




Pour yogurt into a mixing bowl.

Sprinkle chicken with salt.

In another bowl, place the bread crumbs.

Spray a baking pan. With a pair of tongs, place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the Panko bread crumbs. Cover each piece thoroughly with bread crumbs and place in the baking pan.

Bake in a 350º oven for 1 to 1 ¼ hours. When the chicken is nice and golden, remove from the oven and enjoy!


Easy Crockpot Chicken and Vegetables

Serves 12 (Serving Size: 3oz. of chicken and 1 cup of vegetables)




6 skinless chicken breasts

Garlic powder, to taste

Salt and pepper, to taste

1 large onion, diced

2 cups raw baby carrots

4 stalks of celery, chopped

6 sweet potatoes, each skinned and quartered




Combine all ingredients in 4-5 quart crock-pot

Cover crock-pot and place on low heat for 5-6 hours


Fiesta Quinoa

Serves 8 (side-dish servings)



1 cup quinoa (or can use brown rice)

1 ½ cup water

1 15 oz can low-sodium black beans 
(rinsed and drained)

1 15 oz can low-sodium corn 
(rinsed and drained)

1 cup cherry tomatoes, halved

¼ medium onion, diced

1 tbs. apple cider vinegar

¼ tsp. paprika



Rinse and drain quinoa under cold running water.

Bring water, quinoa, and paprika to a bowl.

Reduce heat to simmer and add onions.

Cover and cook until all water is absorbed (around 15-20 minutes).

Transfer quinoa to a large bowl and stir in drained corn, tomatoes, black beans and apple cider vinegar.

Mix well before serving.


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