Ingredients:
- 4 boneless, skinless chicken breasts (about 4 oz each)
- 2 cups sliced onions
- 1 cup low-sodium beef broth
- 1 packet (about 1 ounce) French onion soup mix (look for a lower-sodium option if available)
- 1 cup fat-free Greek yogurt
- 1 cup shredded part-skim mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Sauté Onions:
- In a skillet, heat olive oil over medium heat.
- Add sliced onions and sauté until they become caramelized and golden brown. This may take about 10-15 minutes.
- Prepare Chicken:
- Season chicken breasts with salt and pepper.
- Place the chicken breasts in a baking dish.
- Mix Soup Base:
- In a bowl, mix together beef broth and French onion soup mix. Pour the mixture over the chicken.
- Layer with Onions and Cheese:
- Spread the caramelized onions over the chicken.
- In a separate bowl, mix Greek yogurt with half of the shredded mozzarella. Spread this mixture over the onions.
- Bake:
- Sprinkle the remaining mozzarella cheese on top.
- Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through, and the cheese is melted and bubbly.
- Serve:
- Garnish with chopped fresh parsley if desired.
- Serve the chicken over a bed of steamed vegetables or with a side of cauliflower rice for a low-point meal.
Weight Watchers Points:
- Each serving (1 chicken breast with toppings) is approximately 2 Weight Watchers points.
