I bet you’ve never had a spicy chicken sandwich with yogurt in it before! Sounds weird, but stick with me. I love using basic pantry staples in fun new ways, so I created these Spicy Chicken Sandwiches to show how versatile yogurt can be and how it can be used in both sweet and savory recipes. Because the more versatile an ingredient it, the less likely it is to go to waste, and we don’t like food waste around here!
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After having success using plain yogurt in place of buttermilk to bread my Homemade Baked Chicken Nuggets, I knew I had to do it in sandwich form. The process is basically the same, except I added spicy heat in three layers to the chicken! YES! And then I made a simple Honey Yogurt Coleslaw that is every so slightly sweet, to balance the heat of the chicken.
Can These Sandwiches be Reheated?
These Baked Spicy Chicken Sandwiches are definitely best when baked fresh, hence the small two sandwich batch size, but I have had decent luck reheating the baked chicken in a skillet over medium-low heat. They aren’t as crispy as they are when freshly baked, but the hot skillet does get rid of some of the moisture making the breading less soggy.
Slaw Options
If you’re not into a sweet slaw, try making a batch of my Homemade Ranch Dressing to use as your slaw dressing instead. Ranch pairs great with spicy chicken. P.S. the ranch dressing recipe also uses plain yogurt. ;) Or you could just make it easy and use some store-bought ranch dressing.
Baked Spicy Chicken Sandwiches
Servings 2Ingredients
Baked Spicy Chicken
- 1/2 cup breadcrumbs ($0.13)
- 1/4 tsp garlic powder ($0.02)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp cayenne ($0.05)
- 1/8 tsp salt ($0.01)
- freshly cracked pepper ($0.02)
- 1.5 Tbsp cooking oil ($0.06)
- 1/4 cup plain yogurt ($0.25)
- 1/8 tsp salt ($0.01)
- 1 tsp hot sauce ($0.04)
- 1 boneless, skinless chicken breast (about 2/3 lb.) ($3.99)
Honey Yogurt Slaw
- 3 cups shredded cabbage slaw mix (pre-bagged) ($0.65)
- 2 Tbsp mayonnaise ($0.17)
- 1/3 cup plain whole milk yogurt ($0.33)
- 1/2 Tbsp honey ($0.06)
- 1 tsp Dijon mustard ($0.06)
- 1 tsp apple cider vinegar ($0.02)
- 1/4 tsp salt ($0.02)
- freshly cracked pepper ($0.02)
For Serving
- 2 buns ($1.00)
Instructions
- Preheat the oven to 425ºF. Place a wire cooling rack over a baking sheet to hold the breaded chicken.
- In a wide shallow bowl or container, combine the bread crumbs, garlic powder, smoked paprika, cayenne, salt, and some freshly cracked pepper for the chicken's breading. Once combined, add the cooking oil and stir until the seasoned breadcrumbs resemble damp sand.
- In a separate wide shallow bowl or container, combine the yogurt, salt, and hot sauce.
- Place the chicken breast on a cutting board, cover with plastic, then use a mallet or rolling pin to gently pound the chicken breast to an even thickness, no more than 3/4-inch thick. Cut the chicken breast in half, then season with a pinch of salt and a pinch of cayenne.
- Dip each piece of chicken into the yogurt and hot sauce mixture, making sure to fully coat the chicken, then into the seasoned bread crumbs, again coating both sides. Place the coated chicken on the prepared baking sheet with wire rack.
- Bake the chicken for 25 minutes, or until the internal temperature reaches 165ºF, carefully flipping the chicken once half way through.
- While the chicken is baking, prepare the honey yogurt slaw. In a small bowl stir together the mayonnaise, yogurt, honey, Dijon, vinegar, salt, and some freshly cracked pepper.
- Place the shredded cabbage slaw mix in a large bowl, pour the prepared dressing over top, and stir until the cabbage is coated in dressing.
- Once the chicken is finished baking, build the sandwiches. Place one piece of spicy chicken on each bun and top with a generous pile of the honey yogurt slaw. Enjoy!
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Nutrition
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How to Make Spicy Baked Chicken Sandwiches – Step by Step Photos
Begin by preheating the oven to 425ºF. Place a wire cooling rack over a baking sheet to hold the breaded chicken. To a wide shallow bowl or dish add 1/2 cup breadcrumbs, 1/4 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp cayenne, 1/8 tsp salt, and some freshly cracked pepper. Stir the breadcrumbs and spices together until combined, then add 1.5 Tbsp cooking oil and stir until the mixture resembles damp sand.
In a separate wide shallow bowl or dish, combine 1/4 cup plain yogurt with 1/8 tsp salt, and 1 tsp hot sauce.
Place one boneless, skinless chicken breast (about 2/3 lb.) on a cutting board and cover with plastic to prevent splatter. Use a rolling pin or mallet to gently pound the chicken to an even thickness, no more than 3/4-inch thick.
Cut the chicken breast in half and season each side with a pinch of salt and cayenne.
Dip each piece of chicken into the spicy yogurt mixture, making sure it’s completely coated, then into the seasoned breadcrumbs, again making sure they are completely coated. Place the breaded chicken on the prepared baking sheet with wire rack.
Bake the chicken for about 25 minutes, or until the internal temperature reaches 165ºF, flipping the chicken once half way through (I usually do it at the 15 minute mark). The best way to flip the chicken without the breading falling off is to use tongs and pinch the sides of the chicken pieces, rather than pinching top and bottom.
While the chicken is baking, prepare the honey yogurt slaw. In a small bowl, combine 2 Tbsp mayonnaise, 1/3 cup plain whole milk yogurt, 1/2 Tbsp honey, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/4 tsp salt, and a little freshly cracked pepper. Stir until smooth.
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Pour the dressing over 3 cups shredded coleslaw mix (pre-bagged shredded cabbage and carrots). Stir until the cabbage is coated in dressing.
Then just build the spicy chicken sandwiches. Place one piece of baked spicy chicken on each bun and add a generous pile of the honey yogurt slaw. Enjoy!
I’ve made this loads of times. I always make it with chicken thighs (no rolling pin required). I’ve made them with Italian bread crumbs and plain bread crumbs. I’ve used broccoli slaw and regular coleslaw mix. Everything works wonderfully, you can’t really go wrong!
Holy cow this is a great recipe. If I use tilapia (or other white fish), any idea if I’d need to adjust the oven temp? Thanks!
You shouldn’t need to change the temp but you’ll likely not need to cook it as long depending on the thickness of your fish.
Im not a good cook but wow. this was easy and absolutely incredible. 10/10 amazing taste, texture, and really not too difficult.
Hi there!
If I had two chicken breasts, do I need to adjust my ingredients?
Thank you!
– Vee
Yes, I would double the ingredients and you would get 4 sandwiches out of two breasts.
Unbelievably good. So glad I tried this one, it’s definitely going in the rotation!
When I made this for the first time my husband and I looked at each other and said “well, there’s another thing we can make at home instead of getting from a restaurant.” This recipe is *that good.* Awesome job.
So glad you both liked it so much! :)
I’m planning on making these, but wanted to ask are the breadcrumbs seasoned (like Italian) or are they plain breadcrumbs? I saw people comment that they used panko crumbs, and the ones I’ve always bought are plain (no seasoning), so I’m presuming the original listed ingredient is referring to plain. Thank you in advance for your consideration of my question! I love your recipes!
Yes, they are plain. :)
Making for the second time …using Greek yogurt with a splash of milk. Melted butter in the breadcrumbs instead of oil. And a bit more Frank’s than needed. Soooooo good
This was absolutely delicious! I love how it used mostly ingredients I already had. I subbed in chicken thighs and it worked just as well. The honey slaw definitely stole the shows, very tasty. Will be making this again.
I love this recipe and it’s staple for me. Could the chicken be cooked in an air fryer?
Hi, there! Since we haven’t tested this recipe using an air-fryer, I don’t want to give you any specific recommendations since I can’t promise you will achieve equally successful results. That doesn’t mean you shouldn’t give it a shot! I see another commenter on this post mention they “prefer” them in the air fryer! Just make sure the center of each piece of chicken reaches an internal temperature of at least 165*F before removing it from the air fryer. Best of luck! ~ Marion :)
This was the perfect texture and was super tasty but just a smidge too spicy for me. I also didn’t have any yogurt and used sour cream instead. Will be making this a ton with a bit less spice.
Can these be pre prepared and frozen?
I don’t recommend it. It will give you textural issues. XOXO -Monti
This really hit the spot! I was craving a crispy chicken sandwich. So good! I had mine with a honey dijon sauce because that is what I was craving. Much, much better than a fast food restaurant.
Is the carb count with buns? Or just the chicken and slaw? Cooking for a diabetic…..
The carb count is with the buns! To lower carbs even further, try a brand like L’oven Fresh Keto Friendly Buns, which only has 2 grams of net carbs per serving.
I’ve made this a few times now and I LOVE not having to go through the hassle of frying. I did a quick pickle juice brine this last time to keep the chicken breast moist and baked with convection to help with crisping up the outside, but otherwise kept the recipe the same, and it was perfect. So easy and satisfying. Thanks for all that you do!
These are very delicious! I wanted a nice hot chicken sandwich without the hassle of frying. These were nicely spicy, juicy and perfectly cooked following the recipe exactly. We will be entering these into our regular rotation of meals.
I want to use the hot honey that I bought so could I replace the hot sauce with the hot honey?
I suppose it’s worth a try but the honey will be a lot sweeter and not as spicy as the hot sauce, so it will turn out differently.
Love this recipe!! I use half regular breadcrumbs half panko and add about a tablespoon of nashville hot chicken seasoning. I definitely prefer them in the air-fryer over the oven.
That looks great – I had a spicy dish last night. It has to be done, even during the summer months! Most of all it helps clear the airwaves and definitely makes me feel fresher and happier :D
Delicious, breading was the perfect balance of crispy and crumbley. Exactly what I was looking to make!
I’ve made these at least 20 times by now. Also passed it on to my friends with no complaints.
I have a question about this recipe: could I use plain Greek yogurt? I know it’s thicker. Will it work the same?
You’ll just need to thin it out with milk or water to make it like buttermilk consistency. It’s way too thick in its original form to coat the chicken correctly. :)
Love these. I’ve made them numerous times now. Would they freeze well?
I haven’t tried freezing these but I suspect the breading wouldn’t hold up well. :(
The texture of the chicken and breading was amazing and my whole family loved it! However, the hot sauce was a bit too much for my picky, sensitive kids and I will definitely leave it out next time. Do not skip the pounding step! It makes a major difference in the texture of the chicken. I skipped the slaw because I knew my picky kids wouldn’t eat it and we topped our sandwiches with mayo and pickles and served with mac and cheese and green beans on the side.
Another husband approved dish! I made the chicken nuggets recipe for my kids. Both my husband and I are not big slaw fans but we really liked this one. I didn’t have a slaw mix so I used some cabbage and a carrot. I put pepper jack cheese and pickles on my sandwich like they do at Chick-fil-a and ooooo its so good and is very close to the fast food sandwiches. Super easy!
I make my own yogurt with organic whole milk and it worked perfectly! My husband couldn’t believe this chicken had yogurt in it. I marinated my chicken for over an hour.
Very easy & very tasty! I used Greek yogurt, didn’t feel the need to thin it out and it worked perfectly. I was on the fence about the slaw – I prefer a tangy slaw – but the honey was perfect with the spicy chicken. Husband topped his with a slice of Swiss cheese & I with American, and it was so good! Can’t wait to make again.
This recipe is awesome! Super easy and delicious.
I’ve made hundreds of recipes from online sources, but this is my first review. It was that good!!! Thank you! Extremely versatile recipe. The yogurt marinade and wet crumbs make for a perfect crisp. It will be my go-to chicken tender recipes from now on. Made it in the air fryer.
I don’t think I’ve ever commented on a recipe before, but I really wanted to leave a comment here to say “thank you” for this delicious recipe! I’ve been a regular Budget Bytes visitor for years, but I found this recipe through the recent BB collaboration with The Financial Diet. I’m so glad I tried these out! They were very straightforward to make, and they taste just as indulgent as a fast food sandwich, except with a richer variety of flavors due to the freshness and the slaw. Thank you!
I’ve made this recipe probably 5 times already and it is a hit!! I was even told it was better than Popeyes, Mcdonalds, etc. The spice is perfect, the chicken is super juicy.
I do have a few tweaks:
I leave the chicken marinated in the yogurt for awhile.
I add panko bread crumbs to give it a crunch.
But other than that, this recipe is freaking amazing. You know what you’re putting in and it’s much healthier considering it isn’t fried.
Thank you <3
Very delicious and very easy to make!
Thank you!
The chicken aspect of this recipe is wonderful. I’ve made it with greek yogurt and diluted it with a little milk until it was runny. I did this because I already had the greek yogurt on hand. I’m eager to try these again sometime but with different sandwich fixings. This is a very versatile recipe!
Thanks Kim!
These were fantastic! Made them just as written and honestly the proportions were perfect, including the slaw. A good heap on each sandwich and just the right amount for 2 sides. For the chicken, it’s definitely spicy – in a good way, although I think I may cut back on the hot sauce by 1/2 (I used sriracha because it’s all I have). I’ll probably also use regular, rather than smoked paprika next time and see which I prefer. But as written it was still wonderful.
NOTE for those who can’t do lactose/dairy: Silk Vanilla Soy Yogurt works wonderfully here. You don’t notice the vanilla in the sandwich at all, and the other slaw ingredients work really well with it. You can up the vinegar or mustard if you want more tang, but I like sweet coleslaw. Definitely adding this to the rotation!
Great tip!
Oh, wow! Thank you for this amazing recipe! I can’t believe how easy it is to make!
Happy to hear it Suzie!
Made this the other night and I was SO excited! These taste right like Chick Fil A’s spicy chicken sandwiches (but with breadcrumbs instead of batter and healthier)!
A really good easy one for after a long day’s work!
Another delicious recipe! I had Greek yogurt in my fridge so that’s what I used and it turned out great. Thank you so much for all your great recipes I know no matter which one I try it will be awesome!!
Absolutely delicious!
I’m going to preface this by saying I hate to cook. As in, would almost rather starve than cook. On that note, this was super easy and super tasty. I didn’t make the slaw, just paired the chicken with a salad. I used sour cream in place of yogurt since that’s all I had and used panko bread crumbs for the coating. The flavor definitely has a kick to it. But all in all, incredibly easy to throw together and will make again.
Can Greek yogurt be subbed for plain yogurt?
If you use Greek yogurt you’ll need to thin it out a bit with water so it’s more like the consistency of heavy whipping cream.
I just realized I can change the amounts of services for a recipe. You. Are. A. GD. Genius.
I’m assuming I can make these non-spicy by omitting the spicy ingredients? Not sure if my kiddos are up for the heat.
Haha, glad to help! If you want to make these non-spicy check out my chicken nuggets recipe, which uses the same technique but is a non-spicy version. :)
I made this today with my boys ( 11&13)in mind. They raved over it, telling me I didn’t make enough sandwiches. They like take out chicken sandwiches and they said these were better than all of them. I guess I’ll be adding these to the list of keepers.
Yay!! That makes me so happy! Thank you!
Would it be possible to use chicken thighs instead? I like breasts but they tend to be dry.
I’d need to try it to know for sure. If they release more water or fat it might affect the breading. But I suggest trying it with the breasts at least once. This cooking method and the yogurt coating keeps them nice and juicy! :)
I made these with chicken thighs the other day. Due to a less than perfect execution (no wire rack for the oven, used panko breadcrumbs, etc.), they weren’t nearly as pretty as yours, Beth. But they were perfectly cooked and delicious! We use chicken thighs exclusively at my house with no regrets :)
Awesome! Good to know! Thank you for sharing with the rest of us. :)
This was so good! I used cajun seasoning because I didn’t have smoked paprika. We served it with a salad of chopped tomato, avocado, corn, and cucumber mixed with olive oil, lemon, salt and pepper.
Hi Beth! I just want to say a huge thank you because your recipes have literally changed my life! I cook one of your recipes for dinner 90% of the time that I cook at home, and it has saved us a ton on groceries and eating out! Following your recipes has taught me how to be a better cook.
I love your post about Stonyfield and organic farming, and it is important to me to shop sustainably. I am also interested in learning more about how to find ethically raised meat because I feel that is harder to identify, so if you’re interested in doing more educational posts like this, I’m all in!
I’m not sure if you meant to do this or maybe I’m missing something, but I don’t think you included buns on the list of ingredients. While it might seem like common sense, I create my grocery list by copying/pasting from your recipe into my google keep list, so if the buns aren’t there, I won’t think to buy them. Not sure if you want to add them, but just thought I’d point it out for people who grocery shop like me.
Thanks again for your amazing recipes and blog! I don’t know what I’d do without BudgetBytes!
Thanks Mary!! And thanks for catching that typo in the ingredient list! I’ll have to double check my paper notebook where I do my calculations, but I bet I had it written in there and just forgot to type it into the post. I appreciate you letting me know!!
I miei bambini gli adorano! sono buonissimi….. grazie mille per la ricetta
I’ve been jonesing for a crispy chicken sandwich and this was friggin perfect. Coupled with a homemade bun (wrapped in foil and stored in my freezer) and garlic fries… so good. Thank you for the inspiration and keeping me from ordering in!
Awesome! Don’t you love having stuff stashed in your freezer like that? It’s such a little thing, but it brings me such joy. :D
We skipped the buns and had these as tacos! With the meat cut into slices after cooking and the coleslaw on top, plus shredded cheese and diced avocado, they were AWESOME! Easy to make and really delicious! Thanks for the recipe!
Awesome idea!!
Thank you for the well thought information about commercial dairy practices. Since you featured a chicken sandwich, would you consider a future article about commercial practices for raising chickens (and eggs) as well as beef, pork, etc?
If I have a chance to go learn more about chicken farming, I’d consider it. :)
Miss Beth. This Spicy Chicken is the bomb dot com!!! I did not make the slaw for the sandwich, but I did slice some tomatoes and toasted some Brioche buns with some butter. This is my first time making a chicken sandwich, and my sister and I thoroughly enjoyed. Thank you so much for sharing this very delicious recipe.
Btw… both you and the cow looked too precious!!! I may have ran from the cow if I stood too close to it lol. 😉
Thank you!! :) I did eventually have to run from the cows because they wouldn’t stop licking me all over! Hahaha
That is too funny!!!! I remember when I was 15 years old, I went to visit my Grandma on my Dad’s side, and she had some chickens on her land (don’t remember how many). Let’s just say that her chickens did not like me, and I ran away from them!!! Lol!!!
I will never have to go to a restaurant for a spicy chicken sandwich ever again!! Hands down delicious. For sauce addicts: dunk breaded chicken into your fav buffalo sauce before assembling sandwiches. ☺️
That sounds delicious!!! 😍
While Target and Safeway, in the Sacramento CA region, used to carry Stonyfield yogurt in the 32 oz cartons, they no longer do so. Chobani yogurt and store brands have overtaken them.
Thank you for highlighting the importance of organic dairy. Very encouraging. This recipe looks very good. My children will love it. Added to bookmarks, thank you!
First bite thoughts: omg so good! Too bad I didn’t make more for the bf!!
I used Italian style breadcrumbs and added some Cajun seasoning in lieu of smoked paprika… also let the chicken broil on high with some cheese on top to let it get gooey and yummy. We added bacon to ours. With the coleslaw on top- oh boy it was good.
Never a bad recipe from budgetbytes, love it!!
Oh YUM!! I love those ideas!
Looks like a keeper, Beth! Yum!!
I am sorry to all the cows that have to spend their lives pregnant and never even get to be with their babies in order to make dairy happen. Organic and pasture raised or not… I can imagine they are happy being on a constantly fluxuating hormonal rollercoaster, giving birth, and then being depressed because they cant even lick the babies face. If the baby is lucky, its female. Then it at least gets to live… Im sorry Beth, I love your recipes and I get that people eat dairy… But to promote it like this is difficult to accept. There is no humane way to do dairy. Period.
My mother was raised on a dairy farm. My father is a veterinarian who works for many dairy farms. I have heard of large scale dairies that practice the way you are talking about but I have never been to a farm that separates the babies from the mother. As long as they are nursing they produce milk and dairy cows are bred to produce so much milk that there is no way that one calf can consume it all.
WWWWWWWWWWWWWWAAAAAAAAAAAAAAGGGGGGGGGGGHHHHHHHHHHHHHH
“People are eating something I don’t like!”
WAAAAAAAAAAAAAAAGGGGGGGGGGGHHHHH
“How dare you”
Thank you for this. I love this blog and myself am not vegan, but I find it distressing when trusted people make claims about having your cake and eating it, too. No, you can’t. There are certainly BETTER ways to do dairy, but the fact remains that there will always be some animal suffering baked into the equation, too.
I think I will stick with Beth’s vegan recipes.
This was so good and super easy! The only change I made was I used boneless chicken tenderloins and panko breadcrumbs because that’s all I had. Came out great and will definitely make it again very soon. Your recipes never disappoint!
LOVED this recipe!
I think you are correct about the food industry responding to consumers. I’ve been shopping, gleaning, and growing organic (small garden) for several years and I’m part of a larger trend, for sure, which the food industry has noticed. Grocery stores in my area are carrying more and more organic stuff! And the best is that a famous bargain outlet grocery store now carries a lot of quality organic items at rock bottom prices. I know I’m lucky where I live, but I hope this becomes widespread.
Your recipe looks good. :)
I’m another Stoneyfield fan. And I usually buy whole milk plain Greek yogurt in quart containers. Fat free yogurt is fine if you are adding sweeteners, fruit, or other flavors, but when using yogurt for tzatziki, marinades, sauces, or subbing for sour cream, the flavor isn’t there at all. While the chicken was lovely, I REALLY liked the cole slaw recipe–way lower calorie than an all mayo version and just as full of flavor. I followed the recipe exactly–rare for me–and LOVED it. Thanks, Beth, for another easy and economical winner!
My mom always made cole slaw with condensed milk and vinegar–wish I had her recipe which was so ordinary she never bothered to write it down.
This looks SO good. If I wanted to make this meal last me a couple days, how would you recommend storing the slaw? Just adding the yogurt sauce when serving?
Yep, keeping the dressing separate will yield the best results. I found that it wasn’t so bad after a day of refrigeration, though. I just stir it up first. :)
I love your site and probably learned cooking by following your blog. I miss the days when your blog was advertisement free. This post read like one big commercial and I enjoyed it much less because of that.
The advertising on this site is quite minimal..
I’ve been reading since the beginning too Kim. I love Beth’s recipes and they have become family favorites in my house but remember that this takes a lot of her time. She’s not just a lab tech in New Orleans any more and I think something like this sponsorship is still very much in the same breath of what she set out to do with this blog all those years ago. Hobbies can turn into enterprises. As long as the individual still stays true to their ideals that they started with then it okay by me. I think this sponsor sorta fits with that premise too.
This site was never ad-free and technically sponsored posts are commercials. Why? Because it costs a LOT of money to keep this website running, so advertising is a necessity. If a company I really like wants to support what I’m doing and I also like what they’re doing, I’m not going to say no to that. But you won’t find me promoting companies or products that go against my food philosophy, or that I don’t truly use or recommend. And that’s why, despite getting offers for brand partnerships every single day, I only do one or two per year. But hey, I know I can’t please all of the people all of the time, so there is a “jump to recipe” button at the top and a scroller on the side. You can always just skip the parts you don’t like and go straight to what you do like. :)
Beth, thanks so much for taking the time to respond! Your blog has been quite special place on the internet exactly because you are very selective about what to promote. I only meant to express that I appreciate that and hope you will be able to continue in that spirit. Either way I am a big fan of your blog and recipes!
Thank you, Kim! I really appreciate your response and willingness to stick with me through the parts that aren’t quite as enjoyable! :) <3
I made this yesterday and it turned out so tasty ! I have used a lot of recipes from site and they have all turned out good. Thank you so much. :)
I love Stonyfield & buy their products weeklyl. I have very good friends who are members of the Cabot Cooperative, also in Vermont- same type of farming, beautiful grass-fed, healthy, cared for cows. I feel it’s so important to showcase ethical dairy farming- most people only see the awful abuse videos posted nowadays, by pro-vegan/vegetarian factions. It’s entirely possible to buy ethical dairy, & it’s time people realize that. Thanks! (btw- sandwiches look great, too!)
I haven’t tried the recipe yet (looks great, though!), but I wanted to say I really like that you did a sponsored post that’s meaningful and educational! I also love that you use your influence to promote the Feeding America SNAP Challenge. I don’t see that sort of social responsibility in other food blogs, and it’s a big reason why I keep coming back to yours (doesn’t hurt that your recipes are the best, too).
Your efforts are seen and appreciated. Thanks for all you do!
Thank you so much! I am extremely picky about who I work with and what the campaigns are about. I’ve passed up huge campaigns with companies like Coca Cola, Walmart, and other junk food companies because I just can’t support what they’re doing. :P Thank you for expressing your appreciation!
I’m glad to know more about Stonyfield Farms. I tend to have an innate distrust for what I perceive to be large corporate brands, so it’s wonderful to learn that Stonyfield is different. Also, the picture of you with the cow made me grin from ear to ear – it is just priceless. This recipe sounds delicious and I can’t wait to try it!
Thank you! That might be one of my favorite photos of all-time, too. :)
I have supported Stonyfield Farms for years now because I love their corporate culture and their dedication to the planet. If anyone wants to really learn about our food and how industrial agriculture has monocultured all the flavor and nutrients out of it, a good read is The Third Plate, by Dan Barber. Thanks for giving a shout out to Stonyfield!
Thanks for that book rec! I’m going to add it to my list.
I’ll just leave this here. Stoneyfield isn’t what they appear to be. https://www.acsh.org/news/2018/01/29/when-will-organic-movement-turn-sexist-gary-hirshberg-and-his-stonyfield-yogurt-12477.
Great post! I usually buy Stoneyfield yogurt (when I don’t have time to make some in my Instant Pot) because I like their farming practices and my local Kroger consistently stocks the plain, whole fat variety, which they don’t seem to do for most brands. Very cool to get a peek behind the curtain, so to speak.
I just happen to have everything for this recipe on hand and will definitely give it a try! I’d love to see more savory recipes that use yogurt. I don’t have much of a sweet tooth, and after a couple of days of yogurt/granola/berries for breakfast I always have more yogurt and no idea what to do with it.
Stoneyfield’s whole milk cream at the top yogurt is the best yogurt on the planet. Don’t eat much dairy these days, but when I do, it’s is my first choice.
By the way, thought about cutting your sweet potato fries into cottage fry sizes and mixing them with a bag of cabbage like you do here, plus peanut sauce for a veggie meal with a little more veggie.
Your work is exceptional. It’s always such a pleasure to have a new recipe show up in my feed. And love the app!
That combo sounds amazing! And thank you! :)