Crispy Yogurt Chicken + Roasted Veggies

One of my favorite things to make for dinner is crispy, breaded chicken. There’s something about that crispy outer layer with that tender, juicy inside that is so hearty and comforting.

I’m always mindful about bringing you guys easy weeknight dinners, and I really think you’ll love this recipe for Crispy Yogurt Chicken + Roasted Veggies.

This is one of those recipes you can prep the night, or even weekend before – get your chicken marinating, chop your veggies so they’re ready to go, so when you come home from work or school you can just bread them, bake them and eat up!

The nutty outside is deliciously crispy and the chicken is really tender. Plus, the radishes add such a beautiful color and unexpected element to dish. I mean, how pretty!!?

So, let’s get into this recipe for Crispy Yogurt Chicken + Roasted Veggies and make a deeelicious chicken dinner! Combine the yogurt, lemon juice, curry powder, garlic powder, onion powder, cumin, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and olive oil in a large bowl. Mix well.

Make sure the chicken breasts are pounded out into an even thickness and place them in the bowl with the yogurt mixture. Mix until all of the chicken is coated.

Cover the bowl and let the chicken marinate in the fridge for 1-3 hours. After the chicken has marinated, remove it from the fridge and preheat the oven to 400F.

Whisk together the almond meal, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a bowl. Coat each piece of chicken with the almond meal and place them on a baking sheet lined with parchment paper. Pop the chicken in the oven and set the timer for 30 minutes.

Dice the eggplant and halve the larger radishes. The small radishes can be roasted whole. Spread the vegetables on a large baking sheet lined with parchment, and drizzle on the remaining olive oil and the remaining salt and pepper.

After the chicken has baked for 10 minutes, add the vegetables to the oven (the vegetables will roast for 20 minutes). After 30 minutes is up, check the chicken for doneness and serve!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Crispy Yogurt Chicken + Roasted Veggies

This Crispy Yogurt Chicken + Roasted Veggies is a tasty weeknight meal that you can prep ahead. It’s low carb, gluten free, and makes perfectly crispy & tender chicken.

Recipe by:Lindsay Grimes

Prep: 1 hour 15 minCook: 30 minTotal: 1 hour 45 min

Print recipe Rate recipe Pin Save recipe

Servings: 6 1x

1x2x3x

Ingredients

• 1 cup plain, Greek yogurt
• 1 lemon, juiced
• 1/2 tsp. curry powder
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. cumin
• 2 tsp. salt, divided
• 1 tsp. pepper, divided
• 2 Tbsp. olive oil, divided
• 2 lbs. boneless, skinless chicken breasts, pounded out into an even thickness
• 1 cup almond meal
• About 2 cups radishes
• 1 eggplant, diced

Cook Mode Prevent your screen from going dark

Instructions

1. Combine the yogurt, lemon juice, curry powder, garlic powder, onion powder, cumin, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and olive oil in a large bowl. Mix well.
2. Make sure the chicken breasts are pounded out into an even thickness and place them in the bowl with the yogurt mixture. Mix until all of the chicken is coated.
3. Cover the bowl and let the chicken marinate in the fridge for 1-3 hours.
4. After the chicken has marinated, remove it from the fridge and preheat the oven to 400F.
5. Whisk together the almond meal, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a bowl.
6. Coat each piece of chicken with the almond meal and place them on a baking sheet lined with parchment paper.
7. Pop the chicken in the oven and set the timer for 30 minutes.
8. Dice the eggplant and halve the larger radishes. The small radishes can be roasted whole.
9. Spread the vegetables on a large baking sheet lined with parchment, and drizzle on the remaining olive oil and the remaining salt and pepper.
10. After the chicken has baked for 10 minutes, add the vegetables to the oven (the vegetables will roast for 20 minutes).
11. After 30 minutes is up, check the chicken for doneness and serve!

© The Toasted Pine Nut

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!