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.
Prep: 1 hour 15 minCook: 30 minTotal: 1 hour 45 min
Servings: 6 1x
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
Instructions
- 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!