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


  • 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


  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