Crispy Yogurt Chicken + Roasted Veggies

Updated at: Mon, 09 Dec 2024 05:03:46 GMT

Step 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.

Step 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.

Step 3

Cover the bowl and let the chicken marinate in the fridge for 1-3 hours.

Step 4

After the chicken has marinated, remove it from the fridge and preheat the oven to 400F.

Step 5

Whisk together the almond meal, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a bowl.

Step 6

Coat each piece of chicken with the almond meal and place them on a baking sheet lined with parchment paper.

Step 7

Pop the chicken in the oven and set the timer for 30 minutes.

Step 8

Dice the eggplant and halve the larger radishes. The small radishes can be roasted whole.

Step 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.

Step 10

After the chicken has baked for 10 minutes, add the vegetables to the oven (the vegetables will roast for 20 minutes).

Step 11

After 30 minutes is up, check the chicken for doneness and serve!

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