Crispy Chicken with Roasted Veggies

Step 1

Preheat the oven to 400°F. Cut the chicken in half lengthwise, then pound it using a rolling pin or the back of a frying pan to make it thinner.

Step 2

Wash the zucchini & cut into half-moons.

Step 3

Wash the tomatoes & cut into small quarters.

Step 4

In a deep plate, place the flour with a pinch of salt & pepper. Coat the chicken on both sides.

Step 5

In a second deep plate, add the egg. Whisk it with a fork, then dip the chicken in it on both sides.

Step 6

Add the breadcrumbs to a third plate & coat the chicken on both sides.

Step 7

On a sheet try lined with parchment paper, add the breaded chicken.

Step 8

Add the zucchini & tomatoes to the pan. Drizzle everything with olive oil. Season with salt & pepper, then bake for 20-25 min at 400°F.

Step 9

Meanwhile, prepare the yogurt sauce. In a bowl, mix: the yogurt with salt, pepper, herbs de Provence, a drizzle of olive oil & a little grated garlic, if you have any.

Step 10

Once the chicken is fully cooked & the vegetables are nicely browned, remove them from the oven. Cut the chicken into slices & serve with the roasted vegetables & yogurt sauce. Add a few basil leaves, if you have any, enjoy!