Oops! 😱
This recipe hasn't been translated into English yet...

Crispy Chicken with Roasted Veggies

Give a review!

Crispy on the outside and juicy on the inside, this breaded chicken with baked vegetables is a real delight!

Camille U.
Camille U.

11 minutes

Prep time

20 minutes

Cook time

567 cal.

Per serving


Oven, Dish, Knife


Chicken breast

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.

Flour (all-purpose)
Chicken breast

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.

Bread crumbs (plain)

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.

Greek Yogurt (plain)
Herbes de Provence

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!

Personal notes

Add your own flavor!

Disable Auto-lock

Nutrition facts

Average estimated amount for one serving

Energy567 cal.
Fat14 g
Carbohydrates65 g
Protein52 g
Fiber7 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Crispy Chicken with Roasted Veggies" contains 567 Energy, 14 g of Fat, 65 g of Carbohydrates, 52 g of Protein, 7 g of Fiber.

Write a review

Retrieving reviews...

Crispy Chicken with Roasted Veggies