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Crispy Chicken with Roasted Veggies

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

Camille U.
Camille U.
Easy
112

11 minutes

Prep time

20 minutes

Cook time

567 cal.

Per serving

Utensils

Oven, Dish, Knife

recipe

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.

Zucchini

Step 2

Wash the zucchini & cut into half-moons.

Tomato

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.

Egg

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
Garlic

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!


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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.

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Crispy Chicken with Roasted Veggies