Pecan Crusted Chicken
This pecan chicken with honey dijon yogurt sauce is deliciously crunchy and packed with flavor. A baked dinner perfect for a simple weeknight meal.
Servings: 4 servings
Ingredients
- 1 pound chicken breasts
- 1 cup pecans
- 2 sprigs fresh rosemary stems removed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup plain yogurt
- 1 tablespoon honey
- 1 tablespoon dijon mustard
For the honey dijon sauce
- 3 tablespoon plain yogurt
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- salt & pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil or avocado cooking spray.
- Combine pecans, rosemary leaves and spices in a food processor. Process until finely chopped. Transfer mixture into a shallow bowl.
- Whisk together the yogurt, dijon and honey in a large bowl.
- Add the chicken to the bowl and coat each piece on both sides.
- Transfer the yogurt coated chicken to the bowl with the pecan mixture and coat both sides of the chicken breast with the pecans.
- Place on the baking sheet and repeat with remaining pieces of chicken.
- Bake for about 15-20 minutes until the internal temperature of the chicken breast reaches 165°F using an instant digital thermometer.
- While the chicken cooks, make the serving sauce by stirring together the yogurt, honey and dijon mustard in a small bowl.
- Remove the chicken from the oven when done baking and serve with the sauce.
Nutrition
Serving: 1SERVING | Calories: 425kcal | Carbohydrates: 16g | Protein: 39g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 19g | Cholesterol: 98mg | Sodium: 643mg | Fiber: 3g | Sugar: 12g