Crunchy Lemon Chicken

By mirelsonp

Ingredients

• 1 cup plain low-fat 1% yogurt
• 1/4 cup chopped flat leaf parsley leaves
• 1 garlic clove, minced
• Zest and juice of 1 lemon
• Salt and pepper
• 4 4-oz boneless, skinless chicken breast halves
• 1 cup whole-wheat panko crumbs
• 3 Tbsp finely grated Parmesan cheese
• 1/2 tsp paprika
• Olive oil cooking spray
• 1 large seedless cucumber, finely diced
• 12 radishes, finely diced

Details

Servings 4
Adapted from health.com

Preparation

Step 1

1. Preheat oven to 450 degrees F. Fit a wire rack into a rimmed baking sheet.

2. In a bowl, mix yogurt, parsley, garlic, lemon zest and juice, and a pinch of salt and pepper. Transfer half to a dish, add chicken and turn to coat. Set aside remaining yogurt mixture.

3. Combine panko, Parmesan and paprika. Dredge chicken in panko mixture. Transfer to rack in baking sheet. Mist chicken with cooking spray; sprinkle with salt and pepper.

4. Bake chicken until golden brown and cooked through, about 15 minutes. Stir cucumber and radishes into reserved yogurt mixture and serve with chicken.