Baked Almond and Rosemary Chicken
Baked Almond and Rosemary Chicken makes for a wonderful family dinner or elegant enough for company. A quick, gluten free, moist dish with layered flavors.
- 4 Boneless Chicken Breast Halves
- 12 Ounces Sliced Almonds
- Zest of 2 Fresh Lemon
- 2 Large Sprigs Rosemary Stems Removed
- 1 Tablespoon Garlic Minced
- 1 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Cup Nonfat Plain Yogurt
Preheat oven to 4oo.
In the bowl of a food processor add almonds, rosemary, minced garlic, lemon zest, salt, and pepper. Pulse until mixture resembles a coarse meal.
Evenly coat chicken pieces with yogurt.
Pour almond mixture into a shallow bowl. Dredge yogurt coated pieces in almond mixture. Lay chicken on a baking sheet and bake in preheated oven for 18-25 minutes or until cooked through and no pink remains.
Calories: 656kcal | Carbohydrates: 23g | Protein: 45g | Fat: 45g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 760mg | Potassium: 1173mg | Fiber: 10g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 2.6mg | Calcium: 356mg | Iron: 3.6mg