Go Back
+ servings
Baked Almond, Rosemary Chicken

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.
Course Main Course
Cuisine American
Keyword Baked Almond And Rosemary Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 656kcal
Author Kathleen


  • 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