Sheet Pan Almond Crusted Chicken with Lemon Basil Garlic Sauce
Crunchy on the outside, tender and juicy on the inside, this sheet pan almond-crusted chicken is an easy and perfect one-pan dinner. Take leftovers as meal-prep for the week, and enjoy nourishing protein and roasted vegetables with a sauce that’s delicious!
Take advantage of the sale on Chicken Breasts – just $1.87/lb. and asparagus – $1.47/lb. to make this delicious sheet pan almond-crusted chicken recipe for dinner this week. By using a combination of almonds and parmesan crisps, this recipe is gluten-free and keto-friendly.
This recipe calls for the chicken to be marinated in the Open Nature Icelandic Yogurt. Read all about icelandic yogurt here.
The recipe also calls for Open Nature Parmesan Crisps, which you can read about here.
Ingredients
- 1/2 cup Open Nature® Plain Icelandic Yogurt
- 2 Boneless, Skinless Chicken Breasts
- 1 (2.12 ounce) Open Nature® Parmesan Cheese Crisps
- 3/4 cup O Organics Roasted Almonds With Sea Salt
- 1 bunch asparagus, ends removed and slice into bite-sized pieces
- 1 red onion, chopped into chunks
- 1 1/2 cup colored cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher or sea salt
Lemon-Basil Garlic Sauce
- 1 cup Open Nature® Plain Icelandic Yogurt
- 1 small clove garlic, grated
- 1-ounce fresh basil
- 1 tablespoon fresh lemon juice, plus 1/4 teaspoon lemon zest
- 1/4 teaspoon kosher or sea salt
- 2-3 tablespoons water
How to Make Gluten-Free Sheet Pan Chicken
Step 1
Preheat oven to 400°. Prepare a large baking sheet by covering it with parchment paper or spraying with non-stick cooking spray.
In a zip-top bag, add chicken breasts and Icelandic yogurt. Close bag, and massage yogurt to coat chicken. Set aside.
Add O Organics® almonds and Open Nature® Parmesan Crisps to a small food processor. Process for 10 seconds, until the mixture, is in fine crumbles. Pour crumbles onto a plate. Remove each chicken breast, and coat well with the almond mixture on all sides. Place each chicken breast in the center of the baking sheet. Place in the oven for 15 minutes.
Meanwhile, toss vegetables, olive oil, and salt in a medium bowl until well-coated.
Remove chicken, sprinkle vegetables all around so they are in a single layer. Place back into the oven for another 30 minutes.
To make the sauce, add all ingredients into a small food processor and blend. Add water a tablespoon at a time to thin out to desired consistency.
Serve Almond Crusted Chicken with Vegetables and sauce. Enjoy!
Use whatever combination of 3 vegetables you have on hand. Sweet onions, broccoli, cauliflower, zucchini, diced red potatoes, etc.
For a faster sauce that doesn’t involve a processor, use 1 cup pre-made pesto sauce with 1 cup Open Nature® Icelandic Yogurt and whisk.
Sheet Pan Almond Crusted Chicken With Lemon Basil Garlic Sauce
Ingredients
- 1/2 cup Open Nature® Plain Icelandic Yogurt
- 2 Open Nature® Air-Chilled Boneless Skinless Chicken Breasts
- 1 2.12 ounce Open Nature® Parmesan Cheese Crisps
- 3/4 cup O Organics® Almonds Roasted with Sea Salt
- 1 bunch asparagus ends removed and slice into bite-sized pieces
- 1 red onion chopped into chunks
- 1 1/2 cup colored cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher or sea salt
- Lemon-Basil Garlic Sauce
- 1 cup Open Nature® Plain Icelandic Yogurt
- 1 small clove garlic grated
- 1 ounce fresh basil
- 1 tablespoon fresh lemon juice plus 1/4 teaspoon lemon zest
- 1/4 teaspoon kosher or sea salt
- 2-3 tablespoons water
Instructions
-
Preheat oven to 400°. Prepare a large baking sheet by covering it with parchment paper or spraying with non-stick cooking spray.
-
In a zip-top bag, add Open Nature® chicken breast and Icelandic yogurt. Close bag, and massage yogurt to coat chicken. Set aside.
-
Add O Organics® almonds and Open Nature® Parmesan Crisps to a small food processor. Process for 10 seconds, until the mixture, is in fine crumbles. Pour crumbles onto a plate. Remove each chicken breast, and coat well with the almond mixture on all sides. Place each chicken breast in the center of the baking sheet. Place in the oven for 15 minutes.
-
Meanwhile, toss vegetables, olive oil, and salt in a medium bowl until well-coated.
-
Remove chicken, sprinkle vegetables all around so they are in a single layer. Place back into the oven for another 30 minutes.
-
To make the sauce, add all ingredients into a small food processor and blend. Add water a tablespoon at a time to thin out to desired consistency.
-
Serve Almond Crusted Chicken with Vegetables and sauce. Enjoy!
Recipe Notes
Use whatever combination of 3 vegetables you have on hand. Sweet onions, broccoli, cauliflower, zucchini, diced red potatoes, etc.
For a faster sauce that doesn't involve a processor, use 1 cup pre-made pesto sauce with 1 cup Open Nature® Icelandic Yogurt and whisk.
Add extra almond-Parmesan crumbles to the top of chicken breast before baking for more crunchy-goodness
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