Light Pecan Chicken
Elevate your weeknight dinner with this irresistible Light Pecan Chicken recipe, a healthy twist on a classic breaded favorite. Featuring tender, juicy chicken breasts coated in a crunchy pecan and whole wheat breadcrumb crust, this dish offers a delightful balance of nutty flavors and wholesome ingredients. A creamy Dijon mustard and Greek yogurt mixture ensures the pecan coating adheres perfectly, while a touch of Parmesan cheese and paprika adds depth and a hint of smoky richness. Baked to golden perfection in just 25 minutes, this oven-baked chicken is both light and indulgent, perfect for a quick yet satisfying meal. Serve it alongside a crisp green salad or roasted vegetables for a well-rounded, nutritious dinner option. With its balance of flavor, texture, and simplicity, this recipe proves that healthy eating doesn’t have to compromise on taste!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Pecans
- 0.5 cup Whole wheat breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Dijon mustard
- 2 tablespoons Nonfat Greek yogurt
- 1 as needed Olive oil spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
Place the pecans in a food processor and pulse several times until they resemble coarse crumbs. Be careful not to over-process into a paste.
In a mixing bowl, combine the chopped pecans, whole wheat breadcrumbs, grated Parmesan cheese, salt, black pepper, and paprika.
In a separate small bowl, whisk together the Dijon mustard and Greek yogurt to create a creamy coating for the chicken.
Pat the chicken breasts dry with a paper towel. Using a sharp knife, carefully trim any excess fat from the chicken.
Brush a thin layer of the Dijon-yogurt mixture over both sides of each chicken breast.
Coat each chicken breast with the pecan mixture, pressing gently to ensure the crumb mixture adheres evenly.
Place the coated chicken breasts on the prepared baking sheet in a single layer.
Lightly spray the tops of the chicken with olive oil to help them brown during baking.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown.
Let the chicken rest for 5 minutes before serving. Pair it with a fresh green salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 4317 mg | 188% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 7.2 g | ||
| Protein | 244.3 g | 489% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 448 mg | 34% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2436 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
