Low Fat Pecan Crusted Chicken
Elevate your weeknight dinner with this "Low Fat Pecan Crusted Chicken," a healthier twist on a classic favorite! This recipe combines the nutty crunch of finely chopped pecans and whole wheat breadcrumbs with a flavorful blend of spices, all while keeping it lighter with a creamy yogurt-Dijon coating instead of traditional heavy batters. Perfectly baked to achieve a golden, crispy crust without frying, this dish is high in protein and heart-healthy fats, making it both nutritious and satisfying. Ready in under 45 minutes, it's an ideal choice for a wholesome family meal or an impressive dinner for guests. Pair it with roasted veggies or a fresh salad for a complete plate of goodness! Keywords: low-fat chicken recipe, pecan crusted chicken, healthy baked chicken, crispy baked chicken breast.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Pecans
- 0.5 cup Whole wheat breadcrumbs
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Paprika
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 1 cup Low-fat plain yogurt
- 1 tablespoon Dijon mustard
- 1 as needed Olive oil spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the pecans in a food processor and pulse until they are finely chopped but not turned into a paste.
In a shallow bowl, combine finely chopped pecans, whole wheat breadcrumbs, ground black pepper, salt, paprika, onion powder, and garlic powder. Mix well.
In another bowl, whisk together the low-fat plain yogurt and Dijon mustard until smooth.
Pat the chicken breasts dry with paper towels. Dip each chicken breast into the yogurt mixture, ensuring it is fully coated.
Press the yogurt-coated chicken breast into the pecan mixture, turning to coat all sides and pressing lightly for the pecan crust to adhere well.
Place the pecan-crusted chicken breasts onto the prepared baking sheet in a single layer.
Lightly spray the chicken with olive oil spray to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the pecan crust is golden brown. The internal temperature should reach 165°F (74°C).
Let the chicken rest for 5 minutes before serving. Serve warm with your choice of sides.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 23.0 g | ||
| Protein | 246.2 g | 492% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 640 mg | 49% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3030 mg | 64% | |
*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.
