3 Servings 20 Minutes
1 tsp Plain Greek Yogurt
1/2 tsp Sea Salt (divided)
9 ozs Chicken Breast (boneless, skinless, diced into cubes)
1/4 cup Bread Crumbs (You can sub for Parmesan for lower carb)
Preheat oven to 450ºF (232ºC) and line a baking sheet with parchment paper.
Combine the yogurt and half the salt in a large bowl. Add the chicken and toss to coat.
In a separate bowl, combine the bread crumbs and remaining salt. Transfer the chicken to the bowl of bread crumbs and coat evenly. Add the chicken to the baking sheet and bake for 12 to 15 minutes or until cooked through.
Remove the chicken from the oven, divide onto plates and enjoy!
Nutrition per serving
Storage - Refrigerate in an airtight container up to 2 to 3 days. Reheat in the oven or toaster oven.
Make It Gluten- Free - Instead of regular bread crumbs, coat the chicken with gluten-free bread crumbs, shredded coconut, rolled oats, ground nuts or seeds
No Greek Yogurt - Use mayonnaise or egg instead
Dipping Sauce - Serve with honey mustard, barbecue sauce, ketchup, mashed avocado or your favorite dressing.