Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken
Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken is a salad that serves 2. One serving contains 660 calories, 69g of protein, and 32g of fat. For $4.24 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. Several people made this recipe, and 222 would say it hit the spot. From preparation to the plate, this recipe takes roughly 35 minutes. Head to the store and pick up blueberries, zucchinis, dijon mustard, and a few other things to make it today. It is brought to you by Inspiralized. Overall, this recipe earns an excellent spoonacular score of 96%. Similar recipes are Cornflake-Coconut Crusted Baked Chicken, My Go-To Spiralized Diet Pasta: Baked Chicken and Kale Zucchini Pasta, and Zucchini, Chicken And Blueberry Salad.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup blueberries
2 boneless chicken breasts
1/2 cup shredded coconut
1.5 tsp dijon mustard
1/2 tsp garlic powder
1 8oz container of 0% nonfat plain Greek yogurt (I prefer Chobani)
olive oil, to drizzle
1/4 cup parmesan cheese
salt and pepper, to taste
1 slice of whole wheat toast
2 medium zucchinis, Blade C
Equipment:
oven
food processor
frying pan
bowl
baking pan
Cooking instruction summary:
Preheat the oven to 350 degrees.Put the bread slices in a food processor and pulse until breadcrumbs. Place a large skillet over medium heat and place in the breadcrumbs. Cook for about 5 minutes or until bread is toasted.Take the toasted breadcrumbs and pour them into a bowl and add in the shredded coconut, Parmesan cheese and season with salt and pepper. Mix to combine and then pour out as a thin layer into a baking tray.Take a chicken breast and drizzle with olive oil. Massage the oil into the chicken breast and then lay down in the breadcrumb mixture. Flip over and press the other side into the mixture. Repeat to completely coat the chicken in the mixture. Repeat with the other chicken breast.Place the seasoned chicken breasts onto a baking tray lightly coated with cooking spray. Bake in the oven for 20 minutes.While the chicken is baking, prepare your yogurt sauce. In a food processor, place in the greek yogurt, Dijon mustard, garlic powder, half of the blueberries and season with salt and pepper. Pulse until creamy.Place the yogurt-blueberry mixture into a bowl and add in the remaining blueberries. Add your zucchini noodles to the bowl and mix thoroughly to combine. Plate into two bowls.Once the chicken is done baking, top each bowl of noodles with one chicken breast. Enjoy!
Step by step:
1. Preheat the oven to 350 degrees.
2. Put the bread slices in a food processor and pulse until breadcrumbs.
3. Place a large skillet over medium heat and place in the breadcrumbs. Cook for about 5 minutes or until bread is toasted.Take the toasted breadcrumbs and pour them into a bowl and add in the shredded coconut, Parmesan cheese and season with salt and pepper.
4. Mix to combine and then pour out as a thin layer into a baking tray.Take a chicken breast and drizzle with olive oil. Massage the oil into the chicken breast and then lay down in the breadcrumb mixture. Flip over and press the other side into the mixture. Repeat to completely coat the chicken in the mixture. Repeat with the other chicken breast.
5. Place the seasoned chicken breasts onto a baking tray lightly coated with cooking spray.
6. Bake in the oven for 20 minutes.While the chicken is baking, prepare your yogurt sauce. In a food processor, place in the greek yogurt, Dijon mustard, garlic powder, half of the blueberries and season with salt and pepper. Pulse until creamy.
7. Place the yogurt-blueberry mixture into a bowl and add in the remaining blueberries.
8. Add your zucchini noodles to the bowl and mix thoroughly to combine. Plate into two bowls.Once the chicken is done baking, top each bowl of noodles with one chicken breast. Enjoy!
Nutrition Information:
covered percent of daily need
