Ingredients
- 3 ½ tbsp fresh mint
- 3 ½ tbsp fresh dill
- 4 lemons
- 2 cups dairy-free yogurt
- 2 tsp minced garlic
- 1 ½ lbs chicken breast, sliced into strips
- 1 cup whole grain bread crumbs
- 2 tsp smoked paprika
- ¼ cup olive oil
- 1 lb green beans
Directions
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Step 1
Preheat oven to 375 degrees F. Coarsely chop mint and dill and transfer to a medium bowl. Zest and juice lemon; add 4 tsp zest and 4 tbsp juice to the bowl. Reserve remaining zest and juice.
In this recipe- 3 ½ tbsp fresh mint
- 3 ½ tbsp fresh dill
- 4 lemons
-
Step 2
Add yogurt, garlic, salt and pepper to herbs and mix thoroughly. Transfer half the mixture to another bowl and set aside for serving
In this recipe- 2 cups dairy-free yogurt
- 2 tsp minced garlic
-
Step 3
In the remaining yogurt mixture, toss chicken to coat.
In this recipe- 1 ½ lbs chicken breast, sliced into strips
-
Step 4
On a plate, combine 4 tsp remaining lemon zest, bread crumbs, smoked paprika, salt and pepper. Mix well.
In this recipe- 4 lemons
- 1 cup whole grain bread crumbs
- 2 tsp smoked paprika
-
Step 5
Lightly grease a baking sheet with 2 tbsp olive oil. Dip each piece of chicken in bread crumbs mixture until coated. Place onto greased baking sheet. Cook 20 to 25 minutes, or until golden and cooked through.
In this recipe- 1 ½ lbs chicken breast, sliced into strips
- 1 cup whole grain bread crumbs
- ¼ cup olive oil
-
Step 6
Meanwhile, trim ends off green beans. Heat remaining 2 tbsp olive oil in a small skillet over medium-high heat. Add green beans and cook 6 to 8 minutes, stirring frequently until cooked to desired doneness. Sprinkle with some of the remaining lemon juice, salt and pepper to taste.
In this recipe- 4 lemons
- ¼ cup olive oil
- 1 lb green beans
-
Step 7
Remove chicken from oven and serve with reserved herbed yogurt and side of green beans.
In this recipe- 2 cups dairy-free yogurt
- 1 ½ lbs chicken breast, sliced into strips
- 1 lb green beans
