Crispy Apple‑Crusted Chicken Tenders with Lemon‑Herb Yogurt Drizzle

Turn simple chicken breasts into protein-packed, finger‑licking gold with this apple‑crusted delight. The citrusy yogurt drizzle adds a zesty finish while keeping the dish moist and flavorful. Ready in just a few minutes, it’s perfect for a healthy, fuss‑free dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless, skin‑less chicken breasts (about 4 oz each), 1 cup finely diced apples (red or Granny Smith), 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp black pepper, 2 tbsp olive oil, 1 cup quinoa (cooked), 1 cup steamed broccoli florets, 1/2 cup plain Greek yogurt, 1 tbsp lemon zest, 1 tbsp fresh dill (chopped), 1 tsp Dijon mustard, 1 tsp honey, salt to taste

Instructions

1. 1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. In a shallow dish, combine apples, panko, Parmesan, paprika, garlic powder, pepper, and salt. 3. Pat chicken dry, then coat each breast in the apple mixture, pressing firmly to adhere. 4. Heat olive oil in an oven‑safe skillet over medium heat; sear the coated chicken for 3 minutes per side until golden. 5. Transfer skillet to the oven and bake for 12–15 minutes, or until chicken reaches 165°F internally. 6. While chicken cooks, prepare quinoa and steamed broccoli, then combine in a bowl. 7. For the yogurt sauce, whisk Greek yogurt, lemon zest, dill, mustard, honey, and a pinch of salt until smooth. 8. Slice chicken into strips, drizzle with yogurt sauce, and serve atop the quinoa‑broccoli mix. 9. Garnish with extra dill or lemon slices if desired. Enjoy a crunchy, creamy, protein‑rich meal in under 35 minutes!

Chef's Note

For an extra sweet kick, swirl a teaspoon of honey into the yogurt sauce before serving, and toss the apples with a pinch of cinnamon for more depth.

Make-Ahead Tips

Cooled chicken can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or oven to restore crispness.

Substitutions

Use turkey breast instead of chicken; swap quinoa for cooked brown rice or cauliflower rice for lower carbs; if lactose intolerant, replace Greek yogurt with lactose‑free yogurt or a cashew‑based sauce.