Lemon‑Garlic Almond‑Crusted Chicken Sweet Potato Boats
Turn ordinary sweet potatoes into gourmet protein powerhouses with this lemon‑garlic almond‑crusted chicken recipe. The crispy crust adds amazing texture while the spinach keeps the dish fresh and nutritious. In less than 35 minutes you’ll have a crowd‑pleasing bowl that satisfies and fuels.
Ingredients
- 4 medium sweet potatoes (about 1½ lbs), halved and scooped to create boats
- 1 ½ lbs skinless, boneless chicken thighs, cut into bite‑size pieces
- ¾ cup almond flour
- ¾ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup fresh spinach, roughly chopped
- ¾ cup plain Greek yogurt
- 2 tsp lemon zest (for drizzle)
- Fresh dill, chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, whisk almond flour, Parmesan, smoked paprika, salt, pepper, minced garlic, and lemon zest. Add olive oil to form a crumbly paste.
- Coat each chicken piece in the almond crust and pat to adhere.
- Arrange the chicken on the prepared sheet; bake for 12‑15 minutes or until golden and cooked through.
- Meanwhile, fill the sweet potato boats with a thin layer of spinach and bake for 20 minutes or until tender.
- Remove from oven and arrange the chicken atop the seasoned spinach in each sweet potato boat.
- Mix Greek yogurt with lemon juice, 1 tbsp lemon zest, salt, and pepper to create a creamy drizzle.
- Spoon the yogurt over the chicken boats, garnish with fresh dill, and serve immediately.
Chef's Note
Use dark, russet sweet potatoes for a deeper color contrast and a sweeter bite—freeze the crusted chicken for up to 3 days for meal prep.
Make-Ahead Tips
Cool completely before storing. Keep refrigerated in an airtight container for up to 2 days; reheat gently in a 350°F oven for 10 minutes.
Substitutions
Replace chicken with tofu for a vegan option or swap spinach for kale or collard greens.