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Details

• Servings: 4
• Serving Size: 2 oz chicken, 1 cup vegetables

Ranch Coating

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Ingredients

• 1 Tbsp unsalted shelled pistachios
• 1 Tbsp nutritional yeast
• 1 tsp dried dill
• 1 tsp ground paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp granulated sugar
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 3/4 cup nonfat plain Greek yogurt

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Preparation

1. Add the pistachios and nutritional yeast to a food processor or spice mill and grind to the texture of a coarse meal. Transfer to a small bowl and add the paprika, dried dill, black pepper, granulated sugar, onion powder, garlic powder, cayenne pepper and nonfat plain Greek yogurt; mix until well combined. Set aside.

Ranch Chicken & Veggies

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Ingredients

• Non-stick cooking spray
• 3/4 cup gluten-free plain panko bread crumbs
• 2 boneless, skinless chicken breasts (4 oz each), butterflied
• 1 lb fresh Brussels sprouts, trimmed and halved
• 4 large carrots (about 1 lb), peeled and cut into 1-inch chunks
• 1/2 Tbsp olive oil
• 1 tsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/8 tsp crushed red pepper flakes, optional

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Preparation

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper and lightly grease with nonstick cooking spray; set aside.
2. Combine the gluten-free plain panko bread crumbs, dried dill and ½ teaspoon black pepper in a shallow bowl or plate; set aside.
3. Pound the chicken breasts using a meat tenderizer. Butterfly the boneless, skinless chicken breasts in half so there are 4 equal pieces.
4. Dip each piece of chicken into the ranch coating, turning on all sides until well-coated; shake off any excess ranch mixture. Dredge the chicken in the breadcrumbs and turn on all sides to coat evenly. Place coated chicken on one half of the prepared baking sheet.
5. On the other half of the baking sheet, add the Brussels sprouts and carrots. Drizzle with olive oil and season with nutritional yeast, garlic powder, remaining ½ teaspoon black pepper, and crushed red pepper flakes (if using); toss to combine.
6. Bake for 15 to 18 minutes, stirring the vegetables halfway through, until the internal temperature of the chicken reaches 165°F. If the Brussels sprouts and carrots need additional time to cook, transfer the chicken to a cutting board and return the vegetables to the oven and roast until fork tender, about 8 to 10 minutes. Serve warm and enjoy!
7. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Calories	251
Cholesterol	44mg
Fibers	7g
Proteins	24g
Sat Fat	1g
Sodium	142mg
Sugars	8g
Total Carbs	30g
Total Fat	5g