Oven-Baked Chicken Breast
in oatmeal and cornflake coating, with yogurt smoked cheese carrot salad
Ingredients
- 4 thin slices chicken breast fillet
- 2 pinches salt
- 1 pinch ground black pepper
For the marinade
- 4 tablespoons creamy plain yogurt (90 g)
- 1 teaspoon lemon juice
- 1 clove garlic
- 1 pinch grated ginger
- 1 pinch salt
For the coating
- 8 8 tablespoons (80 g) cornflakes (unsweetened) or 7 tablespoons (70 g) large-flake oats
- Italian herb mix
- 1,5 tablespoons olive oil
For the carrot salad
- 2 carrots (250 g)
- 200 g smoked cheese
- 300 g creamy plain yogurt
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- Clean the chicken breasts. Rinse them to remove any remaining bone fragments. Pat them dry with a paper towel and slice them into thin pieces. Season with salt and pepper.
- Mix the marinade ingredients in a bowl and add the chicken. Stir well. Cover and refrigerate for at least one hour.
- Line a baking tray with parchment paper. Crush the cornflakes by hand and spread them over the paper. Coat both sides of the marinated chicken slices in the crumbs, pressing them in gently with your hands. If you are using oats, follow the same process, but they do not need to be crushed.
- Pour the olive oil into a bowl, dip in a silicone brush, and lightly brush the chicken pieces.
- Bake in a preheated oven at 180°C / 350°F (top-bottom heat, fan-assisted) for about 30 minutes until golden brown. No need to turn them—the underside will bake nicely as well.
- For the smoked cheese carrot salad, grate the cheese and the carrots. Place them in a mixing bowl. Season with salt and pepper, add the yogurt, and mix well. Chill in the fridge for at least 30 minutes.
Calories and macros
1 serving of cornflakes in a coating
Energy: 495 calories
Protein: 41 grams
Carbohydrates: 28 grams
Fat: 23 grams
1 serving of oatmeal in a coating
Energy: 489 calories
Protein: 42 grams
Carbohydrates: 23 grams
Fat: 24 grams