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Pretzel Crusted Chicken

30 min. | 528 kcal | easy |
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1. Setup Preheat the oven to 425°F. Place the pretzels in a ziplock bag and crush them into small pieces. Thinly slice the fennel. Chop the cranberries and the dill. On a separate board, cut the chicken breasts into strips.
2. Bread the chicken In a bowl, mix half of the yogurt with half of the dijon mustard. In another bowl place the crush pretzel. Coat the chicken pieces with the yogourt and then in the pretzels.
3. Cook the chicken Spread the breaded chicken pieces on a baking sheet. Brush with olive oil. Bake for18-20 minutes.
4. Make the salad In a bowl, mix half of the honey, 1 tbsp of vinegar and tbsp of olive oil. In a bowl, combine the fennel, the dill, and the cranberries and the honey sauce.
5. Make the sauce In a bowl, combine the rest of the yogurt, the rest of the dijon mustard and the rest of the honey.
6. Plate your dish Serve the breaded chicken with the sauce and the fennel salad. Bon appétit!
2 unit Chicken Breast
1 unit Mini pretzels
1 unit Fennel Bulb(s)
1 unit Dill
30 ml Dried Cranberries
2 unit Honey
30 ml Dijon Mustard
100 g Greek Yogourt 2%
What you need Baking sheet, bowls.
528 kcal
% daily value
% daily value
carbohydrate 55g
fat 19g
cholesterol 94mg
fiber 5g
protein 37g
saturated 3g
sodium 454mg
sugar 30g
trans 0g