Crunchy Lemon Chicken

Ingredients

• 1 large cucumber diced seedless finely
• 0.3 cup flat-leaf parsley leaves chopped
• 1  garlic clove minced
• 1  juice of lemon 
• 1 cup yogurt plain 1% low-fat
• 1 cup panko crumbs whole-wheat
• 0.5 teaspoon paprika 
• 3 tablespoons parmesan cheese finely grated
• 12  radishes diced finely
• 4 servings salt and pepper 
• 16 oz chicken breast halves boneless skinless

Equipment

• bowl
• baking sheet
• oven
• wire rack

Directions

1. Preheat oven to 450F. Fit a wire rack into a rimmed baking sheet.
2. In a bowl, mix yogurt, parsley, garlic, lemon zest and juice, and a pinch of salt and pepper.
3. Transfer half to a dish, add chicken and turn to coat. Set aside remaining yogurt mixture.
4. Combine panko, Parmesan and paprika. Dredge chicken in panko mixture.
5. Transfer to rack in baking sheet. Mist chicken with cooking spray; sprinkle with salt and pepper.
6. Bake chicken until golden brown and cooked through, about 15 minutes. Stir cucumber and radishes into reserved yogurt mixture and serve with chicken.