Crispy Herb-Infused Baked Chicken with Spicy Avocado-Lime Drizzle
This unique baked chicken recipe combines a crispy herb crust with a zesty avocado-lime drizzle, creating a delightful balance of flavors and textures. The chicken is marinated in a blend of spices and herbs, then baked to perfection, ensuring a juicy interior and a satisfying crunch on the outside. Perfect for a healthy dinner that doesn't compromise on taste!
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried oregano, and 1/2 teaspoon of salt to create a marinade.
Place 4 boneless, skinless chicken breasts in a large resealable bag and pour the marinade over them, ensuring they are well coated.
Seal the bag and refrigerate for at least 30 minutes to allow the flavors to meld.
While the chicken is marinating, prepare the herb crust by mixing 1 cup of panko breadcrumbs, 1/4 cup of grated Parmesan cheese, 2 tablespoons of chopped fresh parsley, and 1 tablespoon of chopped fresh cilantro in a bowl.
Remove the chicken from the marinade and dip each piece into the breadcrumb mixture, pressing gently to adhere the crust.
Place the coated chicken breasts on the prepared baking sheet and drizzle with an additional 1 tablespoon of olive oil.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
While the chicken is baking, prepare the spicy avocado-lime drizzle by blending 1 ripe avocado, the juice of 1 lime, 1 small jalapeño (seeded for less heat), and a pinch of salt in a food processor until smooth.
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Once the chicken is done, let it rest for 5 minutes before slicing.
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Serve the chicken drizzled with the spicy avocado-lime sauce and garnish with additional fresh herbs if desired.
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