Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken

meat & poultry
Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken

Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken

Today, I’m participating in a Blueberry Contest! You can check out all of the details on the Blueberry Council’s website. Basically, we’re directed to use blueberries somehow in a recipe and pair it with balsamic, rosemary, coconut or banana. I chose coconut, because I don’t cook with that ingredient enough!

I love blogging contests, because it encourages me to be creative with selective ingredients. Walking through a farmer’s market or grocery store, I’m inspired by all of the fresh produce and always bring a notepad so that I can jot down ideas. For example, I once saw persimmons next to the cheese aisle one morning and scribbled down the beginnings of this Persimmon Cucumber Salad.

Coconut and blueberries, here I come.

Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken

After seeing coconut, I immediately thought baking! These ingredients pair fabulously with the freshness and lightness of zucchini noodles. I love how the blueberries become creamy and add a sweetness to the mild Greek yogurt flavor. The coconut in the crusted chicken brings out the sugars in the blueberries and makes for a surprise in every bite. 

Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken

I chose to only puree half of the blueberries, because the chunkiness of the remaining berries adds a hearty texture and complements the crustiness of the chicken. 

This meal would be best enjoyed on a picnic while sipping on sparkling lemonade. Since it’s the last day of November and snow storms and below freezing temperatures are looming, I figured I’d transport us to a picnic table, at least for a couple minutes. Enjoy! 

Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken

 

Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken

Yields 2

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • For the chicken:
  • 1 slice of whole wheat toast
  • 1/2 cup shredded coconut
  • 1/4 cup parmesan cheese
  • salt and pepper, to taste
  • 2 boneless chicken breasts
  • olive oil, to drizzle
  • For the rest:
  • cooking spray
  • 1 8oz container of 0% nonfat plain Greek yogurt (I prefer Chobani)
  • 1.5 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 cup blueberries
  • 2 medium zucchinis, Blade C

Instructions

  1. Preheat the oven to 350 degrees.
  2. Put the bread slices in a food processor and pulse until breadcrumbs. Place a large skillet over medium heat and place in the breadcrumbs. Cook for about 5 minutes or until bread is toasted.
  3. Take the toasted breadcrumbs and pour them into a bowl and add in the shredded coconut, Parmesan cheese and season with salt and pepper. Mix to combine and then pour out as a thin layer into a baking tray.
  4. Take a chicken breast and drizzle with olive oil. Massage the oil into the chicken breast and then lay down in the breadcrumb mixture. Flip over and press the other side into the mixture. Repeat to completely coat the chicken in the mixture. Repeat with the other chicken breast.
  5. Place the seasoned chicken breasts onto a baking tray lightly coated with cooking spray. Bake in the oven for 20 minutes.
  6. While the chicken is baking, prepare your yogurt sauce. In a food processor, place in the greek yogurt, Dijon mustard, garlic powder, half of the blueberries and season with salt and pepper. Pulse until creamy.
  7. Place the yogurt-blueberry mixture into a bowl and add in the remaining blueberries. Add your zucchini noodles to the bowl and mix thoroughly to combine. Plate into two bowls.
  8. Once the chicken is done baking, top each bowl of noodles with one chicken breast. Enjoy!
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https://inspiralized.com/blueberry-avocado-zucchini-noodles-with-coconut-crusted-baked-chicken

Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken

Blueberry-Yogurt Zucchini Pasta Salad with Coconut Crusted Baked Chicken

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🎄 is up and christmas cookies were baked (second year in a row making @ambitiouskitchen’s sugar cookies - MAKE THEM! 👏🏼)⁣

can we get real and talk about holiday decorating and christmas cookie making for a sec? instagram makes you think it should be all “gumdrops and rainbows” but it’s not really that at all. the kids were breaking ornaments. luca spilt an entire jar of sprinkles all over the floor while decorating the cookies and that was after they fought over who would do each step with mama while making them. 😩 ⁣

yes. holiday music was played, but it was not peaceful and at times, it was chaotic and I said to Lu, “is this worth it?! do they even like this?!” ⁣

and then luca, with me in roma’s room after baths, looked up at me getting roma in her jammies and said, “mama, we make more cookies tomorrow, okay mama?” ⁣

and then I thought about my childhood memories and why I started this christmas cookie making the day after thanksgiving tradition in the first place. because I have one very, very vividly happy memory of decorating christmas cookies with my family. and it made me love this time of year and remember that time fondly. and knowing my mom, they were probably slice and bake 😂😂⁣

anyway. it may look “perfect” on instagram and then when you go to do it yourself, it seems like a disaster. but remember... kids just love your undivided attention and that’s exactly what they had tonight. they don’t remember the burnt cookies or the mess or their screaming sibling. they were too busy having a blast eating cookies with their parents. 🤍💚❤️ and that’s perfect.
...

HAPPY THANKSGIVING 🦃🍂 luca and roma helped mama put together the thanksgiving table this year with their hand turkeys (my favorite part of the table 🥰)! we’re celebrating at home with my parents and while there is other family who can’t be with us this year, we are grateful for our health and the family with us today. 🖤 there is much to be grateful for this year, more than ever. sending love, strength, and gratitude to all of you this year. I’m thankful for this community, more and more every year 🙌🏼 #happythanksgiving ...

there won't be any new recipes on the blog this week, because it's THANKSGIVING WEEK! 🦃 but don't go too far... this VEGAN creamy potato and kale soup is coming to the blog first thing sunday morning! 🥣 🥔 and yes, you can stir that leftover turkey in there, if you so please. 😇⁣

for those signing off early from work, have a lovely thanksgiving week staying safe and well, however you're spending the holiday 💓
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