Baked Chicken and almonds

This baked chicken and almond pepper recipe combines great nutrition with easy preparation in just 10-15 minutes.

With a low saturated fat content of just 3 grams and nearly 30 grams of protein per serving, this is a delightful blend of textures and flavors to add to your repertoire of quick and easy lunch or dinner recipes.


  • 600 grams of chicken breast
  • 400 g red onions, cut into wedges
  • 3 red peppers (450 g), pitted and sliced
  • 240 g baby potatoes chopped
  • 1-2 cloves of garlic finely chopped
  • 1 teaspoon each of ground cumin, smoked paprika and fennel seeds, lightly chopped
  • 3 tablespoons of olive oil
  • Juice and lemon peel
  • 32 grams of whole blanched almonds, roughly chopped
  • 250 grams of 0% fat FAGE Greek yogurt
  • Small handfuls of parsley or coriander to serve


  1. Preheat the oven to 200 degrees / 180 degrees fan / gas 6.
  2. Put the chicken or turkey, onions, potatoes, and peppers in a large bowl and season.
  3. Mix the garlic, spices, oil, lemon peel and juice in another bowl.
  4. Pour this over everything and spread the mixture on a large baking sheet or 2 smaller trays.
  5. Fry for 40 minutes and turn the chicken after 20 minutes to make sure it is cooked through.
  6. Add almonds for the last 10 minutes of cooking.
  7. Serve in bowls with a large portion of Greek yogurt and some chopped parsley or coriander.

Click here to download a copy of the Baked Chicken and Almonds Recipe.


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