Directions:
- Preheat the oven to 475°F Set a rack on a foil lined baking sheet and generously coat the rack with cooking spray.
- Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to tate and toss.
- Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat. Place the chicken on the rack and mist with cooking spray.
- Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 165°F, about 30 minutes.
- Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 794.19 Kcal (3325 kJ) | ||
| Calories from fat | 247.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.53g | 42% | |
|---|---|---|---|
| Cholesterol | 21.16mg | 7% | |
| Sodium | 515.91mg | 21% | |
| Potassium | 423.69mg | 9% | |
| Total Carbs | 104.18g | 35% | |
| Sugars | 16.17g | 65% | |
| Dietary Fiber | 5.74g | 23% | |
| Protein | 31.22g | 62% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 6.8mg | 38% | |
| Calcium | 137.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 229.99 Kcal (963 kJ) | ||
| Calories from fat | 71.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.97g | 42% | |
|---|---|---|---|
| Cholesterol | 6.13mg | 7% | |
| Sodium | 149.41mg | 21% | |
| Potassium | 122.7mg | 9% | |
| Total Carbs | 30.17g | 35% | |
| Sugars | 4.68g | 65% | |
| Dietary Fiber | 1.66g | 23% | |
| Protein | 9.04g | 62% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 2mg | 38% | |
| Calcium | 39.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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