High-Protein Cranberry Chicken Crostini
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: High-Protein
Ingredients
Scale
- 1 whole-grain baguette, sliced into 24 thin rounds
- 2 cups cooked chicken breast, finely shredded or diced
- 1/2 cup plain non-fat Greek yogurt
- 1/3 cup dried cranberries, roughly chopped
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for brushing)
- Optional: Balsamic glaze for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Arrange the baguette slices in a single layer on a large baking sheet. Lightly brush each slice with olive oil. Bake for 8 to 10 minutes or until the edges are golden brown and crisp. Remove from the oven and let them cool slightly.
- In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, chopped dried cranberries, green onions, parsley, and garlic powder. Use a spoon or spatula to fold the ingredients together until the chicken is evenly coated and the mixture is creamy.
- Taste the chicken mixture and add salt and pepper as needed. If you prefer a bit of tang, you can add a small squeeze of fresh lemon juice at this stage to brighten the flavors.
- Spoon approximately one tablespoon of the cranberry chicken mixture onto each toasted baguette slice. Press down gently with the back of the spoon to ensure the topping stays in place.
- Transfer the assembled crostini to a serving platter. For an extra touch of flavor and elegance, drizzle a small amount of balsamic glaze over the top. Garnish with a few extra bits of parsley or green onion if desired.