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Crispy Bitchin’ Chicken Roast, featuring Diamond Nut Coatings & Bitchin’ Sauce

We can’t get enough of Bitchin’ Sauce’s nut-based dips or Diamond of California’s healthy snacks. So we’ve worked together on a mouthwatering roasted chicken recipe that perfectly fits both products and our toxin-free ceramic nonstick roaster.

Servings: 4
Total Time: 40m
Prep Time: 15m
Cooking Time: 25m
Crispy Bitchin’ Chicken Roast, featuring Diamond Nut Coatings & Bitchin’ Sauce


  • 3 boneless skinless chicken breasts
  • 1 cup Original Diamond Nut Coatings
  • 1 Tub Original Bitchin’ Sauce
  • 3 cups peeled and cubed butternut squash
  • 2 cups brussels sprouts, halved
  • 3 shallot bulbs, peeled and quartered
  • 1 clove garlic, coarsely chopped
  • ¼ cup fresh minced sage leaves, plus 3 additional (whole) to top
  • 2 tsp cayenne pepper
  • Salt and black pepper, to taste

Preparation Instructions

  1. Preheat oven to 400°F.
  2. At bottom of roasting pan, combine squash, brussels, and shallots. Sprinkle in chopped garlic, salt, black pepper, and cayenne. Toss to mix.
  3. In a wide bowl, mix nut coating and minced sage.
  4. Pound chicken breasts & sprinkle with salt and pepper. Dollop with 2-3 tbsp each Bitchin’ Sauce and brush evenly.
  5. Dip the chicken breasts one at a time in the nut mixture, pressing extra crumbs into the chicken for a thick crust.
  6. Place Chicken on top of the vegetables. Roast until golden brown and crisp, about 20-25 minutes. In the final 5 minutes of cooking, top the chicken breasts each with 1 sage leaf.
  7. Remove from oven. Plate chicken breasts atop the vegetable medley, then drizzle with remaining Bitchin’ Sauce. Serve immediately.