This Almond-Crusted Chicken is a perfect and quick meal for dinner on a busy weeknight. The recipe makes 6 servings, so we often have it for dinner two nights and I'll bring leftovers in my lunch. It's just as yummy reheated!
Ingredients for Chicken
- 1 cup almond flour
- 1 1/2 tsp lemon zest
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 large egg, beaten
- 1/4 cup water
- 6 raw boneless, skinless chicken breasts
- 1 tbsp olive oil
Ingredients for Vegetables
- 6 cups fresh vegetables of choice (we used Onion, Pepper, Asparagus, and Carrots)
- 1 tbsp olive oil
- 1 tsp minced garlic
Instructions for Chicken
- Preheat oven to 425°F
- Combine almond flour, lemon peel, garlic, salt, and pepper in a bowl; mix well and set aside
- Combine egg and water in a shallow bowl; whisk to blend
- Dip each chicken breast into the egg mixture, move it to the flour mixture and evenly coat the chicken, set aside.
- Heat Olive Oil in in a large skillet over medium-high heat
- Add chicken breasts and cook for 4 minutes on each side
- Move chicken from the skillet to a parchment-lined baking sheet; bake for 12-15 minutes until a cooking thermometer reads 165°F
Instructions for Vegetables
- While the chicken is baking, heat olive oil and garlic in skillet over medium heat
- Add chopped vegetables
- Cook the veggies, stirring frequently for 3 to 5 minutes, or until tender crisp.
Serve one chicken breast and one cup of vegetables per serving. Remember, these make great leftovers and lunches! It's a healthy meal, husband approved!
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