In a dinner rut? Short on time? Well, if you have 20 minutes to spare, here is a great recipe to add to the dinner repertoire:
Almond Crusted Chicken Breast
½ cup roasted, unsalted almonds
1 garlic clove
½ teaspoon coarse salt
1 teaspoon paprika (optional)
2½ tablespoons extra virgin olive oil
2 organic boneless, skinless chicken breasts, halved (4 pieces total)
- Make a coarse paste with almonds, garlic, salt, paprika and olive oil in a food processor or blender.
- Rub onto chicken.
- Roast at 425 degrees in the oven until cooked through, 15 to 18 minutes.
Serve whole or sliced with steamed spinach, kale or veggie of your choice. The recipe also goes well with a side of couscous, whole-wheat pasta, brown rice or quinoa. Think ahead and make extra for the week to use on top of salads or pasta.
Nutrition Facts per serving of chicken (Recipe makes 4 servings):
So easy… so delicious. This chicken recipe is a great source of protein, monounsaturated fats, niacin (aids in protein, carbohydrate and fat metabolism), B6 (aids in protein metabolism) and selenium (antioxidant). Last night we made the chicken with steamed kale and whole-wheat couscous (pictured above). I’m confident you’ll love this chicken as much as I do! The recipe is inspired by Wholeliving.com.