Sunday, October 16

almond crusted chicken

this is an easy dinner...perfect when you don't have much in the fridge and time is running out. i like to eat this with a dollop of dijon.

if time and energy allows, it can always be made better if you pan fry the almond crusted chicken before placing in oven. also, adding fresh sauteed garlic (instead of powder) to the french beans is way more delicious.  you can also substitute the almonds with pecans or pistachios.


4 boneless chicken breasts
4 tbsp of dijon mustard (or honey mustard)
16 oz package of fresh haricot verts (french beans)
1 cup whole almonds (or chopped almonds)
1/2 cup Almond Flour
1 tbsp of dry herbs of your choice
2 tsp garlic powder
1/2 tsp of cayenne pepper
pinch of salt
1 tbsp olive oil

preheat over to 425 degrees fahrenheit. 

prepare chicken by rinsing and patting dry.  coat chicken with dijon mustard and set aside.  chop almonds in a food processor.  be careful not to over chop.  you want to end up with a crunchy bits.  i prefer to freshly chop the almonds.  it allows me to have control over the consistency.  of course, buying chopped almonds works too.  

stir in the almond flour, herbs, 1tsp garlic powder, cayenne, and salt into the chopped almonds.
coat each chicken breast with the almond mix.  place chicken on a wire rack nested in a baking pan.  bake for 20 minutes or until temp reaches 165 degrees fahrenheit.

pull chicken out of oven when it reaches 165 degrees fahrenheit.  let it rest for 5 minutes before serving.  and voila...almond crusted chicken with haricot verts.  this makes for a super easy, super fast, super yummy, super healthy meal!

1 comment:

  1. What do you do with the olive oil? And how and when do you cook the beans?


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