Almond Crusted Chicken – 21 Day Fix Approved
A healthy version of chicken strips that are baked instead of fried, and coated in ground almonds in place of breadcrumbs. This almond crusted chicken came out fantastic – crunchy on the outside, moist inside and full of flavor. Not to mention that each piece is more filling than traditional version thanks to healthy fats in almonds.
Yields: 6 (1 chicken breast each)
Portion Containers: (per serving): 1 red, 1 green, 1 blue, 1 tsp.
- 1 cup almond flour (if you don’t have almond flour, grind almonds in a food processor until fine and yields 1 cup)
- 1 tsp. garlic powder
- 1½ tsp. finely grated lemon peel (lemon zest)
- 1 tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 1 large egg, lightly beaten
- ¼ cup water
- 6 (4-oz.) raw chicken breasts, boneless, skinless
- 2 Tbsp. olive oil, divided use
- 6 cups raw mixed vegetables (zucchini, green beans, broccoli, cauliflower, asparagus, kale, carrots etc)
- Fresh parsley (for garnish; optional)
- Preheat oven to 425° F.
- Combine almond flour, garlic powder, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.
- Combine egg and water in a shallow dish; whisk to blend.
- Dip each chicken breast into the egg mixture; dredge in flour mixture until evenly coated. Set aside.
- Heat 1 Tbsp. oil in large, ovenproof skillet over medium-high heat.
- Add chicken breasts; cook for 3 to 4 minutes on each side.
- Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each chicken breast reads 165° F.
- While chicken is baking, heat remaining 1 Tbsp. oil in medium skillet over medium heat and add vegetables; cook, stirring frequently, for 2 to 3 minutes, or until tender-crisp. (or throw in the oven on a sheet pan tossed with 1 Tbsp. olive oil, 1 Tbsp. balsamic vinegar and 1 tsp. salt and pepper and cook with the chicken for 15 – 20 minutes.
- Serve Chicken over a bed of roasted or sauteed vegetables.