Clean Eating - Chicken Almondine

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1/4 c slivered unsalted almonds, toasted
1 Tbsp whole wheat flour
1/4 tsp Spanish paprika
salt and pepper to taste
4 boneless, skinless chicken breasts (1 lb total), pounded to 1/2 inch thickness
olive oil cooking spray
1 lb fresh green beans
zest of 1 lemon
juice of 1/2 lemon
1. Grind 1/8 cup almonds to a fine powder used a food processor or spice grinder. In a medium bowl, combine ground almonds, flour, and paprika. Season with salt and pepper. Dredge chicken breasts in almond-flour mixture and set aside.
2. Set a large nonstick or cast iron skillet over high heat for 1 minute. Mist with cooking spray and heat for 1 more minute. Reduce heat to medium high and saute chicken for 3 minutes per side or until golden brown and no pink remaining. Remove from heat.
3. Bring a medium pot of water to a boil. Add beans and blanche for 1 minute. Remove beans from water. In a large bowl, toss beans with lemon zest and juice, and season with salt and pepper.
4. To serve, sprinkle remaining 1/8 cup almonds over top of chicken, dividing evenly. Serve each chicken breast with 3/4 cup beans.
4 servings

220 calories
6g fat
30g protein

Janice Cook

Member since Jan 2010

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