Almond Crusted Chicken

Wednesday, September 16, 2015

21 Day Fix Dinner recipes

I don't know about you, but anytime I try to coat a chicken breast in something that is or resembles breading I can't get it to stay on. THIS recipe worked like a charm for me though (as you can see in my picture!) and I hope it will for you. I served this almond chicken breast with whipped sweet potatoes and balsamic brussel sprouts!

Here are the 21 Day Fix container equivalents:

Almond Crusted Chicken- 1 red, 1 blue
Whipped Sweet potatoes- 1 yellow
Brussel Sprouts (double portion)- 2 green

Serves 4


4- 4oz chicken breasts (I usually buy larger breasts and cut them in half lengthwise so they are thinner but long)
1/2lb of raw unsalted almonds
Approx. 1/2 cup liquid egg whites
Tsp each of Paprika, Garlic poweder, Onion powder
Dash of salt and pepper


Preheat oven to 350 degrees. Line a baking pan with aluminum foil and lightly spray with olive oil or coconut oil spray.

Combine almonds and all spices (paprika through to pepper) in a mini food processor and blend until a flour like consistency. Add more spices to suit your taste if you like. If you still have some small chunks of almonds, don't worry about this, they work well in the coating and add a little extra texture.

Place egg whites and almond mixture into two separate shallow bowls. Dredge a chicken breast through the egg white bath, shake off extra egg whites and then dip both sides of the chicken breast into the almond mixture making sure to cover the entire surface. Place chicken onto the aluminium foil lined baking sheet. Repeat with the rest of your chicken breasts.

Bake for approximately 20-25 minutes (depending on your oven). Flip about half way through. If you like the coating a little extra crispy you can turn your broiler on and broil the chicken for a couple of minutes. Just keep an eye on it so it doesn't burn.

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