I’m not even joking….this was one of the tastiest meals I have made in awhile! And it all started because I saw some kalamata olives on sale at the store….and I had a can of garbanzo beans in the cupboard. This salad is fresh, delicious, and packed with protein, veggies and healthy fats. I chose to serve it over a bed of kale, but it would be perfectly served as a side of its own.
And for the main event….the Almond Crusted Chicken!! I borrowed this recipe from a cookbook that a BodyRocker friend of mine’s sister-in-law wrote. If you haven’t bought this cookbook (Chia, Quinoa, Kale, Oh My!) yet, I highly recommend it – IT IS AMAZING!!!!
For a dipping sauce I combined 2 Tbsp plain yogurt, 1 Tbsp honey, 1 Tbsp dijon mustard – the girls chose ketchup….go figure! 😉
- 1 cup almonds
- ½ Tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder1
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp salt
- 2 large eggs
- 2 Tbsp milk
- 1 pound boneless, skinless chicken breasts, cut into 1 inch strips
- Cooking spray
- Preheat the oven to 375 degrees F. Spray a large baking sheet lightly with non-stick cooking spray.
- In a food processor, lightly pulse almonds until crushed into fine crumbs. Add seasonings - pulse quickly just to mix. Transfer to a shallow bowl or baking dish.
- In a small bowl, whisk together eggs and milk.
- Dredge chicken strip in egg mixture and then press into the almond mixture until well coated on both sides. Gently transfer the chicken to the prepared baking sheet. Repeat with remaining chicken strops. Spray the tops of the chicken strips lightly with cooking spray and bake for 15-20 minutes, or until the crust is crisp and chicken is cooked through.