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Servings:

Almond Crusted Chicken and Veggies

This kid-friendly, healthy chicken dinner is sure to be a favorite. When you are short on time to prepare a healthy dinner, making a sheet pan meal like this one is a real dream come true! Not only will you save time cooking the meal, but you can do the prep work ahead as well.

Total Time

40min

4.0

5 Ratings

Author: Cotter Crunch

Servings:

Ingredients

•

3/4 cup

Almond Meal

•

4 Tbsp

Grated Parmesan Cheese

•

1 tsp

Simply Organic Garlic Powder

•

1/2 tsp

Paprika

•

1 tsp

Kosher Salt , divided

•

1 tsp

Ground Black Pepper , divided

•

Large Eggland's Best Classic Eggs

•

1.5 lb

Boneless, Skinless Chicken Breasts

•

Lemon , juiced

•

1 Tbsp

Olive Oil

•

3 cups

Broccoli Florets

or Baby Carrots

Cooking Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper, set aside.

In a small bowl, whisk together the Almond Meal (3/4 cup) , Grated Parmesan Cheese (4 Tbsp) , Simply Organic Garlic Powder (1 tsp) , Paprika (1/2 tsp) , and Kosher Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) .

In another bowl, whisk together Eggland's Best Classic Eggs (2) .

Place Boneless, Skinless Chicken Breasts (1.5 lb) in a Ziploc bag or between two sheets of plastic wrap. Lightly pound the chicken with a meat mallet to flatten to an even thickness.

Dredge chicken in beaten eggs and then into the almond mixture. Place on a baking sheet, leaving room for veggies on one side of the pan.

Repeat the process for the remaining pieces of chicken.

Next, toss the Broccoli Florets (3 cups) in Olive Oil (1 Tbsp) , juice from Lemon (1) , and remaining Kosher Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) .

Wrap veggies in a foil packet and place on a baking sheet next to the chicken.

Bake for 15 minutes on one side, then remove the pan from the oven and transfer cooked vegetables to a large bowl or plate. Cover with aluminum foil to keep them warm.

10.

Carefully flip the chicken over and place the pan back into the oven for 12-15 minutes, or until golden brown.

11.

Serve with your favorite condiment and veggies.

Author's Notes

If you are feeding toddlers or small children, feel free to cut the chicken breasts into tenders. This way, they can avoid using a knife and fork; tenders are easier for little hands to hold.

Cleaning and cutting the veggies can be done up to three days ahead of time! Just refrigerate them in a covered container until you’re ready to use them.

Nutrition Per Serving

CALORIES

414

FAT

19.3 g

PROTEIN

49.0 g

CARBS

14.0 g