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RECIPE
11 INGREDIENTS11 STEPS40MIN

Almond Crusted Chicken and Veggies

4.0
1 Ratings

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Cotter Crunch

Nutrition Specialist for Gluten Free eating
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This kid-friendly, healthy chicken dinner is sure to be a favorite. Making a sheet pan meal like this one is a real dream come true! Not only will you save time cooking, but you can do the prep work ahead as well.

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40MIN
Total Time

Cotter Crunch

Nutrition Specialist for Gluten Free eating
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Ingredients

US / METRIC
Servings:
4
Serves 4
3/4 cup
Almond Meal
1 tsp
Garlic Powder
3/4 tsp
1 tsp
Kosher Salt , divided
1 tsp
2
Large  Eggs
1 Tbsp
3 cups
or Baby Carrots

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Nutrition Per Serving

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CALORIES
411
FAT
19.4 g
PROTEIN
48.7 g
CARBS
12.6 g

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.

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper, set aside.
Step 2
In a small bowl, whisk together the Almond Meal (3/4 cup), Grated Parmesan Cheese (1/4 cup), Garlic Powder (1 teaspoon), Paprika (3/4 teaspoon), and Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon).
Step 3
In another bowl, whisk together Egg (2).
Step 4
Place Boneless, Skinless Chicken Breast (1.5 pound) 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.
Step 5
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.
Step 6
Repeat the process for the remaining pieces of chicken.
Step 7
Next, toss the Broccoli Florets (3 cup) in Olive Oil (1 tablespoon), Lemon Juice (1 teaspoon), and remaining Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon).
Step 8
Wrap veggies in a foil packet and place on a baking sheet next to the chicken.
Step 9
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.
Step 10
Carefully flip the chicken over and place the pan back into the oven for 12-15 minutes, or until golden brown.
Step 11
Serve with your favorite condiment and veggies.

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Nutrition Per Serving
Calories
411
% Daily Value*
Fat
19.4 g
25%
Saturated Fat
3.7 g
18%
Trans Fat
0.1 g
--
Cholesterol
195.2 mg
65%
Carbohydrates
12.6 g
5%
Fiber
7.0 g
25%
Sugars
2.4 g
--
Protein
48.7 g
97%
Sodium
894.9 mg
39%
Vitamin D
0.5 µg
2%
Calcium
173.5 mg
13%
Iron
3.6 mg
20%
Potassium
73.3 mg
2%
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