Name: Almond Crusted Chicken and Veggies
Total time: PT2400.0S
Yield: 4
Ingredients: 3/4 cup Almond Meal; 1/4 cup Grated Parmesan Cheese; 1 teaspoon Garlic Powder; 3/4 teaspoon Paprika; 1 teaspoon Kosher Salt; 1 teaspoon Ground Black Pepper; 2 Egg; 1.5 pound Boneless, Skinless Chicken Breast; 1 Lemon; 1 tablespoon Olive Oil; 3 cup Broccoli Florets

Almond Crusted Chicken and Veggies

Recipe

4.0

5 ratings

Editor's Choice

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.

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Cotter Crunch

Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.

http://www.cottercrunch.com/

40MINS

Total Time

$4.37

Cost Per Serving

Ingredients

Servings

us / metric

3/4 cup

Almond Meal

4 Tbsp

Grated Parmesan Cheese

1 tsp

Sponsored

Simply Organic Garlic Powder

1 tsp

Paprika

1 tsp

Kosher Salt, divided

1 tsp

Ground Black Pepper, divided

Large Eggs

1.5 lb

Boneless, Skinless Chicken Breasts

Lemon, juiced

1 tsp juice per 4 servings

1 Tbsp

Olive Oil

3 cups

Broccoli Florets

or Baby Carrots

Nutrition Per Serving

VIEW ALL

Calories

414

Fat

19.3 g

Protein

49.0 g

Carbs

14.0 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.