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SideChef
Recipes
Gluten-Free
Almond Crusted Chicken and Veggies

11 INGREDIENTS • 11 STEPS • 40MINS

Almond Crusted Chicken and Veggies

Recipe

4.0

5 ratings
Editor's Choice
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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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.
author_avatar
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
4
us / metric
Almond Meal
3/4 cup
Almond Meal
Grated Parmesan Cheese
4 Tbsp
Grated Parmesan Cheese
Garlic Powder
1 tsp

Sponsored

Simply Organic Garlic Powder
Paprika
1/2 tsp
Paprika
Kosher Salt
1 tsp
Kosher Salt, divided
Ground Black Pepper
1 tsp
Ground Black Pepper, divided
Egg
2

Sponsored

Large Eggland's Best Classic Eggs
Boneless, Skinless Chicken Breast
1.5 lb
Boneless, Skinless Chicken Breasts
Lemon
1
Lemon, juiced
1 tsp juice per 4 servings
Olive Oil
1 Tbsp
Olive Oil
Broccoli Florets
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
Love This Recipe?
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Almond Crusted Chicken and Veggies
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author_avatar
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/

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 (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).
step 3
In another bowl, whisk together Eggland's Best Classic Eggs (2).
step 4
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.
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 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 6 Repeat the process for the remaining pieces of chicken.
step 7
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).
step 7 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).
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 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.
step 11 Serve with your favorite condiment and veggies.

Tags

Gluten-Free
Back to School
Chicken
Keto
Low-Carb
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Game Day
Vegetables
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