Since being away in Sweden the last few weeks, I was rarely able to make food and eat entirely healthy. We’re back now and my husband is on this meal prep kick. Yesterday we decided to make a ton of healthy food for the week that’s easily accessible. My fridge has never been so full. We’ll see how this week goes. Today I finished up the meal prep situation by making everyone’s favorite dish.
Breaded almond chicken has become one of my go-to things to make and eat at home. I originally got the idea from one of our favorite lunch resturaunts, Fresh Kitchen. As my boys are scarfing the chicken down, I thought to myself, “How hard could it be to make this?” It turns out it’s not hard at all and my son is obsessed! Well… We all are.
What you’ll need:
- 1 cup Flour
- 3 Eggs
- Bread Crumbs
- Plain Almonds
- 3-6 Chicken Breasts
- Salt/Pepper (optional)
First, you’ll start by pre-heating the oven at 400 degrees. You’ll also begin to prep your chicken by slicing the breasts into 3/4 pieces (chicken tender-like).
I used 6 chicken breasts in this case
Take a cup of flour and pour it onto a plate. You can add whatever herbs and spices you’d like in there. I usually just add some salt and pepper, but you don’t have to add anything at all.
Next, take your eggs and beat them in a bowl. Lay the beaten eggs on a plate next to your plate of flour.
Then, take more than a handful of almonds and place them in a plastic ziplock baggy. From here you’re going to take a hammer (or baking roller) and smash the almonds into pieces. Once they’re small, mix in with bread crumbs to fill a plate full.
Now you are almost all set-up! Place one or two (depending on how much you’re making) non-stick baking sheets at the end of the line near your almond/bread crumb mixture (spray the pan if you have to). You’ll start taking each piece of chicken and dipping each side in the flour, then egg, and then almond/bread crumbs mix. Lay neatly on the baking sheet.
The oven should be heated up by the time your pan is filled with breaded chicken. Place the chicken in the oven and set a timer for 12 min. After 12 minutes, flip each piece of chicken over and set a timer for 10 more minutes.
This is such a simple, healthy, yet satisfying dish and it gives you and your family a break from the ordinary weekly grilled chicken. But beware, it may be gone in a day if you let it!
You can add coconut pieces or rosemary to the breadcrumb mixture too. You also can replace almonds for a different kind of nut.
This dish can really be paired with whatever you want: rice, veggies, salad, a favorite dressing (ranch is ours). The options are endless!
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