Almond Crusted Chicken with Kale
This roasted almond chicken is a quick, easy and delicious weeknight dinner.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 1 cup raw almonds, toasted
- 3 tablespoons olive oil
- 1 clove garlic
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon pepper
- Pinch cayenne pepper
- 1/2 cup unsweetened flaked coconut
- 8 large leaves curly kale, stemmed and torn into large pieces
- 1 teaspoon olive oil
- Pinch of salt and pepper
- 4 boneless skinless chicken breasts (about 1 1/4 pounds)
- Pinch of salt and pepper
Instructions
- Heat oven to 425°F. In food processor mix almonds, olive oil, garlic, salt and pepper. Process until a chunky paste forms, add the coconut and pulse just until incorporated; set aside.
- In a large bowl, season the kale with 1 teaspoon olive oil and a pinch of salt and pepper. Massage the kale to soften it slightly. Evenly spread the kale on a large baking sheet.
- Season both sides of the chicken with salt and pepper. Place the chicken on top of the kale. Press the almond and coconut mixture onto tops of chicken breast.
- Bake 17 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
Nutrition
- Serving Size: 1 Serving
- Calories: 537
- Sugar: 4g
- Sodium: 676mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 58mg