So instead of going on and on about working out, I'm going to share my new favorite chicken recipe with you. It's part of Jillian's Ripped in 30 Diet Plan, so it's really healthy AND easy to make.
Nut Encrusted Chicken Breasts
-1/2 cup unsalted almonds, toasted
-2 tbsp. extra virgin olive oil
-3/4 tsp. grated lemon zest
-1 tbsp. fresh lemon juice
-3/4 tsp. dried rosemary
-1 garlic clove
-1/4 tsp. salt
-4 (4-5 ounce) boneless, skinless chicken breast halves
Preheat the oven to 450 degrees. In the work bowl of a food processor, place the almonds, olive oil, lemon zest and juice, rosemary, garlic, and salt. Process until coarsely chopped; the mixture will be a thick paste. Arrange the chicken breast halves in a baking dish. Divide the almond paste and spread on the breasts; pat down to cover each breast completely. Roast in the oven until cooked through and an instant-read thermometer reads 165-170 degrees, about 10 minutes. Loosely tent with foil and let stand for 5-10 minutes before serving.
293 Calories per serving
17.4 grams of fat
4.3 grams of carbohydrates
194.2 mg sodium
30 grams of protein
I wish I had a picture to include, but I don't. I've found that I've had to cook the chicken more like 20-25 minutes for it to cook through (probably because I've used bigger pieces of chicken). We ate this chicken this week with steamed broccoli. Delish!