I made an absolute delight tonight. I even surprised myself with how good it was! I picked it thinking it would be a ho-hum easy dinner for a Sunday night. I was hoping for an easy meal to finish up the weekend of baking and cleaning. I've been preparing for two work events this week: a cookie exchange and a bake sale. What a surprise I got with this one!
I love it when recipes turn out better than I expect. This one's easily going to be added to my regular rotation because the whole thing whips up quickly and requires only a few ingredients that I typically have around home. The only thing I have to remember to do is defrost my chicken breasts... see, easy-peasy.
This meal was a nice finish to my weekend. I cleaned, vacuumed, did my laundry, cooked supper, and hung out this afternoon listening to the new Eli Young Band album (check out the Falling)... really, just a cozy, relaxed finish to my weekend. Just perfection! Enjoy :)
Makes: 3 or 4 servings
1/8 cup slivered unsalted almonds
1/8 cup ground almonds
1 Tbsp whole wheat flour
1/4 tsp paprika
sea salt & black pepper to taste
1 lb boneless, skinless chicken breasts, divided into 3 or 4 pieces (pounded thin works best)
olive oil cooking spray
1 lb fresh green beans
2-3 tsp lemon zest
1 Tbsp lemon juice
Mix together the ground almonds, whole wheat flour, salt, pepper, and paprika in a flat, shallow dish. Dredge chicken breasts in the mixture and set aside.
Boil water and steam the green beans.
Heat a skillet on medium-high heat. Add the oil, then the chicken. Turn the chicken after a few minutes and cook until no longer pink in the middle.
Source: Best of Clean Eating Magazine, page 69.