Sheet pan suppers and slow cooker recipes have been a serious saving grace around here since we started this Whole 30 thing. This super easy chicken dinner is an awesome weeknight dish. It’s crunchy, toasty, coconut-y and best of all it’s really, really easy!
Remember those kale chips that we made earlier this week? It seems to be my leafy green of choice this month. Once baked, it turns into a crispy crunchy side that goes great with the chicken.
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
Winner, winner chicken dinner!
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