Almond Crusted Chicken with Spinach
Struggling to find a recipe fit for a cleanse, low in carbs, and high in flavor? This recipe is great if you are on a hypoallergenic diet, it’s anti-inflammatory, and even transports well for lunch at work.
Serves 2 to 4
Ingredients:
1/2 c almonds
1 garlic clove
1/2 tsp sea salt
3tbsp extra virgin olive oil
2 organic chicken breast halves (can substitute with organic tempeh)
4 cups baby spinach
1/2 lemon, wedged
Directions:
Make a coarse paste of the almonds, garlic, sea salt, and extra-virgin olive oil in a food processor. Rub onto the organic or free-range chicken breast halves. Roast in 425-degree oven until cooked through, 15 to 18 minutes. Slice and serve on baby spinach with lemon wedges. Optional: toss the spinach with a dijon vinaigrette of balsamic vinegar, dijon mustard, and extra virgin olive oil.
Tags: almond crusted, chicken, free-range, garlic, olive oil, organic, spinach
