Baked Almond Crusted Chicken and Roasted Fall Veggies

Baked Almond Crusted Chicken and Roasted Fall Veggies

Sep 10th 2018

Labor day has come and gone and with it the final weekend of "summer." Everyone is back in school by now and long, slow, lazy summer days have been replaced with the schedule and routine that is school, fall sports and activities. If your family is anything like ours, dinner needs to be quick and easy during the week. Not to mention something everyone will eat. 

Anybody else's mom used to make "shake-n-bake" chicken back in the day? Just mine? Well this is just as easy and way more healthy. And it's prepped and in the oven in less than 15 minutes. Save even more time by picking up some pre-chopped veggies at the grocery store. It really is a no mess, no fuss dinner.

Baked Almond Crusted Chicken 

Serves 4 

6 chicken breasts, thin sliced (Vegetarian: Portobello mushroom slices.) 

¾ cup almond meal 

1 teaspoon paprika 

1 teaspoon sea salt 

1 teaspoon black pepper 

Preheat oven to 350 degrees. Combine all ingredients except for chicken in a resealable Ziplock bag. Put each piece of chicken in the bag, one at a time. Close and shake until evenly coated. Place chicken in glass baking dish and bake for 30 minutes.

Roasted Fall Veggies 

Add 1 cup halved brussels sprouts, 1 cup squash or sweet potato, 1 thickly chopped onion, 2 large carrots sliced and a bunch of asparagus, cut into pieces. Spread veggies on a cookie sheet. Drizzle with 2-3 Tablespoons avocado oil. Sprinkle with sea salt and pepper. Bake at 400 degrees for 20-25 minutes. Bake longer if you prefer them slightly crispy.

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