(Serves 4)
1/2 cup unsalted almonds, toasted
2 T. extra-virgin olive oil
3/4 tsp grated lemon zest
1 T. fresh lemon juice
3/4 dried rosemary*
1 garlic clove
1/4 tsp salt
4 (4-5 ounce) boneless, skinless chicken breast halves
*Note: I did not use the rosemary because I don't like it and it was great without it so if you don't like it just leave it out!
Calories 293.3 kcal
Fat 17.4 g
Protein 30 g
Carbs 4.3 g
Sodium 194.2 mg
This recipe is from Jillian Michaels Master Your Metabolism Cookbook
1/2 cup unsalted almonds, toasted
2 T. extra-virgin olive oil
3/4 tsp grated lemon zest
1 T. fresh lemon juice
3/4 dried rosemary*
1 garlic clove
1/4 tsp salt
4 (4-5 ounce) boneless, skinless chicken breast halves
*Note: I did not use the rosemary because I don't like it and it was great without it so if you don't like it just leave it out!
- Preheat the oven to 425.
- 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.
Calories 293.3 kcal
Fat 17.4 g
Protein 30 g
Carbs 4.3 g
Sodium 194.2 mg
This recipe is from Jillian Michaels Master Your Metabolism Cookbook
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