Almond Crusted Chicken with Sweet Potatoes and Asparagus

This delicious recipe was created by Chef Laurie Erickson as seen on the Dr. Oz show.

Ingredients

1/2 cup whole almonds, finely chopped
1/2 cup Dijon mustard

2 boneless skinless chicken breast halves, preferably pasture raised

1/2 lb fresh asparagus with the ends trimmed

1 large sweet potato

Salt and pepper to taste

Directions

1. Preheat oven to 450° F, and line a cookie sheet with parchment paper.

2. In a small food processor, add the whole almonds and chop fine.

3. Lay a piece of parchment on a flat surface. Sprinkle chopped almonds on top of parchment

4. Lay chicken on top of chopped almonds.

5. Coat each piece of chicken with the mustard and dredge in the almonds.

6. Place coated chicken breasts on parchment paper-lined cookie sheet.

7. Lay asparagus next to the chicken breasts.

8. Slice the sweet potato into thin circles and lay next to asparagus.

9. Lightly spray chicken, potatoes and asparagus with olive oil and sprinkle with salt and pepper.

10. Place cookie sheet in the oven. Bake for 10-13 minutes until chicken feels firm to the touch and is cooked through.

Almond Crusted Chicken with Sweet Potatoes and Asparagus

Nutritional Information

Based on 2 servings.

Per serving:

Calories

420

Total Fat     

23g

Saturated Fat  

2g

Monounsaturated Fat

12g

Polyunsaturated Fat

5g

Cholesterol

41g

Sodium

865mg

Carbohydrates

28g

Dietary Fiber      

10g

Protein

31g

Calcium

214mg

Magnesium

149mg

Potassium

970g

Vitamin E

11mg