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Week of 12/22/25

Almond-Crusted Chicken Breasts with [Leftover] Butternut Puree
and mixed greens salad

Active: 35 Total: 45
Original GF Paleo Vegetarian
Almond-Crusted Chicken Breasts with [Leftover] Butternut Puree

Make a rich, flavorful puree from Monday's leftover roasted squash and you've got a head start on this colorful meal.
Smarts: Frozen squash works well here, so feel free to use that as a substitute if you aren’t also making Monday’s meal. Be sure to refer to Monday’s recipe for the seasoning ingredients and simmer them along with the squash and stock.

Dependency
Roasted Squash and Chicken-Apple Sausage
Tags
Dependent Meal Pairs
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
22

Ingredients

Metric
Servings:
4
Butternut Squash Puree:
  • Roasted Butternut Squash (leftover from Monday) - ~ 2 to 2 1/2 cups
  • Stock, any type - 1 cup , plus more if needed
Almond-Crusted Chicken Breasts:
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Butter - 4 Tbsp
  • Almond meal - 1/2 cup
  • Italian seasoning - 1 tsp
  • Garlic powder - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Foil - for baking
Mixed Greens with Balsamic Dressing:
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Mixed greens - 5 oz

Prep

  1. Make butternut puree - (If prepping right before cooking, get oven heating before continuing with prep.) Place roasted squash, stock, and some salt in a deep saucepan. Bring to a low boil over medium-high heat. Reduce heat to low and simmer, covered, until the squash is very tender and flavors have come together, ~5 to 7 minutes. Remove from heat and use an immersion blender or standing blender to puree until sauce reaches a smooth consistency. If the puree is too thick, add more stock or some water a little at a time to thin it. If it is on the thinner side, simmer it gently, uncovered, until it's as thick as you like it. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Chicken - Slice chicken in half to thin. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  3. Prepare almond crust - Place butter in a bowl and melt in the microwave. Stir almond meal, Italian seasoning, garlic powder, and red pepper flakes (if using) into melted butter until well combined.

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Make

  1. Heat oven to 400 F / 204 C degrees. Line a sheet pan with foil (for easy cleanup) and brush with some cooking oil. 

  2. Spread chicken pieces onto the sheet pan and top with almond mixture, pressing it lightly into the chicken to help it stay in place.

  3. Bake the chicken until cooked through and golden brown, 12 to 18 minutes. 

  4. While chicken is baking, combine vinegar, mustard, and honey in a serving or mixing bowl. Slowly whisk in olive oil and season to taste with some salt and pepper. Pile mixed greens into the bowl. Toss greens with dressing until they are dressed to your liking.

  5. If butternut puree was made ahead of time, warm it in the microwave (stir in a bit of stock or water if it thickened too much in the fridge). 

  6. Serve almond-crusted chicken with butternut puree and salad on the side. Enjoy!

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