Lemon-Oregano Crusted Chicken
with baba ghanoush veggie plate
We love making nutty-crusts to go on our proteins. This one is inspired by Mediterranean flavors and lends the perfect texture and boldness to plain ol' chicken breasts.
Smarts: We're doubling this chicken to make the perfect protein for an entree salad later this week.
Smarts: We're doubling this chicken to make the perfect protein for an entree salad later this week.
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Proteins
Cuisines
Ingredients
Lemon-Oregano Crusted Chicken:
- Chicken breasts - 4 ((~2 lbs. - makes enough for two meals))
- Parsley - 1/4 bunch , chopped
- Almond meal - 1 cup
- Oregano - 1 tsp
- Paprika - 1 tsp
- Salt - 1/2 tsp
- Lemon juice - 1 1/2 Tbsp
- Olive oil - 1 1/2 Tbsp
Veggie Plate with Baba Ghanoush:
- Cucumbers - 1 , chopped into sticks ((Or sub 2 Persian cucumbers))
- Carrots, medium - 2 , peeled and chopped into sticks
- Store-bought baba ghanoush - 1 cup
Prep
- Chicken breasts - This makes enough for Thursday night. Halve. Season and tenderize with salt and pepper. (Can be done up to 1 day ahead)
- Crust - Chop parsley. Mix together parsley, almond meal, oregano, paprika, salt, lemon juice, and olive oil. (Can be done up to 3 days ahead)
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Make
- Preheat oven to 400F (204C) degrees.
- Brush or spray sheet pan with cooking oil. Place chicken breasts on sheet pan. Divide crust across chicken breasts and press down to coat. Cook for 15 to 20 minutes until chicken is cooked to 165F (74C) degrees.
- Slice cucumbers and carrots into sticks when chicken is baking. Make a vegetable tray with sliced veggies and baba ghanoush.
- Enjoy veggie plate with baked chicken. (Remember to save half the chicken for Thursday!)
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