Friday, September 7, 2012

Recipe: Almond-Crusted Chicken With Sweet Potatoes and Asparagus




This quick, easy meal is just the thing to top off a relaxing day. It’s a perfect balance of protein and colorful veggies that’s light, healthy and delicious. Plus, there’s virtually no clean-up. It’s a win-win!



Serves 2

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


Preheat oven to 450° F, and line a cookie sheet with parchment paper. In a small food processor, add the whole almonds and chop fine. Lay a piece of parchment on a flat surface. Sprinkle chopped almonds on top of parchment. Lay chicken on parchment paper. Coat each piece of chicken with the mustard and dredge in the almonds. Place coated chicken breasts on parchment paper-lined cookie sheet. Lay asparagus next to the chicken breasts. Slice the sweet potato into thin circles and lay next to asparagus. Lightly spray chicken, potatoes and asparagus with olive oil and sprinkle with salt and pepper. Place cookie sheet in the oven. Bake for 10-13 minutes until chicken feels firm to the touch and is cooked through.

Source:  Recipe courtesy of Laurie Erickson on the Doctor Oz Show.


  1. Interesting recipe and very well explained too!

  2. Thanks for commenting on this recipe. I agree that it is both, interesting and well-explained, but more importantly, it is very healthy--and I just love it.

    This recipe is also very easy to prepare and I have made it often!

    Thanks again for stopping by.

    Best regards,

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