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Carb Smart Almond Chicken

Carb Smart Almond Chicken

with Parmesan, Green Veggies and Lemony Mayo

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This is not your nonna's Parmesan chicken! Inspired by a restaurant classic, tender chicken is topped with a garlicky Parmesan crust! We've swapped breadcrumbs out for almonds to keep those carbs low. A tumble of garlicky green veggies is always wholesome!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart
Allergens:EggMustardMilkTree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

227 g

Broccoli, florets

1 unit

Lemon

4 tbsp

Mayonnaise

(ContainsEgg, Mustard)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk)

1 tsp

Garlic Salt

28 g

Almonds, sliced

(ContainsTree nuts)

200 g

Zucchini

1.5 tsp

Dijon Mustard

(ContainsMustard)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories700 kcal
Fat49 g
Saturated Fat9 g
Carbohydrate21 g
Sugar5 g
Dietary Fiber8 g
Protein52 g
Cholesterol160 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Zester
Small Bowl
Paper Towel
Measuring Spoons
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate to cool.

2

While almonds cool, halve zucchini lengthwise, then cut into 1/2-inch half-moons. Cut broccoli into bite-sized pieces. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add half the lemon zest, 1 tsp lemon juice and 3 tbsp mayo (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

3

Finely chop almonds. Add almonds, Parmesan, Dijon, remaining lemon zest and remaining mayo to another small bowl. Season with pepper, then stir to combine. Pat chicken dry with paper towels on a separate cutting board. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season with half the garlic salt and pepper.

4

Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Spread Parmesan-almond topping onto chicken. Roast in the top of the oven until cooked through, 8-10 min.**

5

While chicken roasts, heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then broccoli, zucchini and 2 tbsp water (dbl for 4 ppl). Season with remaining garlic salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.

6

Thinly slice chicken. Divide chicken and veggies between plates. Serve lemony mayo on the side for dipping.