Carb Smart Almond Chicken
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Carb Smart Almond Chicken

Carb Smart Almond Chicken

with Parmesan, Green Veggies and Lemony Mayo

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

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

Carb Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

227 g

Broccoli, florets

1 unit(s)


4 tbsp


(Contains Egg, Mustard)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

28 g

Almonds, sliced

(Contains Almonds)

1 unit(s)


1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories680 kcal
Fat46 g
Saturated Fat7 g
Carbohydrate17 g
Sugar6 g
Dietary Fiber6 g
Protein51 g
Cholesterol145 mg
Sodium1160 mg
Trans Fat0 g
Potassium1350 mg
Calcium300 mg
Iron2.75 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.


Large Non-Stick Pan
Small Bowl
Measuring Spoons
Paper Towel
Baking Sheet


Toast almonds

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.


While toasted 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 (2 tsp) lemon juice and 3 tbsp (6 tbsp) mayo to a small bowl. Season with salt and pepper, then stir to combine.

Make topping and prep chicken

Finely chop toasted almonds. Add toasted 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 pepper and half the garlic salt.

Cook chicken

Reheat the same pan (from step 1) over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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.**

Cook veggies

While chicken roasts, reheat the same pan over medium. When the pan is hot, add 1 tbsp oil, then broccoli, zucchini and 2 tbsp water. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil and 2 tbsp water per batch!) Season with pepper and remaining garlic salt. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.

Finish and serve

Thinly slice chicken. Divide chicken and veggies between plates. Serve lemony mayo on the side for dipping. Squeeze a lemon wedge over top, if desired.