Lemony Almond Crusted Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemony Almond Crusted Chicken

Lemony Almond Crusted Chicken

with Kale and Carrot Ribbon Salad

Tonight's kale and carrot salad is tossed in an apricot vinaigrette that highlights the natural sweetness of its crunchy almond chicken topper! Packed with flavour and texture, this meal is as beautiful as it is tasty!

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

Carb Smart
Tree 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 Time


serving amount

2 unit

Chicken Breasts

2 tbsp


(Contains Egg, Mustard)

170 g


113 g

Kale, chopped

1 unit


1 tbsp

Apricot Spread

28 g

Almonds, sliced

(Contains Tree nuts)

Not included in your delivery

2 tbsp


⅓ tsp

Salt and Pepper*


Nutrition Values

Energy (kJ)2510 kJ
Calories600 kcal
Fat37 g
Saturated Fat5 g
Carbohydrate26 g
Sugar10 g
Dietary Fiber8 g
Protein45 g
Cholesterol135 mg
Sodium640 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.


Medium Non-Stick Pan
Baking Sheet
Parchment Paper
Silicone Brush
Small Bowl
Medium Bowl
Large Bowl


Toast almonds

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Heat medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Cook, tossing the almonds until golden and fragrant, 1-3 min. (TIP: Keep your eye on them so they don't burn!) Set aside on a plate to cool.


Using a vegetable peeler, peel carrot lengthwise into long ribbons. Zest, then juice lemon. Pat chicken dry with paper towels, then season with 1/4 tsp of salt (dbl for 4 ppl) and pepper. When almonds are cool enough to handle, gently crush with finger tips to break into smaller pieces or use the back of a spoon.

Cook chicken

Add chicken to a parchment-lined baking sheet. Stir together lemon zest and mayo in a small bowl. Brush lemon mayo all over chicken, then sprinkle almonds over the tops. (TIP: Gently press the almonds onto the chicken to adhere.) Bake in the middle of the oven until cooked through, 16-18 min.**

Make vinaigrette

Whisk together 2 tbsp lemon juice, 1 tbsp apricot jam and 2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper.

Prep salad

Add kale to a large bowl, then massage to soften leaves. Add carrot ribbons and dressing, then toss to coat.

Finish and serve

Slice chicken, then divide between plates. Serve kale salad alongside.

Meal right image

Explore Similar Recipes

Meal left image