Zesty Almond Encrusted Chicken With Spinach Salad
I went to Haymarket this weekend, a large market in Boston that sells really cheap fresh veggies. I was able to buy tons of fruits and veggies for the week for under $15. Anyway, I put together some of my selections including the cilantro, lemon, tomatoes, spinach and red onion to make this super easy, delicious dish! Enjoy!
* Serves 2
For chicken:
-4 small to medium sized boneless chicken breasts
-1 TB honey dijon mustard
-2 TB olive oil
-2 TB chopped cilantro, fresh
-1 TB rosemary
-the juice of 1/2 lemon
– 1/2 cup raw almonds, diced thinly
-dash salt and pepper
For salad:
-2 cups baby spinach
-1/2 tomato, diced
-1/4 cup red onion, chopped
1. Mix together the lemon, seasonings, salt, pepper and and olive oil. Coat the chicken with the mixture, then dip it into the diced almonds, making sure both sides are covered.
2. Heat a skillet on medium high and coat the pan with cooking spray or a TB of olive oil. Sautee the chicken for about 5 minutes on each side, or until lightly browned. (will vary depending on thickness of chicken)
3. In the meantime, prepare the salad, adding the chicken when finished. Top the salad with a light balsamic vinegarette or simply some olive oil, salt and pepper.
