Almond-Dijon-Crusted Chicken

Power Up

High Protein

with Sautéed Green Veggies and Lemony Mayo

10 min

Difficulty: 2/3

Canadian

Ingredients: Chicken breast • Broccoli • Zucchini • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Almonds • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Almonds

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Zester

Small Bowl

Large Non-Stick Pan

Tags

30-min-or-less

High Protein

Ingredients

Chicken Breasts

2 unit(s)

Broccoli

227 g

Lemon

1 unit(s)

Mayonnaise

4 tbsp

Garlic Salt

4 g

Almonds, sliced

28 g

Zucchini

1 unit(s)

Dijon Mustard

0.5 tbsp

Oil

1.5 tbsp

Pepper

0.25 tsp

Salt

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (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.
To a small bowl, add half the lemon zest, 1 tsp (2 tsp) lemon juice and 2 tbsp (4 tbsp) mayo. Season with salt and pepper, then stir to combine.

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

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 for 1-2 min per side, until golden.
Transfer to an unlined baking sheet. Spread almond topping onto chicken.
Roast in the top of the oven for 8-10 min, until cooked through.**

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 servings, using 1 tbsp oil and 2 tbsp water per batch!)
Season with pepper and remaining garlic salt.
Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp. .