Are you looking for a delicious and healthy weeknight dinner that's both impressive and surprisingly easy to make? Then look no further! This almond and walnut crusted chicken with roasted vegetables is the perfect recipe for busy cooks who crave flavourful, homemade meals. It's a complete meal packed with protein, healthy fats, and vibrant vegetables, making it a fantastic choice for a quick dinner or a special occasion. This recipe is perfect for those searching for easy recipes, healthy meals, and quick dinner ideas.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup slivered almonds, toasted
- 1/2 cup walnut halves, toasted
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (Italian mix, or a blend of oregano, thyme, and rosemary)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Vegetables:
- 1 pound broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Preparing the Chicken:
- Preheat your oven to 400°F (200°C).
- In a shallow dish, combine toasted almonds, walnuts, Parmesan cheese, dried herbs, garlic powder, salt, and pepper.
- Pat the chicken breasts dry with paper towels. This helps the crust adhere better.
- Drizzle chicken breasts with olive oil and then press them into the nut and herb mixture, ensuring they are fully coated.
- Place the coated chicken breasts in a baking dish.
Roasting the Vegetables:
- In a separate bowl, toss the broccoli florets, bell peppers, and red onion with olive oil, salt, and pepper.
- Spread the vegetables around the chicken breasts in the baking dish.
Baking:
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing and serving.
Tips for Success:
- Toasting the nuts: Toasting the almonds and walnuts enhances their flavor and gives them a delightful crunch. Spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until fragrant and lightly golden. Watch carefully to prevent burning.
- Adjusting seasonings: Feel free to adjust the herbs and spices to your liking. A pinch of red pepper flakes could add a nice kick!
- Adding other vegetables: Feel free to add other vegetables to the roasting pan, such as carrots, zucchini, or Brussels sprouts. Just adjust the roasting time accordingly.
Variations:
- Lemon Herb: Add the zest and juice of one lemon to the nut mixture for a brighter, citrusy flavor.
- Spicy: Incorporate a pinch of cayenne pepper or some chopped jalapeños for a spicy twist.
- Different nuts: Substitute pecans or macadamia nuts for some or all of the almonds and walnuts.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 35-40g Fat: 25-30g Carbohydrates: 15-20g
This almond and walnut crusted chicken with roasted vegetables is a satisfying and delicious meal that's perfect for a healthy and easy dinner. Enjoy! This recipe offers a delightful blend of flavours and textures, making it a great addition to your collection of best recipes and delicious dishes. It's also a fantastic option for those seeking homemade cooking that's both simple and impressive.