Almond chicken and green beans

Chicken is the go-to lean protein that will help you meet your daily nutritional needs. Too bad it tastes a heck of a lot better when it’s been battered and deep-fried.

Luckily, this almond chicken recipe is a rich and crispy alternative that provides an awesome dose of crunch without the added grease! It acts as a wonderful pan-fried option that will satisfy your stomach without overstuffing you.

Tender green beans lightly tossed in lemon create the perfect bed for this chicken dish. This versatile recipe can also easily be transformed into a vegetable-boosted chicken and bean salad. Instead of leaving green beans whole, slice them into one-inch pieces and toss in a drained can of great white northern beans and a can of kidney beans.

Ingredients
2 large chicken breasts, slice lengthwise to produce 4 thin filets
1/2 cup sliced almonds, divided
2 tbsp. flour
1/2 tsp. paprika
1/3 tsp. garlic powder
1 tbsp. olive oil
1 lb. fresh green beans
1 lemon, zest and juice
Salt and pepper

Sauté the three-bean mixture with lemon juice, olive oil and salt for 5 minutes. Cut your chicken breasts into bite-sized strips and throw together with your colorful mixed bean salad!

In a food processor, blender or spice grinder, blend 1/4 cup of sliced almonds into a powder. Combine almond powder with flour, paprika, garlic powder and salt and pepper to taste. Thoroughly coat thin chicken breast halves with almond mixture and set aside.

In a large skillet, heat olive oil over high heat. Reduce to medium-high after 2 minutes, then sauté chicken breasts for 3 minutes per side, or until the outside is golden and crispy and the inside is no longer pink. Remove chicken from heat and set aside.

In a medium pot, bring water to boil and blanch green beans for 1 minute. Remove green beans from heat and toss in a bowl with zest and juice of one lemon, and salt and pepper to taste. Use remaining 1/4 cup of sliced almonds to garnish and serve chicken over bed of green beans.

Now stuff your face!