Chicken breast with a nutty crust
A coating of finely chopped walnuts adds a delicious finishing flourish to roasted chicken breast. Give it a try.
this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Place on second prepared tray and season with salt and pepper. Brush lightly with mustard and evenly coat with walnuts.
Bake chicken (on oven rack below vegetables) for 6-8 minutes (depending on thickness), until chicken is cooked through. Remove tray from oven and set chicken aside to rest for 2-3 minutes.
When vegetables have finished cooking, remove tray from oven and toss through baby kale. Return to oven to wilt for 1-2 minutes. Slice chicken thickly, if desired.
To serve, divide spice-roasted beetroot, carrot and kale between plates. Top with walnut-crusted chicken and a dollop of hummus. Drizzle over any resting juices from chicken, if desired.
MyFood Bag Fresh Start recipes are 450 calories or less per serve, have lean protein and loads of vegetables, and are lower in gluten and dairy.
Walnut-crusted chicken with spice roasted beetroot, carrot & kale from My Food Bag’s Fresh Start menu.