Crispy Parmesan Chicken Breasts with Parmesan smashed Brussel Sprouts
A few simple ingredients and your on your way to a delicious meal. This can also be a one pan wonder if you prepare the steamed brussel sprouts in advance they can all be cooked on the same tray! Hope you enjoy.
- 2 lb Boneless skinless chicken breasts (pounded if thick)
- 2 Eggs
- 2 clove Garlic minced
- 4 tbsp Djion mustard
- 1 Lemon zest
- 1 tsp Dried oregano
- Kosher salt and pepper to taste
- 2 cup Chopped almonds
- 1/2 cup Grated parmesan cheese
- 1/2 cup Almond flour
- 1/2 tsp Dried oregano
- Kosher salt and pepper to taste
- 2 lb Brussels sprouts, steamed until knife tender and cooled
- 2 tbsp Avocado oil
- 1/2 Lemon zest
- 1/2 cup Parmesan cheese, grated
- Kosher salt and pepper to taste
Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper drizzle it with some avocado oil.
- In a bowl, mix the chicken ingredients (without the chicken or coating) until the mixture is smooth. Add the chicken into the egg mixture and toss them well to coat.In another shallow bowl, mix the coating ingredients together.
- Take the chicken and coat them in the crunchy almond mixture well on both sides. Place chicken on the baking sheet. Repeat with the remaining chicken.
Drizzle some avocado oil over the chicken strips and bake them for 20-25 minutes flipping half way through (depending on the size of your chicken). Top with additional cheese if desired!
Preheat oven to 450ºF.
Take steamed and cooled Brussel sprouts lay them on a baking sheet. Smash them down with the palm of your hand. Once smashed place in a bowl and toss with avocado oil, kosher salt, pepper and parmesan cheese. Place brussels sprouts on a large baking sheet.
Roast at 450ºF for 15 minutes or until crispy. Top with more cheese and lemon zest if desired.