Parmesan-Crusted Chicken

This meal is both savory and fresh-tasting. The combination of hazelnuts and green beans is something I'd never considered before!

Ingredients

2 chicken breasts (approximately 6 oz each)

1 oz parmesan cheese

2.5 tbsp dairy-free lemon aioli

1.25 dry rosemary, basil & sage mix (equal parts)

6 oz green beans

2 tbsp haezlnuts

2 whole Roma tomatoes

2 tbsp basil vinaigrette

Directions:

1. Preheat oven to 400 degrees.

2. Medium dice Roma tomatoes.

3. Trim ends off green beans.

4. Roughly chop hazelnuts.

5. Pat chicken breasts dry with a paper towel. Using a meat mallet, lightly pound to about 1 in thickness.

6. Transfer to a plate. Drizzle each side with cooking oil, the rosemary, basil & sage mix, salt and pepper.

7. Place chicken on a lightly-oiled foil-lined baking sheet. Spread dairy-free lemon aioli over each breast, then sprinkle the top with parmesan cheese. Place sheet in oven and bake 10-12 minutes.

8. Place tomatoes in a small bowl. Add basil vinaigrette, salt and pepper. Stir occasionally, letting marinate at least 5 min.

9. Heat 1.5 tbsp cooking oil in a medium saucepan on medium-high heat. Add green beans to hot pan. Season with 0.25 tsp salt and a pinch of pepper. Cook for 2 min or until green beans begin to soften.

10. Carefully add 0.25 cup of water. Cook 3-5 min or until liquid is cooked off and green beans start to brown, stirring occasionally.

11. Add nuts. Cook additional 2-3 min until green beans are tender and nuts are lightly toasted. Remove from heat.

12. Transfer cooking sheet with chicken to top rack and place under broiler (highest heat) until parmesan cheese turns light brown.

Serves two.

MACRO INFO:

680 Calories, 50g Fat, 8g Net Carbs, 47g Protein