Almond-Crusted Chicken with Green Beans & Maple Sweet Potato Mash

Ingredients

• 0.75 lb Chicken breasts, boneless and skinless
• 1 Egg
• 1 clove Garlic (Minced or pressed)
• 0.5 lb Green beans (Ends trimmed and discarded)
• 0.75 lb Sweet potato (Peeled and cut into 1-inch cubes)
• Almond meal or almond flour (Amount not stated in the source)
• Black pepper (To taste)
• Unsalted butter (Used for the green beans and sweet potato mash; amount not stated)
• Panko bread crumbs (Amount not stated in the source)
• Pure maple syrup (Amount not stated in the source)
• Salt (To taste)
• 0.25 cup Water (Enough to cover the sweet potatoes, plus ¼ cup reserved cooking water if needed for mashing)

Steps

1. 1

   Preheat the oven to 425°F.

2. 2

   Wash and dry the fresh produce.

3. 3

   Preheat a large nonstick skillet over medium-high heat.

4. 4

   When the skillet is hot, add the almond meal and panko bread crumbs to the dry pan. Toast, stirring often, until golden brown, about 2 minutes. Transfer the breading mixture to a medium bowl and set the skillet aside for later use.

5. 5

   Add salt and black pepper to the bowl with the toasted almonds and bread crumbs, and stir to combine.

6. 6

   Pat the chicken dry with paper towels and place it on a cutting board. Holding a knife parallel to the board, cut each chicken breast in half horizontally to form thin cutlets.

7. 7

   Crack the egg into another medium bowl and beat it with a whisk or fork.

8. 8

   Working with one piece at a time, dip the chicken cutlets into the beaten egg, letting the excess drip off. Then dip them into the almond mixture, pressing the coating to adhere. Place the coated cutlets on a parchment-lined baking sheet.

9. 9

   Bake the chicken in the center of the oven until the coating is golden brown and the chicken is cooked through, about 18 minutes.

10. 10

    Peel and cut the sweet potatoes into 1-inch cubes, then transfer them to a small saucepan. Add enough water to cover the potatoes, cover the saucepan with a lid, and bring to a boil.

11. 11

    Reduce the heat to medium-low and cook the sweet potatoes until tender when pierced with a fork, 8–10 minutes.

12. 12

    Trim and discard the ends of the green beans.

13. 13

    Preheat a skillet over medium-high heat.

14. 14

    Peel and mince or press the garlic.

15. 15

    Add the butter to the skillet and swirl to coat the bottom. Add the green beans, garlic, salt, and black pepper.

16. 16

    Cook the green beans, stirring occasionally, until tender-crisp, 3–4 minutes.

17. 17

    When the potatoes are tender, remove the saucepan from the heat. Carefully scoop out ¼ cup of the cooking water and set it aside. Drain the potatoes in a colander and return them to the saucepan.

18. 18

    Add the maple syrup, butter, salt, black pepper, and the reserved cooking water if needed. Mash with a potato masher or fork until smooth.

19. 19

    Divide the almond-crusted chicken, green beans, and maple sweet potato mash between plates, and serve.

Notes

The structured recipe data does not provide quantities for the almond meal, panko, butter, maple syrup, salt, or pepper; season and portion those ingredients according to taste and the desired coating consistency. The source states a 45-minute total time and two servings.

Nutrition per serving

• main
• baked
• high-protein
• family-friendly
• chicken
• vegetables