This quick, easy meal is just the thing to top off a relaxing day. It’s a perfect balance of protein and colorful veggies that’s light, healthy and delicious. Plus, there’s virtually no clean-up. It’s a win-win!
Preheat oven to 450° F, and line a cookie sheet with parchment paper. In a small food processor, add the whole almonds and chop fine. Lay a piece of parchment on a flat surface. Sprinkle chopped almonds on top of parchment. Lay chicken on parchment paper. Coat each piece of chicken with the mustard and dredge in the almonds. Place coated chicken breasts on parchment paper-lined cookie sheet. Lay asparagus next to the chicken breasts. Slice the sweet potato into thin circles and lay next to asparagus. Lightly spray chicken, potatoes and asparagus with olive oil and sprinkle with salt and pepper. Place cookie sheet in the oven. Bake for 10-13 minutes until chicken feels firm to the touch and is cooked through.
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 386 | ||
Calories from Fat: 142 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 873.7mg | 30 % | |
Potassium 1005.9mg | 26 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 16.8g | ||
Protein 38.5g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 386
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