Walnut-Crusted Chicken over Zucchini Ribbon Salad
Nutritional Information
Tender chicken breasts pressed with chopped walnuts and baked, served atop thin ribbons of raw zucchini tossed with lemon and herbs — minimal added fat and fully whole-food ingredients.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs chicken breast, pounded to even thickness
- 1 oz walnuts, finely chopped (about 2 tbsp)
- 1 whole egg, beaten (for walnut adhesion)
- 1 medium zucchini, turned into ribbons (use a peeler)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 pinch sea salt
- 1 pinch black pepper
Preheat oven to 400°F (200°C). Lightly beat the egg in a shallow dish.
Dip pounded chicken into beaten egg, then press both sides into finely chopped walnuts to adhere.
Place walnut-coated chicken on parchment-lined baking sheet and bake 18–22 minutes until internal temperature reaches 165°F (74°C).
Meanwhile, combine zucchini ribbons, lemon juice, minced garlic, chopped parsley, salt and pepper; toss and let sit to soften the ribbons slightly.
Slice baked chicken and place over zucchini ribbons. Serve warm or at room temperature.
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