Walnut-Crusted Chicken with Roasted Broccoli
Nutritional Information
Tender roasted chicken breasts crusted with crushed raw walnuts and paired with simply roasted broccoli — all whole foods and no added oils, delivering satisfying crunch and fat from nuts.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs skin-on, bone-in chicken breast (or boneless, skin-on)
- 1 cup raw walnuts, finely crushed
- 1 cup broccoli florets
- 1 clove garlic, thinly sliced
- 1 teaspoon fresh lemon zest
- To taste sea salt and cracked black pepper
Preheat oven to 425°F (220°C). Pat chicken dry and season with salt and pepper.
Press crushed walnuts onto the skin side of the chicken to form a crust. Place chicken on a rimmed baking sheet skin-side up; tuck lemon zest under the walnuts.
Arrange broccoli and sliced garlic around the chicken on the sheet. Roast 25–30 minutes, until broccoli is tender and chicken reaches 165°F (74°C).
Let chicken rest 5 minutes, then serve with roasted broccoli.
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