Mexican Almond Chicken Bowl
A flavorful and healthy Mexican-inspired dish made with almond-crusted chicken, roasted vegetables, and a hint of spice.
Ingredients
- ●1 lb chicken breast
- ●1/2 cup almond meal
- ●2 tbsp roasted red pepper paste
- ●1/4 cup jlightly salted tortilla chips
- ●1 cup roasted vegetables (zucchini, bell peppers, onions)
- ●1/4 cup fresh cilantro
- ●2 tbsp lime juice
- ●1 tbsp coconut oil
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a shallow dish, mix together almond meal and a pinch of salt.
- 3
Dip each chicken breast in the almond meal mixture, coating both sides evenly.
- 4
Place the coated chicken breasts on a baking sheet lined with parchment paper.
- 5
Drizzle coconut oil over the chicken and bake for 20-25 minutes or until cooked through.
- 6
While the chicken is baking, roast the vegetables in the oven for 15-20 minutes or until tender.
- 7
In a small bowl, mix together roasted red pepper paste and lime juice.
- 8
To assemble the bowls, place a cooked chicken breast on each bowl, followed by roasted vegetables, tortilla chips, and a sprinkle of cilantro.
- 9
Drizzle the roasted red pepper-lime sauce over the top of each bowl.