Kid-Friendly
Pecan-Crusted Chicken
Roasted Carrots and Parsnips with Honey and Thyme
Ingredients
- ⅓ cup pecan halves
- 3 Tbsp whole wheat panko breadcrumbs
- Pinch of cayenne pepper
- 1 (8-oz) boneless, skinless chicken breast, halved lengthwise
- ¼ tsp salt
- 1 egg white
- 1 Tbsp olive oil
Instructions
- Pulse nuts, panko, and cayenne pepper in a food processor until finely crumbled.
- Sprinkle chicken with salt. Beat egg white until foamy in a bowl. Dip chicken in egg white; dredge in nut mixture.
- Cook chicken in hot oil in a nonstick skillet over medium heat 2 to 3 minutes per side or until done.
Side Dish Ingredients
- ½ lb carrots, sliced
- ½ lb parsnips, sliced
- 1 Tbsp olive oil
- 1 tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- 1½ Tbsp honey
Side Dish Instructions
- Preheat oven to 400°F. Combine carrots, parsnips, oil, thyme, salt, and pepper on a baking sheet.
- Bake 15 to 20 minutes or until tender. Remove from oven; toss with honey.
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