Lemon-Almond Chicken
Herb-Roasted Zucchini Wedges
Ingredients
- 2 lemons
- 1 lb boneless, skinless chicken breasts
- ¼ cup butter, divided
- ¼ cup chopped almonds
- ¼ cup gluten-free chicken broth
Instructions
- Grate zest and squeeze juice from lemons to yield 1 tsp zest and 3 Tbsp juice.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Melt 1 Tbsp butter in a large skillet over medium-high heat. Cook chicken 4 to 5 minutes per side or until done. Remove chicken from skillet; keep warm.
- Melt 3 Tbsp butter in same skillet. Add nuts; cook 2 minutes or until nuts are toasted. Add broth, lemon zest, and lemon juice. Cook 2 to 3 minutes. Serve sauce with chicken.
Side Dish Ingredients
- 2 zucchini, cut into wedges
- 1 Tbsp olive oil
- ½ tsp dried thyme
Side Dish Instructions
- Preheat oven to 425°F. Toss together zucchini, oil, thyme, and desired amount of salt and pepper on a large rimmed baking sheet; spread in a single layer. Bake 20 minutes or until tender, stirring once.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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