Korean Almond-Crusted Chicken
Sautéed Bell Pepper and Green Beans
Ingredients
- ¼ cup honey roasted almonds
- ¼ cup panko breadcrumbs
- ¾ lb boneless, skinless chicken breasts
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 Tbsp mayonnaise
- 1 tsp gochujang
- ¾ tsp curry powder
- 1½ Tbsp olive oil
- 1 Tbsp chopped fresh cilantro
Instructions
- Process nuts in a food processor until finely chopped. Combine nuts and breadcrumbs in a shallow bowl.
- Pound chicken to ½-inch thickness between plastic wrap using a meat mallet. Sprinkle chicken with salt and pepper.
- Combine mayonnaise, gochujang, and curry powder in a second shallow bowl. Dip chicken in mayonnaise mixture; dredge in breadcrumb mixture, pressing gently to adhere.
- Cook chicken hot oil in a large nonstick skillet over medium heat 4 to 5 minutes per side or until golden brown and done. Sprinkle with cilantro.
Side Dish Ingredients
- 1 (8-oz) pkg thin green beans
- ½ small red bell pepper, sliced
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook green beans according to package directions.
- Meanwhile, cook bell pepper in hot oil in a skillet over medium-high heat 5 minutes or until tender. Stir in green beans, salt, and pepper, tossing to combine.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
527
|
101
|
628
|
| Fat (g) | 33 | 7 | 40 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 42 | 2 | 44 |
| Carb (g) | 16 | 9 | 25 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 448 | 298 | 746 |
| T. Sugs (g) | 5 | 4 | 9 |
| A. Sugs (g) | 4 | 0 | 4 |
Low Carb Meal Plan
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