Almond Crusted Chicken with Grapefruit Basil Salad

Crunchy almond-crusted baked chicken is served with a fresh grapefruit, basil, green bean, and lettuce salad for a light, flavorful meal. It is crisp, citrusy, and satisfying, with a nice balance of savory chicken and bright, refreshing salad.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4

Course: Main Course, Salad

Cuisine: American

Calories: 610

Ingredients Method Notes

Ingredients

1 cup sliced almonds
2 tablespoons ground flax meal
1 teaspoon salt, divided use
2 egg whites
¼ teaspoon freshly ground black pepper
½ cup whole wheat bread crumbs or whole wheat cracker crumbs
4 boneless, skinless chicken breasts (about 2 pounds)
3 tablespoons olive oil
½ pink grapefruit, sectioned
½ cup 100% Florida grapefruit juice
¼ cup chopped fresh basil
2 heads Boston or Bibb lettuce, torn (about 1/2 pound)
1 pound green beans, steamed 2 to 4 minutes until crisp tender
Non-stick cooking spray

Method

Coat a large cookie sheet with cooking spray. Preheat oven to 435°F (220°C).
Place almonds, flax meal and salt on a large piece of wax paper or aluminum foil. Mix with fingertips until the flax is well combined.
Place egg whites in a shallow bowl. Sprinkle chicken with half the salt and pepper on both sides.
Dip chicken in egg and press into the bread crumb mixture to coat both sides. Transfer to baking sheet and spray the top of the chicken with cooking spray.
Bake for 10 to 15 minutes or until chicken is no longer pink in the center and the topping is crunchy.
Mix olive oil, mustard, basil, 1/2 cup grapefruit juice and remaining salt in large bowl with lettuce.
Cut one half of the grapefruit into sections.
Add grapefruit and green beans into salad and toss.
Serve immediately with chicken.