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Yields1 Serving
 170 g skinless chicken breast
  cup plain greek yogurt
 1 tbsp olive oil
 12 pieces of sliced almond
 1 tbsp lemon juice
 1 green onion diced
 1 tbsp chopped fresh parsley
 1 tbsp lemon pepper
 ½ tsp coarse sea salt
1

Preheat the oven to 200°C. Cover the chicken with seasoning and put in the oven for 20-25 min until cooked through.

2

Heat a large skillet over medium-high heat and add the olive oil and add the almonds.

3

Reduce heat to medium-low, stirring constantly until the almonds toast and are golden brown. After about 45 minutes remove the almonds and let them cool.

4

Place the chicken, almonds, lemon juice, green onions and parsley in a bowl. Stir to combine.

5

Fold in the yogurt, stirring until the entire bowl of chicken is moistened. Season with more salt and pepper if desired.

Ingredients

 170 g skinless chicken breast
  cup plain greek yogurt
 1 tbsp olive oil
 12 pieces of sliced almond
 1 tbsp lemon juice
 1 green onion diced
 1 tbsp chopped fresh parsley
 1 tbsp lemon pepper
 ½ tsp coarse sea salt

Directions

1

Preheat the oven to 200°C. Cover the chicken with seasoning and put in the oven for 20-25 min until cooked through.

2

Heat a large skillet over medium-high heat and add the olive oil and add the almonds.

3

Reduce heat to medium-low, stirring constantly until the almonds toast and are golden brown. After about 45 minutes remove the almonds and let them cool.

4

Place the chicken, almonds, lemon juice, green onions and parsley in a bowl. Stir to combine.

5

Fold in the yogurt, stirring until the entire bowl of chicken is moistened. Season with more salt and pepper if desired.

Lemon and Almond Roasted Salad

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