Almond Maple Chicken w/ Springtime Salsa Recipe Idea

 

Almond Maple Chicken w/ Springtime Salsa

INGREDIENTS:

CHICKEN:

9 oz raw chicken breasts - should yield 6 oz cooked

2 tbsp Walden Farms pancake syrup

1/4 tsp grated fresh lemon rind

1/2 tsp lemon juice

1/8 tsp pepper

10 almonds, chopped

SALSA:

1/4 avocado, roughly chopped

1 1/2 cups cherry tomatoes, halved

2 fresh basil leaves, roughly torn

1 Tbsp lemon juice (the juice of

1/4 lemon)

1/2 Tbsp whole grain mustard

1 pkt splenda

 kosher salt, to taste

DIRECTIONS:

CHICKEN - Heat oven to 400 degrees. Place chicken in a shallow baking pan and then sprinkle with pepper. Combine pancake syrup, lemon rind, lemon juice, and almonds in a small bowl. Pour mixture over chicken. Bake for 25 to 30 minutes or until done. You can broil for the last few minutes to get a darker coating on the chicken.

SALSA - Begin by making your salsa. Combine the lemon juice, the whole grain mustard, and the splenda in a small bowl, and whisk to combine. In a larger mixing bowl, stir the avocado, tomatoes and basil leaves together along with a hefty pinch of kosher salt. Drizzle the dressing atop the salsa, and stir to combine. Set the salsa aside at room temperature while you make the chicken.

Chicken - 1 serving: 1 Leaner, 1.5

Condiments & 1 snack per serving

Salsa - 3 greens, 1 Healthy fat, 2 condiments