Almond-Crusted Chicken with Lemony Olive and Black Bean Relish
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Cook time: 
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Yield: 4 servings
Almond flour adds a nutty crunch to chicken cutlets, and lemon and fresh herbs brighten the flavor of the black bean relish in this quick weeknight-friendly meal!
Lemony Olive and Black Bean Relish:
  • 1½ (16 oz) cans black beans (no salt added), rinsed and drained
  • ½ cup pitted whole black olives, drained and coarsely chopped (I used Lindsay’s Italian Seasoned Pitted Olives)
  • 1 small red onion, diced
  • ½ bunch parsley, minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 1 pinch black pepper
Almond-Crusted Chicken:
  • 6 tablespoons almond flour
  • 6 tablespoons plain breadcrumbs
  • 1 teaspoon minced fresh thyme
  • ¾ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 large egg
  • ¼ cup all-purpose flour
  • 4 (4-6 oz) chicken breast cutlets
  • Avocado oil, for shallow frying
  1. For the relish: Stir together all ingredients and refrigerate until serving.
  2. For the chicken: In a shallow dish, combine the almond flour, breadcrumbs, thyme, salt, and pepper. In a second shallow dish, beat the egg with 2 tablespoons of water. Put the flour in a third shallow dish. Coat each chicken cutlet first in flour, then in egg, then in breadcrumbs, gently shaking off any excess.
  3. Coat the bottom of a large skillet with oil over medium-high heat. Add the chicken and cook until golden on both sides and fully cooked in the center (there should be no pink), about 2 to 4 minutes per side.
  4. To serve: Spoon the relish onto the chicken and serve immediately.
Recipe by An Edible Mosaic™ at