Almond-Crusted Chicken with Lemony Olive and Black Bean Relish
Prep time:
Cook time:
Total time:
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!
Ingredients
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
Instructions
For the relish: Stir together all ingredients and refrigerate until serving.
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.
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.
To serve: Spoon the relish onto the chicken and serve immediately.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/almond-crusted-chicken-with-lemony-olive-black-bean-relish/