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Banana Almond Crusted Chicken with Roasted Vegetables
Banana Almond Crusted Chicken with Roasted Vegetables

Banana Almond Crusted Chicken with Roasted Vegetables
A healthy and flavorful dinner featuring chicken with a unique banana almond crust, served with a side of roasted vegetables.
Banana Almond Crusted Chicken with Roasted Vegetables
Ingredients:
1
Servings
  • 1
    item
     chicken breast
  • 1
    item
     banana
  • 50
    g
     almond
  • 2
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Banana Almond Crusted Chicken with Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Mash the banana in a bowl until smooth.
  3. Finely chop the almonds or pulse them in a food processor until they resemble coarse crumbs.
  4. Coat the chicken breast with mashed banana, then press into the chopped almonds to form a crust.
  5. Place the crusted chicken on a baking sheet lined with parchment paper.
  6. Toss the carrot and zucchini slices with olive oil, salt, and black pepper.
  7. Arrange the vegetables around the chicken on the baking sheet.
  8. Bake for about 30 minutes or until the chicken is cooked through and the vegetables are tender.
  9. Serve hot, garnished with additional black pepper if desired.
Nutrition Per Serving 604 g Per 100g
Energy 1028.8 kcal 170 kcal
Protein 76.3 g 12.6 g
Fibre 13.9 g 2.3 g
Salt 2.2 g 0.4 g
Sugar 23.8 g 3.9 g
Carbohydrates 52.6 g 8.7 g
Fat 60.1 g 9.9 g
  • 1
    item
     chicken breast
  • 1
    item
     banana
  • 50
    g
     almond
  • 2
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Mash the banana in a bowl until smooth.

Finely chop the almonds or pulse them in a food processor until they resemble coarse crumbs.

Coat the chicken breast with mashed banana, then press into the chopped almonds to form a crust.

Place the crusted chicken on a baking sheet lined with parchment paper.

Toss the carrot and zucchini slices with olive oil, salt, and black pepper.

Arrange the vegetables around the chicken on the baking sheet.

Bake for about 30 minutes or until the chicken is cooked through and the vegetables are tender.

Serve hot, garnished with additional black pepper if desired.

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