|Courtesy Jillian Michaels App|
1 pinch salt
¼ garlic clove
½ tbsp. lemon juice
½ tbsp. extra virgin olive oil
2 tbsp. unsalted almonds, toasted
1/8 tsp lemon zest, grated
¼ tsp dried rosemary
1 boneless, skinless chicken breast halves, 4-5 ounce
• Preheat the oven to 425* F.
• In the work bowl of a food processor, place the almonds, olive oil, lemon zest and juice, rosemary, garlic and salt. Process until coarsely chopped.; the mixture will be a thick paste.
• Arrange the chicken breast halves in a baking dish. Divide the almond paste and spread on the breasts; pat down to cover each breast completely.
• Roast in the oven until cooked through and an instant-read thermometer reads 165*to 170* F, about 10 minutes.• Loosely tent with foil and let stand for 5 to 10 minutes before serving.
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