Rosemary-Walnut Crusted Chicken
with Roasted Potatoes & Mixed Green Salad
Rosemary-Walnut Crusted Chicken
Crispy herb-and-nut chicken pairs with golden roasted potatoes and a fresh mixed green salad for a simple, savory dinner with plenty of texture and flavor.
Ingredients
For 2 servings
- ½ teaspoon Balsamic Vinegar
- 2 unit Chicken Breasts
- 1 teaspoon Dijon Mustard
- 1 ounce Idaho Potato
- 2 ounce Mixed Greens
- ¼ cup Panko Breadcrumbs
- 1 ounce Rosemary
- 1 ounce Walnuts
Additional Ingredients
- 3 Olive Oil
- Pepper
- Salt
Mediterranean
PDF
DifficultyMedium
Total Time30m
Calories689
Protein46g
Carbs47g
Fat34g
Tags:
Protein SmartFiber SmartLow SugarLow Sodium
⚠️Allergens:
🌾WheatSwaps and substitutions
For a nut-free version, replace the walnuts with extra breadcrumbs or crushed seeds for similar crunch. To avoid wheat, use gluten-free breadcrumbs; if mustard is a concern, swap the Dijon for a little extra balsamic and herbs.
What to serve with it
Round out the chicken with a bright green vegetable like roasted broccoli or asparagus, plus a lemony grain such as couscous or quinoa. A crisp white wine or sparkling water with citrus also suits the nutty rosemary flavors.
