Lemon Chicken & Almond Recipe

Prep and marinate

Pat chicken breasts dry. If thick, butterfly or pound to even thickness (about 1/2 inch). In a bowl combine 3 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp olive oil, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Add chicken, coat well, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Cook chicken

Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shake off excess, and cook 4–6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil to rest 5 minutes. Reserve pan drippings for almond toasting.

Toast almonds

Reduce heat to medium. Add 1 tbsp unsalted butter (or use 1 tsp oil) to the same skillet with the chicken drippings. Add 1/2 cup almond flakes and toast, stirring constantly, 2–3 minutes until fragrant and lightly golden. Watch carefully to avoid burning.

Add cranberries

Remove skillet from heat, stir in 1/4 cup dried cranberries to warm through for 30 seconds. Transfer almonds and cranberries to a small bowl and set aside.

Whisk together 3 tbsp olive oil, 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust seasoning. If desired, add a pinch more honey for sweetness or more lemon for brightness. Shake or whisk until emulsified.

Place 4 cups mesclun mix in a large bowl. Add 1 cup halved cherry tomatoes, 1 sliced avocado, and 1/4 cup thinly sliced red onion (if using). Drizzle about half of the citrus vinaigrette over the greens (reserve the rest) and toss gently to coat.

Slice rested chicken breasts thinly on the bias. Arrange sliced chicken over the dressed greens. Sprinkle the toasted almond flakes and cranberries evenly over the top.

Drizzle any remaining vinaigrette over the plated salad as desired. Serve with lemon wedges on the side for extra brightness.

Divide the salad between 2 plates (or 4 smaller portions). Garnish each portion with an extra few almond flakes and a couple of whole cranberries if desired. Serve immediately so avocado remains fresh.