Almond-Crusted Chicken With Sweet Potatoes and Asparagus
(Made in 1, yes…… 1 dish!)

I wanted to share this easy recipe, that I caught on Dr.Oz reccently, with my “After Forty Mom” readers. I tried it last night and what I like most about it is that it dirties only 1 pan, is tasty and very healthy. Grown ups will love the variety of flavors in it and if you have little ones (my daughter is now 16 months) they will like it too so it makes dinner time easy. And isn’t that what we moms live for?

Ingredients (serves 2)
1/2 cup whole almonds, finely chopped (Hint: I use my coffee grinder)
1/2 cup Dijon mustard
2 boneless skinless chicken breast halves, preferably pasture raised
1/2 lb fresh asparagus with the ends trimmed
1 large sweet potato
Salt and pepper to taste

Directions
Preheat oven to 450° F, and line a cookie sheet with parchment paper (makes clean-up a snap). In a small food processor, add the whole almonds and chop fine. Lay a piece of parchment on a flat surface. Sprinkle chopped almonds on top of parchment. Lay chicken on parchment paper. Coat each piece of chicken with the mustard and dredge in the almonds. Place coated chicken breasts on parchment paper-lined cookie sheet. Lay asparagus next to the chicken breasts. Slice the sweet potato into thin circles and lay next to asparagus. Lightly spray chicken, potatoes and asparagus with olive oil and sprinkle with salt and pepper. Place cookie sheet in the oven. Bake for 10-13 minutes until chicken feels firm to the touch and is cooked through.

Have an easy, healthy recipe that you would like to share? Email amanda@afterfortymom.com and we’ll feature it in an upcoming post!