Tonight for dinner we had chicken breast encrusted in chopped almonds with steamed brown basmati rice and blanched sugar snap peas. Also a salad with fresh mixed greens tossed with tomatoes, cucumber, green olives, and parmesan, dressed with balsamic vinegar and extra virgin olive oil.
For the chicken I just quickly chopped the almonds in my food processor until they were a fine grain. I dressed the chicken breast in a hot honey soy sauce and then spooned the almonds over the chicken. I baked in a preheated 450 degree oven for about 24 minutes.
The rice was just steamed in an electric steamer for 45 minutes. I just added a little butter and salt and pepper to it. The sugar snap peas were quickly blanched and tossed with salt and pepper.
And for a quick dessert, I served low fat vanilla yogurt with fresh strawberries. I topped it with some of the chopped almonds and grated dark chocolate. I used the left over crepe pieces from breakfast the other day as a garnish.
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