Almond Crusted Chicken (From Jillian Michael's Master Your Metabolism)
and Amanda's Lemon Pepper Pasta Salad
3/4 cup unsalted almonds chopped (I smash mine with a meat tenderizer, it's a good stress reliever)
2 Tbsp olive oil
Zest of one lemon
Juice of one lemon
1 sprig of fresh rosemary finely diced
1 garlic clove (or 1 tsp minced)
1/4 tsp salt
1/8 tsp ground black pepper
I didn't have Mrs Dash's Lemon Pepper seasoning, I totally would have added some if I did!
6 3-4oz chicken breast halves
6 Tbsp feta cheese
Instructions: Preheat oven to 425deg. In a bowl mix all ingredients except chicken and feta. Spray square baker with cooking spray, place chicken breasts in and spread almond mixture on top of each breast. Bake for 10-15 min until meat thermometer reads 165-170 deg. Top each breast with 1 Tbsp feta cheese.
So light and lemony and the chicken was so juicy and delicious. 7 pts. So since I am all about themes I made this pasta salad to go with it.
1 lb of whole wheat rotini
4 cups broccoli florets
2 cups chopped bell peppers
1 cup grape tomatoes, halved
4 Tbsp olive oil
1/2 cup Lawry's lemon pepper marinade
1 tsp dried rosemary
1 tsp garlic salt
1/2 tsp black pepper
Partially steam broccoli because I didn't want it all the way cooked but I didn't want it all the way raw. Cook pasta. Combine pasta, veges and marinade/seasonings. Serve in 1 cup portions with 1 Tbsp feta on each serving. 5 pts.
This lunch was so good. You have no idea how giddy I am when it is delicious and healthy. Such a lucky combination.