I’m on the hunt for new chicken recipes. We’ve been eating more poultry than usual lately due to my hubby’s weightlifting diet. While I haven’t joined him in slurping down protein shakes and chowing down on egg whites every morning, I try to keep things interesting for him at dinner by cooking a variety of chicken recipes. His hard work is definitely paying off – his favorite pair of jeans fell off the other day! I’m really proud of him and especially happy that he is now able to give me a bunch of tips in the gym. I’ve been lifting the same way since college and have always wanted to get a personal trainer to teach me some new moves, but now my hubby is knowledgeable enough to customize my workout for me! He helped me modify my squat technique last weekend and I was sore for 3 days. Every step hurt and for once we were both in need of some high-protein chicken!
This is a great chicken dish because it can be thrown together in less than 10 minutes. I just spread a mixture of lemon juice and mustard over the top of the chicken breasts, and then sprinkled a crispy topping of panko, pecans, lemon zest, and thyme on top. It’s super fast and flavorful.
Pecan Crusted Chicken with Lemon and Thyme
1 tablespoon lemon juice
2 tablespoons mustard
4 boneless, skinless chicken breasts
1/3 cup panko
1/2 cup chopped pecans
Zest of one lemon, finely chopped
1/2 teaspoon ground thyme
1/2 teaspoon salt
Heat oven to 350˚F. Mix lemon juice and mustard in a small dish. Place chicken breasts on a cookie sheet and cover evenly with mustard mixture.
Mix panko, pecans, lemon zest, thyme, and salt in a small bowl. Sprinkle evenly over chicken; press down into the mustard mixture. Bake at 350˚F for 20 to 25 minutes or until chicken is cooked through and no longer pink in the center. Makes 4 servings.
Nutrition: 404 calories, 14.4g fat, 2.1g fiber, 57.4g protein per serving
Cost: $1.87 per serving