One Pan Almond Coated Chicken Asparagus and New Potatoes (Gluten Free)

May 24, 2017May 29, 2017

Winner winner chicken dinner…

Okay so I thought you would all appreciate another super easy one pan supper. Even someone who loves cooking as much as I do appreciates recipes that are speedy and delicious in equal measure… Also my previous one pan meals have gone down very well so I thought why not do another?!

Example 1: https://wishtodish.co.uk/2017/05/16/one-pan-mozzarella-baked-oregano-meatballs/

Example 2: https://wishtodish.co.uk/2016/12/13/maple-salmon-sweet-potato-and-broccolini-tray-bake/

I also want to point out that this includes gluten free breaded chicken that is packed with flavour, keeps the chicken tender and gives a crisp outer shell. How is this achieved you may ask? I use ground almonds mixed with parmesan and a beautiful mix of herbs and spices to bring that fried chicken goodness to your table without the frying or the stodge.

Okay so this recipe starts with the new potatoes; which are one of the finest ingredients of the spring harvest. Give them a head start in the oven by roasting them for a good fifteen minutes before you add the remaining ingredients to get them all crispy and perfect. Add the “breaded” chicken and asparagus (another springtime treasure) to the pan and top it all off with slices of orange to add a sweet fresh flavour and then roast for a further ten minutes.

Voila dinner is served!

P.S. If you are cooking for more than two people just scale up each of the ingredients.

Serves 2

Prep time: 5 minutes

Cooking time: 30 minutes

Ingredients

2 chicken breast steaks ( or butterflied chicken breast)
1 egg, whisked
2 tbsp ground almonds
1 tbsp grated parmesan
2 tsp mixed herbs
1 tsp paprika
salt and pepper
250 g new potatoes, scrubbed clean
200 g asparagus
2 tbsp olive oil
1 orange, finely sliced

Method

Preheat your oven to 200 degrees Celsius.
On a large sheet pan/ baking tray toss the new potatoes in 1 tbsp of olive oil and season generously with salt and pepper. Place in the oven and roast for 15 minutes.
Meanwhile on a plate combine the ground almonds, parmesan, herbs, paprika and a pinch of salt and pepper. Dip each chicken breast first in the whisked egg (to act as a binding ingredient) then into the almond mix and ensure that both breasts are evenly and generously coated.
Remove the pan from the oven and place the chicken and asparagus onto it. Drizzle the remaining olive oil over the asparagus and season well. Lay the orange slices over everything. Return to the oven for a final 10 minutes or until the chicken is cooked through. Both the asparagus and potatoes should have a crispy outside but should be soft on the inside.
Divide everything between two plates and serve.

Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on Instagram, Facebook and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer. I have also recently joined Pinterest so follow me on there for even more foodie inspiration – my username is Wish to Dish.