herb & cashew crusted chicken

WITH LEMONY ARUGULA

This healthy twist on breaded chicken is a staple in Jo’s family. In place of traditional breading, we’ve blended up a mix of fresh herbs and cashews to make a gluten-free, grain-free coating that’s crunchy and full of flavor. And the best part is, you can have it on the table in just 30 minutes!

Yield 4 servings
Prep Time 15 minutes
Cook Time 30 minutes
80:20

4 boneless, skinless chicken breasts

½ cup chopped fresh Italian (flat-leaf) parsley

2 tbsp minced fresh thyme

2 tbsp minced fresh rosemary

½ cup raw cashews, finely chopped or pulsed in food processor

½ tsp Himalayan pink salt

¼ tsp freshly ground black pepper

2 tbsp Dijon mustard

2 tbsp olive oil

8 handfuls of arugula

2 tsp freshly squeezed lemon juice, or more to taste

1   Using a meat tenderizer, pound the chicken breasts to an even thickness, about ½ inch thick. In a small bowl, mix the parsley, thyme, rosemary, cashews, salt, and pepper. Spread the herb and cashew mixture on a plate.

2   Coat each chicken breast with Dijon mustard and then press in the herb mixture to coat.

3   In a large skillet, heat the oil over medium heat. Working in batches if needed, cook the chicken for 3 to 4 minutes per side or until fully cooked.

4   In a large bowl, toss the arugula with lemon juice to taste. Serve the chicken on a bed of dressed arugula.