Almond Maple Chicken w/ Springtime Salsa

Almond Maple Chicken w/ Springtime Salsa

INGREDIENTS:

CHICKEN:
9 oz raw chicken breasts – should yield 6 oz cooked
2 tbsp Walden Farms pancake syrup
1/4 tsp grated fresh lemon rind
1/2 tsp lemon juice
1/8 tsp pepper
10 almonds, chopped

SALSA:
1/4 avocado, roughly chopped
1 1/2 cups cherry tomatoes, halved
2 fresh basil leaves, roughly torn
1 Tbsp lemon juice (the juice of
1/4 lemon)
1/2 Tbsp whole grain mustard
1 pkt splenda
kosher salt, to taste

DIRECTIONS:

CHICKEN – Heat oven to 400 degrees. Place chicken in a shallow baking pan and then sprinkle with pepper. Combine pancake syrup, lemon rind, lemon juice, and almonds in a small bowl. Pour mixture over chicken. Bake for 25 to 30 minutes or until done. You can broil for the last few minutes to get a darker coating on the chicken.

SALSA – Begin by making your salsa. Combine the lemon juice, the whole grain mustard, and the splenda in a small bowl, and whisk to combine. In a larger mixing bowl, stir the avocado, tomatoes and basil leaves together along with a hefty pinch of kosher salt. Drizzle the dressing atop the salsa, and stir to combine. Set the salsa aside at room temperature while you make the chicken.

Chicken – 1 serving: 1 Leaner, 1.5
Condiments & 1 snack per serving

Salsa – 3 greens, 1 Healthy fat, 2 condiments