Fresh rosemary flavours, a taste of class

One-pan almond chicken with zucchini

Mr Willson loves the idea of cooking protein and vege together and why not? Because that just means one less pan for him to clean. Also, it means they’ll be done at the exact same time so the vege won’t get cold waiting for the chicken to finish cooking. So during a long weekend, enjoying a relaxed life, Mr Willson planned to cook something simple yet healthy and delicious. Try out this this recipe which is all about the short cuts to make it a simple weeknight meal.

Preparation Time: 30 minutes

Cooking Time: 35 minutes

Servings: 2

Ingredients

2 small chicken breasts

Handful of rosemary sprigs

1 lemon, juiced

½ cup almond meal

2-3 tbsp olive oil

2 tbsp parmesan (To save on dishes you can use the pre-shredded cheese from the store)

3-4 zucchinis

2 tbsp za’atar spice

3-4 tbsp extra virgin olive oil

Method

Preheat oven to 180 degrees Celsius.

Arrange chicken breasts on a lined baking tray.

Combine rosemary sprigs, lemon juice, almond meal, olive oil and parmesan in a small bowl.

Spoon the crumbing over the chicken and press in until covered evenly.

Slice zucchinis and arrange around crumbed chicken.

Drizzle with olive oil, za’atar spice and sprinkle over almond meal.

Roast for 30-35 minutes, or until crumb is golden and chicken is cooked through.

Your one-pan almond chicken with zucchini is ready to be served and relish. — Courtesy of Mr Willson