While “healthy” recipes and meals are definitely important, flavor is the primary factor in my heart and soul.
That said, my idea of flavor also almost always involves what the typical population would label as “healthy.”
I’m simply a CLEAN EATER.
Veggie heavy, good fat friendly, and lean proteins are my mojo.
Oh, and lemon – I LOVE lemon.

Thus, we have an oven baked, crispy Lemon Pepper Almond (crusted) Chicken and Parsnip “Risotto” recipe on the blog today.

Eat your healthy heart out! 💛🧡💛

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Lemon Pepper Almond Chicken & Parsnip Risotto

1 large boneless, skinless chicken breasts
1/2 cup slivered almonds, finely chopped
2 Tbs. all purpose flour (or gluten-free)
zest of 1 lemon
sea salt and LOTS of freshly ground black pepper

3 large parsnips, shredded
4 Tbs. butter
juice of 1 fresh lemon
sea salt and pepper

Preheat the oven to 425 degrees.
In a small bowl, whisk together the flour and sea salt and pepper.
Dredge the chicken breasts in the flour and seasoning mixture.
Place on parchment lined baking dishes and top with the chopped almonds and lemon zest.

Bake for 30 minutes or so, until completely cooked through.

Meanwhile, melt the butter over medium heat and add the shredded parsnips. Stir and stir and stir, cooking until soft and fragrant. Season with salt and pepper. Once soft and caramelized, remove from heat and stir in the fresh lemon juice.

Serve the hot parsnip “risotto” as a mound beneath the lemon pepper almond crusted chicken breasts.