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Low carb, ready in 15 min!

Almond-Crusted Chicken with Roasted Parsnips & Radishes

Lemon Aioli

Cooking time

25 minutes




740 /serving

The crispy crunch of this dish is completely crave-tastic. You’ll create the effect by cleverly applying a layer of seasoned mayonnaise for the outer coating of sliced almonds to adhere to, before finishing the chicken in the oven. Herbed parsnips and radishes take their turn under the heat, until everything’s ready for your quick-made lemon aioli, standing by for a delicious drizzle or dip.

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 250g Parsnips
  • 120g Radishes
  • 15ml Minced garlic
  • 1 Lemon
  • 60ml Mayonnaise
  • 25g Sliced almonds
  • 13.5g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Mustard, Almonds

You will need:

Sheet pan
Salt & pepper
Parchment paper
Medium oven-safe pan
Total Fat
47 g
Saturated Fat
5 g
690 mg
Total Carb
33 g
9 g
49 g
8 g
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Roast the vegetables
Preheat the oven to 450°F. Peel and halve the parsnips lengthwise. Halve the radishes. On a lined sheet pan, toss the parsnips and radishes with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 14 to 16 minutes, until tender when pierced with a fork.
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Start the chicken
While the vegetables roast, pat the chicken dry with paper towel; season with S&P on both sides. In a medium, oven-safe pan, heat a drizzle of oil on medium-high. Add the chicken breasts to the pan and cook, partially covered, 3 to 5 minutes per side, until partially cooked (if you received chicken fillets, cook, 2 to 3 minutes per side, until the fillets are cooked through). Transfer to a plate.
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Make the lemon aioli
While the chicken cooks, cut the lemon into 6 wedges. In a small bowl, combine ½ the mayonnaise, ½ the garlic and the juice of up to 2 lemon wedges (to taste; double for 4 portions); season with S&P to taste.
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Finish the chicken
In a small bowl, combine the remaining mayonnaise and garlic; season with the remaining spice blend. Top the chicken* with the seasoned mayonnaise, spreading to coat evenly, then sprinkle with the almonds. Transfer the pan to the oven and roast, 7 to 10 minutes, until the almonds are browned and the chicken is cooked through (for chicken fillets, switch the oven to broil instead, and broil the coated chicken fillets, 2 to 3 minutes, until the almonds are browned).
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Plate your dish
Divide the finished chicken and roasted vegetables between your plates. Serve with the lemon aioli and remaining lemon wedges on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.