Nut-Crusted Chicken with Roasted Vegetables

A delicious and healthy main dish featuring a crunchy nut crust on tender chicken, served with a side of roasted vegetables.

Steps

1. Preheat the oven to 400°F (200°C). 2. In a shallow bowl, mix together the chopped nuts, flour, salt, black pepper, and paprika. 3. Dip the chicken breast into the nut mixture, pressing gently to adhere the nuts to the chicken. 4. Heat olive oil in a skillet over medium heat. Add the coated chicken breast and cook for 3-4 minutes on each side, until golden brown. 5. Transfer the chicken to a baking sheet and bake in the preheated oven for 12-15 minutes, or until cooked through. 6. While the chicken is baking, toss the mixed vegetables with olive oil, salt, black pepper, and garlic powder. Spread them on a separate baking sheet. 7. Roast the vegetables in the oven for 15-20 minutes, or until they are tender and slightly caramelized. 8. Serve the nut-crusted chicken with the roasted vegetables.

For the chicken: - 1 boneless, skinless chicken breast - 1/4 cup mixed nuts (such as almonds, walnuts, and pecans), finely chopped - 1 tablespoon flour - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon paprika - 1 tablespoon olive oil For the roasted vegetables: - 1 cup mixed vegetables (such as carrots, bell peppers, and zucchini), cut into bite-sized pieces - 1 tablespoon olive oil - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon garlic powder