What's Cookin: Almond Crusted Chicken + Cold Lentil Salad

 {whole living}

I can't even begin to tell you what a delish and SUPER EASY meal these two recipes make! Trust me...if I can make it, anyone can! I'm not known for my cookery skills, but this makes not only a tasty meal, but a very healthy one at that.

Having been carefully considering my weight, lack of fitness, and general level of health, I went to my favie Whole Living for some kick-me-in-the-rear inspiration. I've set a weight loss goal, pirated a handful of amazing recipes, and signed myself up for a free account on FitDay.com (an online journal tool where you can enter all your food - and it calculates its nutritional value, enter measurements, exercise, you name it! HIGHLY recommend it, if you're looking for such a thing.)

We're hosting the fabulous Mr. + Mrs. M for dinner an Bananagrams on Monday and this is what I'll be cooking (only no almonds for Mr. M...I'll be doing a panko-crusted version instead.) Have a super weekend!

Almond-Crusted Chicken Breast with Spinach - Whole Living

Makes 4 servings

• 4 boneless, skinless organic chicken breasts
• 1/2 c. roasted, unsalted almonds
• 1 garlic clove
• 1/2 tsp. coarse salt
• 3 Tbsp. extra virgin olive oil
• 3 tablespoons fresh lemon juice

Preheat oven to 425 degrees. Make a coarse paste of 1/2 cup roasted, unsalted almonds, 1 garlic clove, 1/2 teaspoon of coarse salt, and 3 tablespoons extra-virgin olive oil in a food processor. Rub onto 2 seasoned boneless, skinless organic chicken breast halves. Roast in 425-degree oven until cooked through, 15 to 18 (18 mins was perfect for me) minutes. Slice and serve on baby spinach with lemon wedges. Serves 2 to 4. {see recipe here}

{whole living}

Cold Lentil Salad

Makes 2 cups

• 1/2 cup green lentils, rinsed and picked over
• 1 garlic clove, halved lengthwise
• 1 celery stalk, finely chopped (about 1/2 cup) (I left this out)
• 1/2 small red onion, finely chopped (1/4 cup) (I used 1/8-1/4 c. of white onion)
• 1/2 cup flat-leaf parsley, finely chopped (I substituted cilantro, which rocked!)
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon warm water
• Kosher salt and freshly ground black pepper

Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic. In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper. {see recipe here}