Lemon Lovers February 13, 2015 16:54
Almond and Lemon Crusted Chicken
- Zest of One Lemon
- ½ Cup semi fine chopped almonds
- 1 tsp Herbs de Provence
- 1 Tbs Coconut Oil
- 1 tsp Sea Salt
- 1 ¼ lb Boneless Chicken Breasts or Thighs
- 4 tsp Dijon Mustard
Combine lemon zest, almonds, Herbs de Provence, oil ½ tsp salt and pepper in a small bowl. Place chicken on the baking dish and spread each piece with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
In the 5 liter waffle bottom pressure cooker, over medium-high heat, heat 4 Tbs coconut oil. Place coated breasts, coating side down on the hot pan. Cook on the oated side for two minutes. Turn pieces over and place pressure lid on and pressure at the second ring for 7-10 minutes. (If breasts are smaller, pressure for 5-7 minutes.) Drop pressure under cold water.
Remove from pan and serve.
Green Beans with Lemon Vanilla Balsamic
- 1 pound fresh green beans, trimmed
- ¼ cup yellow onion, diced
- ¼ cup red bell pepper
- 1 Tbs balsamic vinegar
- 1 Tbs Grapeseed Oil
- 2 tsp Pure Vanilla Bean Paste
- 1 tsp grated lemon zest
- Salt and Pepper
Blanch green beans, then saute in 2 Tbsp oil with onion and red bell pepper until they are crisp-tender.
In a seperate bowl, whisk together olive oil, balsamic, vanilla paste, lemon zest, salt and pepper.
Arrange vegetables on serving platter and drizzle with dressing.