Black Walnut and Herb Crusted Chicken

Yield: 4 servings (see nutrition label below)

Ingredients

• 4 Tbsp (¼ cup) olive oil, divided
• 4 (6-ounce) chicken breast cutlets
• ⅔ cup black walnuts
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp dried parsley
• 2 tsp dried basil
• 1 tsp dried rosemary
• 1½ tsp onion powder, divided
• ¾ tsp garlic powder, divided
• ¾ tsp salt, divided
• ½ tsp freshly ground black pepper, divided
• 2 cups broccoli florets, fresh or frozen
• 1 red bell pepper, cut into thin slices
• Fresh Parmesan, shredded (optional)

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Line a large baking sheet with aluminum foil and spray with cooking spray. Set aside.
3. In a medium sized bowl, mix together 2 Tbsp of olive oil and the chicken cutlets, ensuring that each cutlet is coated well.
4. Pulse the black walnuts in a food processor until they resemble fine crumbs.
5. In another medium sized bowl, combine finely chopped walnuts with the Parmesan cheese, parsley, basil, rosemary, 1 tsp onion powder, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
6. Coat the chicken cutlets (all sides) in the walnut crumb mixture. Lay the chicken on top of the aluminum foil lined baking sheet.
7. Arrange the broccoli and bell pepper slices around the chicken and drizzle with 2 Tbsp olive oil.
8. Sprinkle vegetables with ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper.
9. Bake for 15 minutes, then remove from oven and flip the chicken over and stir the veggies. Bake for an additional 15 to 20 minutes.  
10. Optional: Garnish cutlets with fresh shredded parmesan before serving.