Almond-crusted chicken with green beans and rice

Ingredients

For 1 serving

• Chicken breast140 g
• Almonds15 g
• Egg whites1
• White rice60 g
• Green beans180 g
• Lemon zest2 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: nuts, eggs

In season: May – September

Method

1. Heat the oven to 200 °C (conventional). Roughly chop the almonds with a knife and mix them with the grated lemon zest and a pinch of salt.
2. Lightly beat the egg white on a plate. Pat the chicken breast dry, salt it, dip it in the egg white and then in the almonds, pressing well; place it on a lined baking tray and bake for 18 minutes, until the crust is golden and the chicken, cut in the centre, is no longer pink.
3. Meanwhile bring a pan of water to the boil, salt it and cook the rice for 14 minutes, until tender; drain.
4. In a small pan of boiling salted water cook the topped green beans for 8 minutes, until tender but still al dente; drain and dress with the oil and a grind of black pepper.
5. Rest the chicken for 2 minutes, slice it and serve with the rice and green beans.