½ cup raw unsalted almonds
1 garlic clove
½ tsp sea salt
3 Tbsp Extra Virgin Olive Oil
2 seasoned skinless chicken breasts
1 cup spinach and/or kale
-Roast almonds at 350 for 10-15 minutes.
-Make a coarse paste with the first four ingredients in a food processor.
-Rub onto chicken breasts.
-Roast in 425° until cooked through, about 15-18 minutes.
-Slice and serve on baby spinach or sautéed kale w/ lemon wedges.