Name: Almond-Crusted Chicken with Lemony Olive and Black Bean Relish
Prep time: 22 min
Cook time: 8 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1½ (16 oz) cans black beans (no salt added), rinsed and drained; ½ cup pitted whole black olives, drained and coarsely chopped (I used Lindsay’s Italian Seasoned Pitted Olives); 1 small red onion, diced; ½ bunch parsley, minced; 1 teaspoon minced fresh thyme; 1 teaspoon fresh lemon zest; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; ¼ teaspoon salt; 1 pinch black pepper; 6 tablespoons almond flour; 6 tablespoons plain breadcrumbs; 1 teaspoon minced fresh thyme; ¾ teaspoon salt; ⅛ teaspoon black pepper; 1 large egg; ¼ cup all-purpose flour; 4 (4-6 oz) chicken breast cutlets; Avocado oil, for shallow frying