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Almond & Parmesan Crusted Chicken w/ Garlic Sweet Potato Wedges

Almond & Parmesan Crusted Chicken w/ Garlic Sweet Potato Wedges – FULL CAL

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Course: Main Meals
Keyword: Week 4
Cooking Method: Oven
Recipe Type: Poultry
Servings: 2 servings
Calories: 581kcal


  • 12 oz chicken breasts
  • 1 egg
  • 1/4 cup almonds whole
  • 2 tbsp Parmesan cheese grated
  • 1/2 tsp dried basil
  • 1/4 tsp dried dill
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt

For Sweet Potato Wedges

  • 1 lb sweet potato * cut into wedges
  • 2 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 large pinch black pepper


  • PREHEAT oven to 400 degrees and line a small baking sheet with parchment paper. Add almonds to a food processor and pulse until coarsely ground (or use 30g almond meal). In a small bowl combine sweet potatoes, olive oil, garlic powder, sea salt and pepper. Use hands to toss and coat sweet potato wedges. Arrange wedges on prepared baking sheet.
  • IN a small bowl, lightly beat egg. On a separate small plate combine Parmesan cheese, ground almonds, dried dill, dried basil, onion powder and sea salt.
  • USE a paper towel to blot excess moisture from chicken breasts. Dredge each chicken breast in egg and shake off excess. Coat in Parmesan/almond meal mixture and set onto baking sheet with potatoes. Bake for 35 minutes (40 for more crispy chicken). Serve hot.


*I recommend weighing these higher carb veggies so you make sure to get the right amount. 


Calories: 581kcal | Carbohydrates: 49g | Protein: 50g | Fat: 20g | Fiber: 9g | Net Carbs: 40g