Cashew Crusted Chicken with Spinach
Transform your weeknight dinner routine with this irresistible Cashew Crusted Chicken with Spinach! Tender, juicy chicken breasts are coated in a flavorful crust of finely ground cashews, panko breadcrumbs, Parmesan cheese, and aromatic spices, then baked to golden perfection. Paired with a bed of garlicky sautéed spinach lightly seasoned with lemon juice, this dish strikes the perfect balance between richness and fresh, vibrant flavors. Ready in just 45 minutes, this protein-packed meal is both wholesome and elegant, making it ideal for family dinners or entertaining guests. Bursting with texture and nutrients, this recipe is a must-try for lovers of crunchy chicken and simple yet sophisticated sides!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Raw cashews
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Olive oil
- 8 cups Fresh spinach leaves
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil (for spinach)
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Place the raw cashews in a food processor and process until finely ground but not pasty. Be careful not to over-process.
In a shallow bowl, combine the ground cashews, panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well.
In another shallow bowl, beat the eggs until smooth.
Pat the chicken breasts dry with paper towels. Dip each piece into the beaten eggs, ensuring it is fully coated.
Press the egg-coated chicken into the cashew mixture, gently pressing down to adhere the crust evenly on all sides. Place the coated chicken breasts onto the prepared baking sheet.
Drizzle 2 tablespoons of olive oil evenly over the crusted chicken to help it crisp up during baking.
Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
While the chicken is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the fresh spinach leaves to the skillet and cook, stirring frequently, until wilted (about 3-4 minutes).
Season the sautéed spinach with a pinch of salt and black pepper. Drizzle with lemon juice and toss to combine.
Serve each cashew-crusted chicken breast on a bed of sautéed spinach. Enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 161 mg | 12% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 984 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
