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Chicken Fillet with Almond Sauce

This is one of those handy quick dinner recipes that I love to have in the fridge. Ever since I discover Almond Butter- it’s no turning back. I am also a fan of brazil and almond nut butter as well. They taste fantastic on crackers or vegetable stick.

So looking at the container one day, I thought why not make this into a sauce. I know that almonds has lots of fat but from a nutritious point of view, it’s good for us and our hearts with the mono saturated fats. Plus it’s filling. The key here is portion size of course. The creaminess of the sauce makes it rich hence you don’t really need too much of it- maybe 1 or 2 tablespoons will be fine.

It certainly jazz up a salad. I oven baked some chicken fillets rather than pan frying it- one pan on the stove to make the sauce was enough for me. Shove the fillet into the oven, hop into the shower, assemble salad while making sauce. Take chicken out, place on plate, drizzle sauce.. EAT.

There should be more dinners like this every weekday.

Chicken Fillet with Almond Sauce (Serves 4)
6 chicken thigh fillets or 2 chicken breasts slice horizontally

1/4 cup of almond butter
1/4 cup of water
1 tsp of garlic
1 tablespoon of mirin
few drops of sesame oil

4-5 cup of salad leaves
sliced capsicum
lebanese cucumber
1 avocado

Cut fat off chicken thighs. Place on lined oven tray. Pre heat Oven 200C. Season chicken and place in oven for 20 minutes or so.

Heat pan. Saute garlic. Then add almond butter till it becomes soft and nearly runny. Add water and whisk together. Season with mirin and sesame oil. Drizzle on chicken and salad.



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