Ingredients:

• 2 tablespoons Dijon mustard (NO sugar added)
• ½ teaspoon Apple Cider Vinegar
• ½ cup Almonds (coarsely chopped)
• 4  3 ounce boneless, skinless Chicken Breasts (pounded to an even thickness)
• Himalayan sea salt and fresh ground pepper (to taste)

Instructions:

1. Preheat oven to 375 degrees F.
2. Whisk the mustard and vinegar in a small bowl.
3. Add a pinch of Himalayan sea salt and pepper to the almonds.
4. Brush each chicken breast with the mixture and roll in the chopped almonds.
5. Lay on a baking sheet and bake for 20 to 25 minutes, until chicken is cooked through and browned.

This recipe makes 4 servings. This equates to each serving having 3 ounces of protein on the IHC plan.