Struggling with Lyme disease

A personal blog about nightshades, grains, dairy, Lyme Disease… oh my!
Also see my listing of Nightshades

RECIPE: Garlic Chicken with Almonds (nightshade free)


Hmm… I seem to be in a rut where garlic is in almost all of the recipes I’ve posted so far.  I’ll need to come up with more variety.  This recipe is easy to increase or decrease.  You really can’t go wrong with the ingredients except for maybe using too much garlic if you’re not overly fond of it.

Boneless Chicken Breasts (I use a standard pack of 3)
12 cloves of garlic, minced (use less if you don’t like a LOT of garlic – my significant other doesn’t like this much garlic)
30 almonds halved or slivered (I buy the raw already slivered almonds from the store, it’s a LOT easier that way because chopping almonds is a pain.  Oh, and I use a lot more almonds than this – as you can see in the picture.  Just use however many you would like.  Be careful of roasted almonds – check to see what they were roasted in)

You’ll need a container to marinate the chicken in and something to cover it with.  I use a tupperware container, but you could easily use a large ziplock baggie or other container.

Pour some oil into the container so that it covers the bottom.
Spread the garlic around in the bottom.
Place the chicken breasts in the container and rub them around until the garlic covers the top and bottom of the pieces.
Sprinkle some of each spice on the top of the chicken breasts.
Cover the container and marinate at least 15 minutes.
Cook the chicken breasts in a pan on the stove for 8 minutes.  Keep an eye on it so the garlic doesn’t burn.
Flip the chicken over and spread the almonds around the outside of the chicken breasts so that they mix with the garlic and spices.
Cook the chicken another 8 minutes or until cooked all the way through.
Serve immediately – be sure to scoop the almonds over the chicken on the plate.

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