Hey Everyone! How are you liking my Healthy Habits blogs so far? Did anyone try out the GNC protein shake I recommended?

As promised in my Healthy Habits: My Typical Meal Plan post, here is the recipe for my all-time favorite meal for dinner: almond chicken. It’s super healthy and it’s really easy to make (remember, if I can make it anyone can). I found this recipe online over a year ago and have been loving it ever since! It makes me think I'm eating fried chicken fingers, but it's actually just healthy chicken breast breaded in wheat flour and almonds. Put it this way—my 8 year old sister devours these like she would a McDonalds Happy Meal, but they're healthy! I make this recipe at least once a week. It keeps well for a few days in the fridge so I usually just heat them up on a cookie sheet in the oven when I want the leftovers.

I cannot explain how yummy it is to eat yet easy it is to make. Like I said, I've made it at least once a week for over a year now (OK, I'll admit it, it's one of the only things I actually can cook) so it’s like second nature for me to whip these up.

Here’s the whole recipe (serves 4) courtesy of EatingWell.com:

Ingredients

• Canola oil cooking spray
• 1/2 cup sliced almonds 
• 1/4 cup whole-wheat flour 
• 1 1/2 teaspoons paprika 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon dry mustard 
• 1/4 teaspoon salt 
• 1/8 teaspoon freshly ground pepper 
• 1 1/2 teaspoons extra-virgin olive oil 
• 4 large egg whites 
• 1 pound chicken tenders

Instructions

1. Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

A few of my notes about the recipe…

• I don't use the olive oil that the recipe calls for. I find that the egg whites make the crumbs stick to the chicken and the oil is added calories for no additional taste or need.
• I have no idea why the recipe calls for 4 egg whites. Don't waste your eggs! Start with 2 and if you need to add one more you can later, but you definitely won't need 4. 
• I buy a package of white meat chicken breast at the grocery store that comes with 8 pieces, and the amount of "bread crumbs" it makes is not enough to cover all 8 pieces. I find I need to make about 1 1/2 portions to cover all chicken tenders. 
• Amazing with a little bit of ketchup or BBQ sauce. My mom even likes to eat it with jalapeno ranch and swears it's the best. 
• You can make extra servings of the dry crumbs (don't add any oil!) and put it in a sealed container in the fridge, then when you buy your fresh chicken breast all you have to do is dip it in the egg whites and crumbs. You don't have to make the crumbs right then and there so it saves time!

What’s your favorite easy dinner recipe? Share it in the comments below!

Recipe Source: EatingWell.com