2tablespoonscoarse grained mustarddijon would also work here, but won’t have the same texture
1large lemon
1tablespoonoil
Instructions
Preheat the oven to 400 degrees F. Heat the oil in a large oven-safe skillet over medium high heat.
Meanwhile, grind the almonds in a spice grinder or food processor until you have a coarse meal (not a paste) and combine it with the quinoa, salt and red pepper flakes in a shallow baking dish.
Coat the top of each chicken breast with 1 tablespoon of mustard. Place the chicken, mustard side down, into the baking dish to coat with the almond-quinoa mixture.
Add the chicken, crust side down, to the skillet and sear for 3 - 5 minutes until nicely browned.
Flip the chicken breast and transfer the skillet to the oven and bake through, about 10 - 15 minutes.
Remove the chicken from the oven and place on a cutting board. Let rest for 5 minutes and serve.