- Prep time 15 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
In shallow dish, combine garlic and lime zest and juice. Season with salt and pepper. Add chicken legs, turning to coat. Cover and refrigerate for 20 minutes.
Meanwhile, in food processor, pulse almonds, parsley, chives, cilantro and bread crumbs until mixture resembles coarse crumbs.
Preheat oven to 375°F. Remove chicken from marinade; drain well. Place chicken on parchment paper-lined baking sheet. Press almond mixture onto legs. Cover with foil; bake in centre of oven for 30 minutes. Remove foil; cook until juices from chicken run clear when pierced with fork, about 30 minutes.
Preheat oven to broil. In small bowl, combine vegetable oil and 1⁄2 tsp each paprika and garlic powder. Place 500 g trimmed asparagus on parchment paper-lined baking sheet; brush with oil mixture. Season with salt and pepper. Broil until asparagus is tender-crisp, about 4 minutes. Scatter 1 cup baby kale leaves and 2 tbsp chopped toasted almonds over top.
Nutritional facts PER SERVING: about
- Iron 5 mg
- Fibre 5 g
- Sodium 250 mg
- Sugars 4 g
- Protein 36 g
- Calories 365
- Total fat 19 g
- Cholesterol 155 mg
- Saturated fat 4 g
- Total carbohydrate 13 g