Crispy Almond-Crusted Chicken with Spiced Apricot Glaze and Quinoa Pilaf

Preheat your oven to 400°F (200°C). In a shallow bowl, combine 1 cup of finely chopped almonds, 1/2 cup of panko breadcrumbs, 1 teaspoon of garlic powder, and 1 teaspoon of salt.

In another bowl, whisk together 2 large eggs and 1 tablespoon of Dijon mustard until well combined. Dip each chicken breast (4 pieces, about 6 ounces each) into the egg mixture, allowing excess to drip off, then coat thoroughly in the almond mixture.

Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

While the chicken is baking, prepare the spiced apricot glaze by combining 1/2 cup of apricot preserves, 1 tablespoon of soy sauce, 1 teaspoon of red pepper flakes, and the juice of 1 lime in a small saucepan over medium heat.

Stir the mixture until it is smooth and heated through, then remove from heat. For the quinoa pilaf, rinse 1 cup of quinoa under cold water, then combine it with 2 cups of chicken broth, 1/2 teaspoon of salt, and 1/2 teaspoon of cumin in a medium saucepan.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Fluff the quinoa with a fork and stir in 1/4 cup of chopped fresh parsley and the zest of 1 lemon. Once the chicken is done, brush the spiced apricot glaze generously over the top of each piece.

Serve the crispy almond-crusted chicken alongside the quinoa pilaf, garnished with additional parsley and lime wedges for a fresh touch.