By JJ Virgin

Lemon-Rosemary Cashew Crusted Chicken


March 29, 2023

Makes: 6 servings


1 whole organic free-range chicken, cut in half; about 2 lbs total

1 tbsp avocado oil

1 tbsp ghee, melted (I like this brand)

1 tsp sea salt

Cashew Crust

1 cup raw cashews

¼ cup hemp hearts

1 scoop Reignite Wellness™ Extra Fiber

½ tsp garlic powder

½ tsp sea salt

3 tbsp fresh rosemary leaves

Zest from 2 lemons


1Preheat oven to 375°F.

2Make cashew crust: Blend all the ingredients in a food processor and pulse until it has a crumbly texture. Set aside.

3Mix the avocado oil and ghee together. Rub all over chicken, then sprinkle sea salt on both sides.

4Place chicken on a sheet or roasting pan, skin-side up. Press cashew crust firmly on the top of the skin.

5Place chicken in the oven for 35-40 minutes. The crust on the chicken will be browned and the internal temperature should reach 165°F.

6Take chicken out of the oven to rest for 5 minutes before slicing. Serve approximately 4 oz of chicken (or 2-3 slices) per person.

7Enjoy with your favorite vegetables (mine include haricot vert and sautéed Swiss chard). Store for up to 3 days in the fridge in an airtight container.


Nutrition Facts

Serving Size4 oz (2-3 slices)
Calories 382
Sugar 1g
Total Fat22g
Total Carbohydrates9g
Dietary Fiber2g