Love crispy chicken but don't want all the calories? Make this almond-crusted chicken and pair with this easy roasted beet salad. If desired, you can prepare the roasted beets ahead of time and store in a container, refrigerated, for up to 3 days.

Almond-Crusted Chicken and Roasted Beet Salad

Roast Beets: Preheat oven to 400 degrees. Trim beets, leaving 1-inch roots and stems. Scrub well. Wrap red and orange beets separately in heavy foil and place on a baking sheet. Roast 45 to 50 minutes or until fork tender. Cool; remove skins. Set aside.

Reduce heat 375 degrees. Place a wire rack on a rimmed baking pan; spray with nonstick spray. Place flour in a shallow bowl and egg in another shallow bowl.

Pat chicken dry; lightly pound to an even thickness. Sprinkle both sides of chicken with seasoning. Coat chicken with flour, shaking off excess. Dip chicken in egg and place on prepared rack. Press almonds on top of chicken. Bake for 20 to 25 minutes or until done (165 degrees).

Combine yogurt and honey; season to taste with pepper. Cut chicken into slices and beets into wedges.

To serve, divide greens and quinoa among 4 serving plates. Arrange chicken, beets and strawberries on top. Sprinkle with cheese and serve with yogurt sauce.