Almond-Crusted Chicken with Lemony Olive & Black Bean Relish

For the relish: Stir together all ingredients and refrigerate until serving.

For the chicken: In a shallow dish, combine the almond meal, breadcrumbs, thyme, salt, and pepper. In a second shallow dish, beat the egg with 2 tablespoons of water. Put the flour in a third shallow dish. Coat each chicken cutlet first in flour, then in egg, then in breadcrumbs, gently shaking off any excess.

Coat the bottom of a large skillet with oil over medium-high heat. Add the chicken and cook until golden on both sides and fully cooked in the center (there should be no pink), about 2 to 4 minutes per side.

To serve: Spoon the relish onto the chicken and serve immediately.