I am so excited to share this recipe with you tonight! UNFORTUNATELY… I was starving and I forgot to snap a photo before I ate it. You should know, that unless you prepare a LOT of this… you won’t have any left overs.
I was meal prepping for the week, so I used 3 packages of thinly sliced chicken breast cutlets.
You will need:
1 handful of raw almonds
1 handful of salted pistachios (shelled, of course- if I don’t say it though, someone will ask!)
1/4c coconut flour
1/3c coconut milk
1tsp crushed red pepper
1tbsp freeze-dried chives
garlic powder to taste
Preheat your oven to 350, and line your baking pan with tin foil (easy clean up!), and 1tsp coconut oil.
Use a food processor and pulse the almonds and pistachios for about 20 seconds, until powdered but not buttered. Mix the nuts with the coconut flour and spices. Pour the coconut milk in a separate bowl, and dip the chicken in to the coconut milk, then in to the nut mix until evenly coated. Place chicken on the oiled pan about 1/2 inch apart from each other. Bake about 20 minutes or until chicken is no longer pink on the inside.
Tonight’s side dishes: long grain brown rice cooked with garlic and rosemary, green salad with hemp seeds and balsamic vinegar.
Enjoy! When you try it, snap a photo and tag it #glowsohealthy on instagram or twitter!