News flash: I’m starting Beachbody‘s 21 Day Fix Extreme tomorrow (May 1) and thus, spent most of my Sunday meal prepping (nothing new, really). If you don’t know, Autumn Calabrese‘s 21 Day Fix is a 3 week intense workout & nutrition program that ends in mega results.
But, to see mega results, you have to spend time in the kitchen. One recipe I tried this go-around (yes, I’ve tempted the 21 Day Fix a few times) is the Almond Crusted Chicken. Holy heaven in my mouth. Except, I updated the recipe to make it gluten free as I’m almost 100% positive I have a gluten sensitivity (a blog to come on signs of a gluten intolerance… not fun).
So here’s a little bit of food heaven for you. It’s low carb, gluten free & super tasty.
You’re welcome. Enjoy.
Oh, and happy May. Let’s do this whole May transformation together, shall we?
GLUTEN FREE ALMOST CRUSTED CHICKEN
Prep Time: 25 Minutes
Cooking Time: 16 Minutes
Container Equivalents (if you’re following the 21 Day Fix program): 1 Green (veggies), 1 Red (protein), 1/2 Orange (Seeds & Dressings), 1 Tsp Health Fats.
INGREDIENTS (I’ve altered slightly from original recipe)
6 raw organic chicken breasts, boneless, skinless
1/2 cup gluten free almond flour (find in the organic section or a local health foods store)
2 cloves fresh garlic, finely chopped
1 1/2 tsp. finely grated lemon peel (lemon zest): I DID NOT USE THIS. I don’t like lemon!
1/2 tsp. Himalayan salt
1/4 tsp. ground black pepper
1 large egg, lightly beaten
1/4 cup water
2 tbsp. organic coconut oil
6 cups mixed vegetables: White sweet onion, zucchini & squash.
Splash of soy sauce
- Preheat oven to 425 degrees
- Place a chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef’s knife in the other hand, carefully slice it in half horizontally. If you get the thin breast slices, you can skip this part.
- Place each chicken breast half between 2 pieces of plastic wrap and pound with a mallet or tenderizer (or your fist like me!) until 1/4-inch thick. Set aside.
- Combine almond flour, garlic, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.
- Combine egg and water in a shallow dish; whisk to blend.
- Dip each chicken breast into the egg mixture; dredge in almond flour mixture until evenly coated. Set aside.
- Heat oil in large, ovenproof skillet over medium-high heat.
- Add chicken breasts; cook for 3 to 4 minutes. Turn chicken.
- Place skillet in over; back for 10 to 12 minutes.
- While chicken is baking, chop veggies. Put into bowl with coconut oil, splash of soy sauce, Himalayan salt and black pepper.
- Put in pan and sauté until soft.
- Once chicken and veggies are done cooking, top chicken with veggies and serve.
*Leftover chicken breasts can be refrigerated for 3 to 4 days. Make sure you make enough for leftovers!!