Almond Crusted Chicken with Twice Baked Sweet Potato and Steamed Broccoli

Almond chicken, sweet potato, broccoli

This is a great meal idea for one of those nights when you are not sure what to make, but you want it simple and yummy.

As I mentioned before, I use almond flour (or almond meal) quite often. I prefer Trader Joes brand because it is simply just almonds, nothing added. I like to use it in place of bread crumbs to bread just about anything. It’s a great healthy alternative and personally, I like the flavor better than regular bread crumbs. It can also be used for baking, but we’ll get to that later on another post.

Almond Meal

Almond Crusted Chicken

3-4 Chicken Breasts
1 tbsp Shallot, minced
1-1 1/2 cups Almond Flour
4 tbsp Grapeseed Oil
3-4 tbsp Fresh Rosemary, chopped
Salt and Pepper to taste

Heat oil in a skillet on medium heat. Sauté the shallot for a minute. Meanwhile, pour almond flour on a shallow bowl or plate.

Sprinkle salt and pepper and rosemary on both sides of the chicken breasts. Bread chicken breasts with almond meal on both sides and place in skillet. Top with more rosemary if you have any left. There’s no need for eggs or heavy cream to make the almond stick, it’s fine without it and you save on calories.

Almond crusted chicken

Cook for about 4-5 minutes on each side or until juices run clear when inserting a knife in the thickest part and it is no longer pink in the middle.

Twice Baked Sweet Potato

I had previously told you about microwaveable sweet potato. This time I decided to go just a tad on the traditional route. I got regular sweet potato and used Ghee in place of butter. Ghee, you say? Ghee is an organic clarified butter. It has no transfatty acids, No GMOs and it is lactose and casein free.

‘Honoring a traditional Indian method, pure organic butter is slowly cooked to coax out water and milk solids. What remains is traditional delicious Ghee – a luxurious golden, semi-soft spread with a rich buttery taste and aroma.’-Purity Farms

Ghee

This is super easy…

Bake 2 sweet potatoes at 400°F for 60 minutes, or microwave for 10 minutes then bake for 15 minutes.

Take out of the oven and scoop out all of the insides and in a bowl mix with 2 tablespoons of ghee and 1 tbsp cinnamon. Pace back into skins and bake for another 5-7 minutes.

Complete meal with steamed broccoli or any green vegetable.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s