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.

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Chicken Shepherd’s Pie

This is one of my new favorite go-to recipes. It is unlike the traditional Shepherd’s Pie, yet you still get the heartiness feeling of it. I replaced the mashed potato with mashed cauliflower, a staple in my kitchen. Well, most of the ingredients are replaced with the exception of sweet peas. I first saw a version of this recipe on the Dr. Oz website, but from looking at the ingredients for me, it just seemed like I needed to add more flavor to it, and voilá, this is my version.

Chicken Shepherd's Pie

3 poached chicken breasts, diced
2 small heads of cauliflower
2 tbsp coconut oil, divided (or grapeseed oil; EVOO as last option)
1 large yellow onion, chopped and divided
2 garlic cloves, minced
2 cups chopped broccoli florets
2 small bok choys, roughly chopped
1 cup frozen sweet peas, or more if desired
Salt and pepper to taste

Heat oven to 400°F. As chicken poaches, steam cauliflower in steamer or in a microwave safe bowl with a little bit of water or low sodium chicken stock, microwave for 3 min, toss and add 3 more min. Dice the chicken into bite size pieces. Place cauliflower into a food processor, water or stock and all, add a pinch of salt and pepper and process until very smooth.

Heat 1 tbsp of oil in a sauté pan, add half of the chopped onion and one minced garlic clove. Sauté for a minute and add the chopped broccoli. Sauté until lightly brown and starting to soften a bit. Sprinkle with salt and pepper. Remove and place in a bowl. Repeat the same steps with the bok choy and place in the same bowl as broccoli.

Mix about 1/3 of the mashed cauliflower, all of the chicken, broccoli and bok choy mixes and place in a 8×8 baking dish. Top with frozen peas, and then top it all with the rest of the cauliflower mash. Bake for 20 or until hot and bubbles. I like to brown the top a bit by broiling for the last couple of minutes.

Serve and enjoy!

Chicken Shepherd's Pie 2