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.

Polenta Pizza

Polenta pizza

Sounds crazy, doesn’t it? Polenta is a great alternative to pizza dough. It’s healthier, it’s gluten-free, and guess what? It is pretty tasty!

First things first. When purchasing polenta, please make sure it’s organic, non-gmo polenta. Polenta is made from corn, and the thing with corn is that non organic corn is genetically modified containing high levels of chlorides, formaldehyde and glyphosate, which drains important nutrients from the lab-made seeds. Staggering, huh? This goes for anything containing corn. Any box or package containing the word corn in their ingredient list, make sure it’s organic.

Ok back to the pizza…

As easy as this recipe is, you do have to make the crust ahead of time.

For the crust

You can use ready made polenta or in grain form. I used ready made. If you don’t use ready made just follow the instructions on the package then add the ingredients I will mention next.

If using ready made, open the plastic wrap and place the polenta in a sauce pan on medium high heat. Break it up as much as possible with a wooden fork or spoon.

Add low sodium chicken stock until it all blends together and polenta gets creamy. Add dried oregano and salt and pepper to taste.

Pour polenta mix in a round baking pan or even pie dish, which is what I used because its the only round thing I have right now. Spread evenly and bake for about 30 minutes on 375°F.

Remove from oven and let cool. At this point you can store in the fridge for up to two days until ready to use, or use right after it has cooled.

Making the pizza

This is the easy part.

Heat oven to 375°F. Top with any toppings you like. I used what I had available which was canned peeled tomatoes, fresh mozzarella and dried oregano (I wanted to use fresh basil but my basil plant is not ready yet).

Take the canned peeled tomatoes and cut off the hard end and with fingers spread them out and place on crust. Top with thin rounds of fresh mozzarella and then with the oregano. Bake in the oven for about 10 minutes or until polenta crust is heated and mozarrella is melted. Ta Da!! Super simple.