Not being afraid of fat is new territory for me. If Whole30 has taught me anything it’s how easy I can pull together tasty meals with a handful of simple ingredients. One of those ingredients is usually a fat in some form (oil, bacon, avocado) and normally that would scare me but what I’m learning is a little goes a long way. My food/cooking is becoming easier, tastier and more satisfying.
This meal is the perfect example. Chicken simply crusted in almond flour and spices served over warm brussels sprouts with bacon — easy, tasty and satisfying!
Here’s what I did…
- 1 12 oz bag of brussels sprouts
- 2 boneless skinless chicken breasts
- 1 egg
- 1/3 cup almond flour
- 1 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp parsley
- 1/2 tsp kosher salt
- 1 tbsp coconut oil
- 2 slices of raw bacon
Cut the ends off the brussels sprouts and run a knife through them to shred. Set aside.
Place the chicken breasts between two pieces of plastic wrap and pound to about 1/4 of inch thick.
Whisk the egg in a shallow bowl to create an egg wash.
Mix the almond flour, poultry season, garlic powder, paprika, cumin, parsley, and salt.
Heat the coconut oil a large skillet over medium-high.
Dip the chicken into the egg wash, then coat in the almond flour mixture. Add it to the skillet. Mine were so big once flattened I had to cook them one at a time.
Since they are pounded thin they will only take a couple of minutes per side. Just cook until firm and no longer pink in the middle.
While the chicken is cooking, cut up the bacon and add it to a large nonstick skillet. Cook over medium heat until it begins to render and crisp up.
Add the brussels sprouts to the skillet with the bacon and toss with a pinch of salt. Cook for a few minutes until warmed through.
Serve half the brussels sprouts with one of the breasts.
|Servings||Amt per Serving|
|2||1 breast and 1/2 Brussels sprouts|
|480||30g||9g||old: 11||new: 13|