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
- ⅓ cup almond flour
- 1 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp parsley
- ½ 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 ¼ 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.
Delicious!
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 2 | 1 breast and ½ Brussels sprouts | |||
| Calories | Fat | Fiber | WWPs | |
| 480 | 30g | 9g | old: 11 | new: 13 |
| Sugar | Sat Fat | Carbs | Protein | |
| 5g | 11g | 23g | 37g | |
I made this for dinner tonight and it was delicious!! My 2 yo devoured the chicken. (Kids eating what I cook -- always a win!)
Ooh sounds good! Where did you you find Whole30 compliant bacon? I've looked all over.
ButcherBox! I LOVE it!! http://www.getbutcherbox.com/#_l_37
I would love to see this in a step by step video.
I know you have graduated beyond counting WW points, and post them with your recipes as a courtesy. Thanks for that! And if you do not want to add the new smartpoints alongside your other two counts, that's fine because you supply all the data needed to compute the SP's. But could you maybe change "old" to "points" and "new" to "powerpoints" so people won't think "new" stands for smartpoints? (With your nutritional counts for this recipe, it would be 15 smartpoints.) Thanks!
Great idea!! I'm on it. 🙂
I should have added that I tried to count calories while on Whole 30 briefly and then Wheat Belly and in 2 months lost 25 pounds which I consider too rapid a weight loss for me. I am 75 and fairly sedentary. So I then loosened up on the calorie count of 1200 to 1350 a day in order to slow the weight loss down. I think you probably included the calorie count for this meal out of consideration for everyone.
I saved this recipe Roni because it really sounds delicious...saved the chicken balls too. :))
Whole 30 doesn't count calories but encourages keeping carbs low.