Dijon Crunch Chicken
My husband loves his classic chicken that you shake and then you bake. However, I knew there was a healthier and more flavorful option out there. Found it! This one will really "shake" things up at the dinner table! So delicious!!!
Ingredients:
Directions: Makes 2 servings
Nutrition Facts per serving:
Calories: 418 Fat: 21g Sat. fat: 4g Trans fat: 0g Cholesterol. 0mg
Protein: 38g Carb. 28g Fiber 5g Sugar 6g Sodium 388mg.
- 2 organic chicken breasts (thawed)
- Dijon mustard
- 2 Tbsp. Isa-Crunch (hulled hemp seeds)
- 2 Tbsp. ground almond meal
- 1 Tbsp. grated parmesan cheese
- salt and pepper to taste
- Sriracha hot chili sauce(optional for kick!)
- 1 fresh bunch of Kale ( or 10 oz bag if local CSA or farmer's market kale is not available)
- 1 Tbsp. extra virgin olive oil
- 1 small red roasted potato, sliced
- 1 sliced tomato
Directions: Makes 2 servings
- Preheat oven to 400*F. Prep baking sheet with aluminum foil.
- Mix Isa-Crunch, almond meal, parmesan cheese, salt, and pepper in a small bowl.
- Chicken: coat both sides with Dijon mustard to taste. (I like to put it on heavy.).
- Evenly coat both sides of chicken with Isa-Crunch mixture.
- Bake chicken for 20 mins or cooked through.
- Kale: wash and rip into chip size pieces. Toss in bowl with extra virgin olive oil and season with salt. Add Sriracha to taste if you like a little extra kick!
- Spread kale onto cookie/baking sheet.
- Bake kale for 5 mins. Remove from oven and adjust/shake to make sure all sides get equal roasting. Return to oven for 5 additional minutes of roasting. Remove before they get too crisp.
- Serve in low, large bowls. Plate kale, sliced potatoes, sliced tomatoes, and top with chicken.
- Enjoy!!!
Nutrition Facts per serving:
Calories: 418 Fat: 21g Sat. fat: 4g Trans fat: 0g Cholesterol. 0mg
Protein: 38g Carb. 28g Fiber 5g Sugar 6g Sodium 388mg.