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:      
  • 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
  1. Preheat oven to 400*F. Prep baking sheet with aluminum foil.
  2. Mix Isa-Crunch, almond meal, parmesan cheese, salt, and pepper in a small bowl.
  3. Chicken: coat both sides with Dijon mustard to taste.  (I like to put it on heavy.).
  4. Evenly coat both sides of chicken with Isa-Crunch mixture. 
  5. Bake chicken for 20 mins or cooked through.
  6. 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!
  7. ​Spread kale onto cookie/baking sheet. 
  8. 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.
  9. Serve in low, large bowls.  Plate kale, sliced potatoes, sliced tomatoes, and top with chicken.
  10. 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.