Protein Upgrade | Paleo: Almond-Crusted ORGANIC Chicken
with Honey-Dijon Dip & Broccolini Salad
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
Which came first, the chicken or the egg? In this case, you’ll dredge chicken breasts—certified organic, so they’re better for you and the environment—in egg first, then in a layer of almond flour—it gives them a deliciously crispy crust when they’re pan-fried. (And it gives them added protein from nuts, sure to please the paleo in you!) Lay down a pretty green scene with a salad of blanched broccolini and baby greens, plus some honey-Dijon dip on the side.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of broccolini
- 30ml White balsamic vinegar
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 60g Almond flour
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Almonds, Eggs, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Whisk
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
40 g
Saturated Fat
5 g
Sodium
490 mg
Total Carb
29 g
Sugars
10 g
Protein
43 g
Fibre
10 g
Preparation
Prepare the chicken
Bring a medium pot of salted water to a boil. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a shallow bowl, combine the flour, ½ the remaining spices and S&P. In a second shallow bowl, whisk 1 egg (double for 4 portions) until smooth. Working one at a time, coat the chicken in the egg (letting any excess drip off), then in the flour (pressing to adhere).
Cook the chicken
In a large pan, heat a thin layer of oil on medium. Add the chicken* and cook, 6 to 8 min. per side, until golden brown and cooked through (add more oil as needed to keep a thin layer at the bottom). Transfer to a paper towel-lined plate; season with S&P.
Blanch the broccolini
Meanwhile, remove the stem ends of the broccolini; cut crosswise into 2-inch pieces. Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel; season with S&P.
Make the salad
In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the baby greens and broccolini; toss well.
Plate your dish
Divide the salad and chicken (slice beforehand if desired) between your plates. Serve the vinaigrette on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
