Almond Crusted Baked Chicken, Served with Cauliflower Mash and Dry Fried Broccoli

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This meal has all the pieces of a decadent heavy meal, with no carbs, no dairy and no sugar – aka – you wont feel like you just ate a brick! I’m getting more obsessed with cauliflower mash every day.

Paleo Almond Chicken Fingers

ORIGINAL RECIPE:
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Author: Dara
Serves: 4
Ingredients
  • 1lb boneless, skinless chicken breasts
  • 1 cup almond meal
  • 1 tbsp paprika
  • ½ tsp garlic powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 2 eggs, lightly beaten
  • olive oil cooking spray
Instructions
  1. Preheat oven to 375
  2. Slice chicken breasts into long strips, 1-2″ wide
  3. Mix together almond meal, paprika, garlic, cumin, cayenne, pepper, and salt
  4. Dredge each piece of chicken in egg and then coat with almond spice mixture
  5. Place in a cookie sheet greased with cooking spray
  6. Repeat with all chicken pieces
  7. Bake for 20-25 minutes, until golden
  8. Serve!

What I modified: Nothing for once! And it was delicious. Definitely has some kick, so if you are sensitive to spice, use a little less cayenne

Cauliflower Mash

Ingredients
  • 1 large cauliflower
  • olive oil
  • 2 cloves of garlic, minced
  • salt and pepper
Instructions
  1. Cut the cauliflower into pieces and steam the until it’s soft (approximately 10 minutes, depending on the size of your pieces)
  2. DRAIN WELL – I usually let it sit in a colander for 20 minutes
  3. Blend in a food processor until smooth (this might take a few minutes)
  4. In a large pot over low heat, saute the garlic in about 2 tbsp of olive oil – you are trying to create a garlic infused oil, so the heat should be low and you should stir occasionally to avoid browning (if the garlic starts to turn brown, turn down the heat).  Cook until the garlic is soft, approximately 5 minutes
  5. Add the blended cauliflower and cook 2-3 minutes over medium heat, stirring, to cook out any extra water from the cauliflower.
  6. Salt and Pepper to taste

This keeps well, so highly recommended for leftovers!

Dry Fried Broccoli 

Ive been making this for years and its by far my favorite way to cook broccoli! Simply cut broccoli into large pieces with about an inch of stem.  Then I like to split my pieces in half, exposing a flat side of the flower and stem, this allows for one side that can make full contact with the pan).  Place a large cast iron skillet over med-high heat, let it get hot and then add broccoli.  No oil needed, thus the dry fry technique.  I add red chili flakes for some spice.  Let broccoli brown and stir occasionally to avoid burning.  Remove from heat once the broccoli is browned on all sides and starting to soften.  It should be browned and crispy on the outside, and still have some crunch on the inside.  Once off of the heat, drizzle with your oil of choice and season with salt and pepper to taste.  I have also added lemon, balsamic vinegar, soy sauce, etc. depending on what I am serving it with.

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