Almond crusted chicken

Y'all know I am LOVING our newest program, Hammer and Chisel! The AMAZING recipe came straight out of the book that comes with this program so I had to try it!!! This is a monthly if not biweekly recipe for us now!

Ingredients:
6 (4 oz) raw boneless, skinless chicken breasts
1/2 cup almond flour
2 cloves garlic, finely chopped
1 1/2 tsp. finely grated lemon peel (lemon zest)
1/4 tsp. sea salt ( I use Himalayan salt)
1/4 tsp. ground black pepper
1 large egg, lightly beaten
11/4 cup water
1 Tbsp. olive oil (or EVOO)

Directions:
1. Preheat oven to 425 degrees
2. Place a chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef's knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). Repeat with all chicken.
3. Place each chicken breast half between 2 pieces of plastic wrap and pound with a mallet or tenderizer until 1/4-inch thick (or about twice the original size). Set aside.
4. Combine almond flour, garlic, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.
5. Combine egg and water in a shallow dish; whisk to blend
6. Dip each chicken breast into the egg mixture; dredge in almond flour mixture until evenly coated. Set aside
7. Heat oil in large, ovenproof skillet over medium-high heat.
8. Add chicken breasts; cook for 3 to 4 minutes
9. Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each breast reads 165 degrees.

Container equivalents: 1 RED, 1/2 ORANGE, 1/2 tsp

We usually eat with a salad, but roasted veggies are great too!

Let me know what you think!!!

Crockpot chicken quesadillas

On a whim, I decided to use up our leftovers tonight instead of sticking with the meal plan. I took my chicken crockpot tacos recipe and instead of making tacos, got creative to make some quesadillas. They turned out delicious.

Ingredients:

Organic corn tortillas (I like Food for Life Ezekiel tortillas)
Chicken from my chicken crockpot tacos recipe
Quinoa
Organic cheese

Directions:

Bring 1/2 cup quinoa with 1 cup chicken stock to a boil.
Add spices to taste- I used salt, pepper, and Mexican seasoning.
Follow instructions on package to cook.
Place tortilla in skillet.
Place crockpot chicken on top (be sure to drain any liquid)
Place cooked quinoa.
Place shredded cheese
Place tortilla on top.
Heat on medium heat until warmed through.
Using 2 spatulas (one on top and one on bottom), flip
Heat until warmed through.
Serve with organic Greek yogurt, avocado or your favorite toppings.
Enjoy!

Crockpot chicken tacos

Who doesn't LOVE chicken tacos? We love Mexican food at our house and we used to do it the super unhealthy way with queso EVERY.SINGLE.TIME we had it. Anyway, this recipe is DELICIOUS and made in the crockpot so it's ready to go when you get home. You just toss everything in and let it do the work for you!

Ingredients:
2-4 chicken breasts (preferably organic)
1 jar of salsa
2 tbsp homemade taco seasoning
1 can black beans

Directions:
Throw it all in the crockpot!
Cook on LOW for 4-5 hours.
Eat up!




You can eat this as a taco or just make a bowl of it. We like Ezekiel organic tortillas for tacos. Use organic greek yogurt instead of sour cream, some avocado and a sprinkle of cheese! Absolutely crazy good!