Name: Paleo almond, pecan and coconut crumbed chicken
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Ingredients: 125.00 ml natural almonds; 82.50 ml pecans; 32.50 gm shredded coconut; 3 tsp lemon rind, finely grated; 1 garlic clove, quartered; 1 egg, lightly beaten; 20.00 gm water, cold; 4 small chicken breast fillets; 18.40 gm macadamia oil; Lemon wedges, to serve; 250g Brussels sprouts, trimmed, halved; 1 large head broccoli, cut into small florets; 20.00 ml pine nuts; 20.00 ml pepitas; 20.00 ml sunflower kernels; 1/2 avocado, roughly chopped; 62.50 ml apple cider vinegar; 36.80 gm macadamia oil; 5.90 gm Dijon mustard; 40.00 ml fresh dill, roughly chopped

Paleo almond, pecan and coconut crumbed chicken

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Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Nutty, crunchy coated baked chicken paired with warm vegetable salad - a delicious and healthy Paleo meal.

Ingredients:

125.00 ml natural almonds
82.50 ml pecans
32.50 gm shredded coconut
3 tsp lemon rind, finely grated
1 garlic clove, quartered
1 egg, lightly beaten
20.00 gm water, cold
4 small chicken breast fillets
18.40 gm macadamia oil
Lemon wedges, to serve
250g Brussels sprouts, trimmed, halved
1 large head broccoli, cut into small florets
20.00 ml pine nuts
20.00 ml pepitas
20.00 ml sunflower kernels
1/2 avocado, roughly chopped
62.50 ml apple cider vinegar
36.80 gm macadamia oil
5.90 gm Dijon mustard
40.00 ml fresh dill, roughly chopped

Instructions:

Preheat your oven to 180C/160C fan-forced and line a baking tray with baking paper.
Combine almonds, pecans, coconut, lemon rind, and garlic in a food processor until finely chopped. Transfer to a large shallow bowl and season with salt and pepper. In a separate shallow bowl, whisk together egg and water. Dip chicken in the egg mixture, then coat all over with the nut mixture. Place on prepared tray and drizzle with oil.
Bake for 30 minutes or until the chicken is golden brown and fully cooked.
Prepare the Broccoli and Brussels sprout salad: Blanch Brussels sprouts in boiling water for 2 minutes until vibrant green, then shock in an ice water bath. Repeat the process with broccoli.
1. In a small frying pan over medium-high heat, toast pine nuts, pepitas, and sunflower seeds for 3 to 4 minutes until golden. 2. Drain sprouts and broccoli and place them in a large bowl along with avocado and the toasted pine nut mixture. 3. In a jug, whisk together vinegar, oil, mustard, and dill. Season with salt and pepper. 4. Drizzle the dressing over the salad and gently toss to combine.
Slice the chicken into thick pieces and plate with a side of fresh salad and lemon wedges.

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