Almond Crusted Chicken with Arugula

This almond crusted chicken with arugula salad is a great dish to serve on a weeknight when you don’t have too much time to cook. It is so quick to assemble and will take you less than 20 minutes from start to finish. I cook the chicken in ghee (high smoke point 485 degrees) instead of butter. Ghee is a type of clarified butter that is heated, reduced & triple-filtered out and what you’re left with is the pure healthy fat, which is lactose free & dairy free, good for digestion and metabolism. Pair it with my cauliflower mash and you have one of the most delicious, comforting meals that is low in carb and high in fiber and protein.

Almond Crusted Chicken with Arugula

Serves 4

INGREDIENTS

• 2 organic chicken breasts, skinless
• 1 cup almond meal
• 1 tbsp oregano
• 1 tsp garlic powder
• sea salt and pepper to taste
• 1/4 cup pecans, finely chopped
• 1 egg, whisked
• 1 tsp ghee

For The Arugula Salad:

• 2 cups arugula
• 1 cup cherry tomatoes
• ¼ red onion, thinly sliced
• 1 lemon, juiced
• 1 tbsp red wine vinegar
• 1 tbsp extra-virgin olive oil
• sea salt and pepper to taste

DIRECTIONS

• STEP 1. Butterfly the chicken in half so you have 4 pieces total. Pound the chicken until it forms even thin pieces.
• STEP 2. In a large bowl, mix the almond meal, oregano, garlic powder, sea salt, pepper and the chopped pecans.
• STEP 3. In a separate bowl, whisk 1 egg.
• STEP 4. Dip each side of the chicken into the egg mixture and then dip into the almond meal mixture. Set aside.
• STEP 5. Heat ghee in a large skillet over medium heat. Cook the chicken for about 4-5 minutes on each side, until golden.
• STEP 6. Prepare the arugula salad by mixing all of the ingredients together in a large serving bowl.
• STEP 7. Top the chicken with arugula salad and enjoy!

Tools/Products Used In This Recipe: