Ingredients
| ½ cup | almond meal or flour | 125 mL |
| 4 | pecans | 4 |
| 2 tbsp | Mrs. Dash Original Blend | 30 mL |
| Sea salt and pepper to taste | ||
| 1–2 | egg whites | 1–2 |
| 4 | boneless, skinless chicken breasts, 4–5 oz (125–150 g) each | 4 |
Method
Preheat oven to 400°F (200ºC). In bowl of food processor, add almond meal or flour, pecans, Mrs. Dash, salt and pepper; pulse until the pecans are ground; set aside. In a bowl, whisk the egg. Dip each chicken breast into the egg and then dredge in the almond meal mixture, coating both sides, and place on a foil-lined baking sheet greased with cooking spray. Bake for 20–25 minutes. Serve with basil zucchini pasta (recipe follows).
Ingredients
| 6–10 | fresh basil leaves | 6–10 |
| 3 | medium zucchinis (for pesto) | 3 |
| Sliver of jalapeno | ||
| 2 tbsp | fresh lemon juice (you may add more if you wish for flavour) | 30 mL |
| Zest of 1 lemon | ||
| ¼ cup | pecans, chopped | 60 mL |
| 1 tsp | coconut oil | 5 mL |
| Sea salt and pepper to taste | ||
| 8 | medium zucchinis (for noodles) | 8 |
Method
In bowl of food processor, add basil, zucchini, jalapeno, lemon zest and juice, pecans, coconut oil, salt and pepper; blend until finely chopped. With motor running, add water through the feed tube until a smooth paste consistency is reached; set aside.
With a spiralizer, cut zucchini into noodles. Grease large skillet with coconut oil cooking spray and set over high heat. Add zucchini noodles and sauté for 5 minutes. Remove from heat and toss with pesto.
