Lower your blood sugar and fight diabesity with this comfort-food recipe.
- 4- 5 oz. chicken breasts
- 3 TBSP ground flax
- 1/2 cup almond meal
- 1 TBSP avocado oil
- One TBSP almond butter
- 1 tsp. lemon juice
- One tsp. sea salt
- Pinch cayenne pepper
- 1 tsp. parsley, fresh
- 1/4 tsp. paprika
- 1 tsp. thyme, fresh
- 1 TBSP onion finely chopped
Preheat oven to 350 degrees.
Take the chicken pieces and pound them evenly flat across the breast using a kitchen mallet or other heavy kitchen utensil.
Pour almond meal and flax into a small bowl and stir to mix evenly.
In another small bowl combine the avocado oil, almond butter, lemon juice, and all spices and herbs. Mix in a small food processor or by hand. Once combined add the chicken breasts to this mixture (if time, allow the chicken to marinate with the mixture for 10-15 minutes to further enhance the flavor but the taste will still be great if you don’t have an extra 10-15 minutes).
Remove chicken breasts from marinade bowl and place on baking tray. Sprinkle half of the almond/flax mixture evenly across one side of all 4 chicken breasts. Pat each chicken piece with hand to better adhere the “crust” to the chicken. Carefully turn over each chicken piece and repeat the process using the remaining half of the almond-flax mixture on the other side of the 4 chicken breasts.
Place tray with crusted chicken in center of the oven and bake for 20-30 minutes or until an instant thermometer reaches 168 degrees on the thickest part of the chicken.
Spoon meat mixture over each salad, add some fresh salsa (if desired) and finally add a generous amount of the avocado cilantro lime sauce topping.
Original Recipe from Dr. Mark Hyman