Almond Chicken

Main Dishes

By Kylie McCarthy,
May 02, 2013

Try this tasty variation on your crumbed Chicken Schnitzel and Vegies!
Gluten and Dairy Free! Cooked in the wondrous Coconut oil!
Coconut oil is made up of Medium chain Triglycerides. MCT’s can increase your metabolism, raise your basal body temperature, promote weight loss and increase energy.
Furthermore, over 50% of the MCTs are Lauric acid. Lauric acid is an essential fatty acid that is utilized by your body to build and maintain your immune system. All of these factors combined have a positive effect on the thyroid!

Prep Time:15 minutes
Cook time:15 minutes
Serves: 4 people

Ingredients:
– 4 Chicken thigh fillets, Organic free range
– 1 egg yolk, beaten
– 1 Cup ground almonds
– pinch of Himalayan salt
– Parsley to serve

Ingredients- Vegetables
– 2 Tablespoon of coconut oil
– 2 onion, sliced
– 200g zucchini, sliced into small quarters
– 8 broccoli florets, sliced
– 1 small red capsicum
– 1 small yellow or orange capsicum
– 4 cloves of garlic, peeled and crushed
– 4 Tablespoons of Tamari
– 4 Tablespoons of flaxseed, ground

Instructions:
Place egg yolk in one bowl and ground almonds and salt in another bowl.
Dip each chicken fillet into egg yolk, be sure to cover both sides. Dip chicken into almonds so that both sides are coated.
Heat 1/2 the coconut oil in frying pan on medium heat. Cook chicken for approximately 4-5 minutes on each side or until cooked through.
After turning chicken once, heat oil in a second pan or wok on a medium heat
Add onion to pan and cook stirring for 1 minute then add zucchini, broccoli, capsicum and garlic. Cook stirring, for another minute or so- until vegetables are bright, don’t over cook. Add tamari. Stir through. Serve hot sprinkled with flaxseeds and almond chicken.