A quick recipe
Well, I was feeling lazy tonight, so instead of the soup or stir-fry I was planning to make, I just did chicken nuggets. They turned out pretty well, though, so here's a quick recipe if you're lazy like me and want to make something vaguely healthy. Serves one, because that's how I cook.
You Need:
1 large chicken breast (I use the club-pack ones from Wegmans)
about 1/2 cup almond flour/meal (it's just ground up almonds)
cajun seasoning to taste
around 1 Tbsp olive oil
nonstick pan/skillet with a flat-ish bottom
1. Thaw chicken completely, and cut into bite-size chunks.
2. Pour your almond meal into a bowl, and add cajun seasoning directly to the bowl. Stir it up pretty well, so the seasoning is evenly distributed. Use more than you think you'll need.
3. Pour the olive oil into your nonstick pan and turn the burner on low-medium. You don't need to totally coat the pan, just keep the chicken from sticking or burning. Leave the oil to heat while you're doing step 4.
4. Dredge your pieces of chicken in the almond/seasoning mixture, so that they're fully coated on all sides.
5. Toss your chicken in the pan and fry it, turning it every three or four minutes. Don't worry if the breading turns very dark, it just means it's getting crispy! You want to keep the heat as low as possible, though, to ensure your chicken cooks through.
6. Once the chicken is completely cooked through, turn off the heat. You can leave the nuggets in the warm pan for a few more moments if you want them to brown up a bit more.
7. Eat them with your fingers, like a boss!
I had mine with carrot sticks and cashew butter, because I was too lazy to cook any side dishes, but they're also pretty tasty with broccoli, or slices of bell pepper cooked right in the same pan. I don't eat condiments (hence the cajun seasoning), but they'd probably be good with ranch, too.
You Need:
1 large chicken breast (I use the club-pack ones from Wegmans)
about 1/2 cup almond flour/meal (it's just ground up almonds)
cajun seasoning to taste
around 1 Tbsp olive oil
nonstick pan/skillet with a flat-ish bottom
1. Thaw chicken completely, and cut into bite-size chunks.
2. Pour your almond meal into a bowl, and add cajun seasoning directly to the bowl. Stir it up pretty well, so the seasoning is evenly distributed. Use more than you think you'll need.
3. Pour the olive oil into your nonstick pan and turn the burner on low-medium. You don't need to totally coat the pan, just keep the chicken from sticking or burning. Leave the oil to heat while you're doing step 4.
4. Dredge your pieces of chicken in the almond/seasoning mixture, so that they're fully coated on all sides.
5. Toss your chicken in the pan and fry it, turning it every three or four minutes. Don't worry if the breading turns very dark, it just means it's getting crispy! You want to keep the heat as low as possible, though, to ensure your chicken cooks through.
6. Once the chicken is completely cooked through, turn off the heat. You can leave the nuggets in the warm pan for a few more moments if you want them to brown up a bit more.
7. Eat them with your fingers, like a boss!
I had mine with carrot sticks and cashew butter, because I was too lazy to cook any side dishes, but they're also pretty tasty with broccoli, or slices of bell pepper cooked right in the same pan. I don't eat condiments (hence the cajun seasoning), but they'd probably be good with ranch, too.