Almond Broccoli Chicken

January 22, 2020

Nikki Farka‎‎_Almond Broccoli Chicken_HamamaRecipes_1.22.20

Author: Nikki Farka‎ (Hamama Friends group member, find the original post here!)

Prep: 10 min
Cook: 20 min
Makes:
4 servings

 

I can't stop eating these microgreens. I incorporate them in every meal! 


Nikki Farka‎‎_Almond Broccoli Chicken_HamamaRecipes_1.22.20

Ingredients:

 

- 1 1/2 pounds thinly sliced chicken breast
- 1 harvested HAMAMA Broccoli Seed Quilt
- Kosher salt
- 2 cups almond flour
- 3 large eggs
- 1/2 cup grated Parmesan
- 1 1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- Ghee or avocado oil, for frying
- Lemon wedges, for serving

 

Instructions:

 

  1. If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
  2. Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.  
  3. Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
  4. Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken. 
  5. Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges over a bed of broccoli microgreens.

 

[Some recipe inspiration from For the Love of Cooking! ]


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