Almond Crusted Chicken and Steamed Kale

by on January 15, 2013

Ingredients (serves 1)

  • 1 free range egg white
  • 3 teaspoons water
  • 6oz free range boneless skinless breast- very thin piece needed
  • ¼ cup of sliced almonds, coarsely chopped
  • Pepper to taste
  • Virgin coconut oil
  • 1 bunch of kale, coarsely chopped, steams removed (about 2 cups chopped)
  • 1 clove of garlic
  • Pepper to taste
  • ½ cup of water
  • Virgin coconut oil

For the kale:

  1. In a large skillet, heat virgin coconut oil and add garlic, stir for 1 minute but don’t allow to burn
  2. Add water, kale and pepper and cover with a lid
  3. Reduce heat to medium low
  4. Cook for 3-5 minutes until kale it bright green

For the Chicken:

  1. Whisk egg white, water, pepper in small bowel
  2. Dip chicken breast into mixture
  3. Dredge in almonds
  4. Heat a skilled over medium heat, lighly coat with virgin coconut oil
  5. Cook chicken on one side, for about 3-5 minutes, turn over an repeat until cooked
  6. Serve on top of kale

1 Serving:
Calories: 438
Protein: 55g
Fat: 15g
Carbs: 26g (6g fibre)

from October 2010:

Brought you again by our very own Victoria Felkar!