Coconut-Almond Chicken Breasts
Zucchini Crisps
Ingredients
- 1 (2.25-oz) pkg sliced almonds
- 6 (4-oz) boneless, skinless chicken breasts
- ½ tsp garlic salt
- 2 Tbsp olive oil
- 1½ cups coconut cream
- 1 Tbsp lemon juice
- 1 Tbsp Dijon mustard
Instructions
- Toast nuts in a dry skillet over medium heat until fragrant. Remove from skillet.
- Place each chicken breast between 2 sheets of plastic wrap, and flatten to ¼-inch thickness. Sprinkle with garlic salt.
- Cook chicken, in two batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 2 minutes per side or until golden. Remove chicken from skillet.
- Reduce heat to medium; add coconut cream, lemon juice, and mustard, stirring well.
- Add chicken; sprinkle with nuts, and cook 3 minutes or until sauce thickens.
Side Dish Ingredients
- ½ cup olive-oil mayonnaise
- 1 lb zucchini, thinly sliced
- ½ cup almond flour
- 1 tsp ground cumin
- 1 tsp garlic salt
Side Dish Instructions
- Preheat oven to 400°F. Place mayonnaise in a bowl; add zucchini slices, coating completely.
- Combine almond flour, cumin, and garlic salt in a shallow dish; add zucchini to flour mixture, and press gently to coat completely.
- Arrange zucchini in a single layer on a greased baking sheet; spray tops with cooking spray.
- Bake 15 to 20 minutes or until golden, turning after 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
368
|
132
|
500
|
| Fat (g) | 26 | 12 | 38 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 29 | 3 | 32 |
| Carb (g) | 5 | 4 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 200 | 313 | 513 |
Keto Meal Plan
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