Chia Crusted Chicken

Chia-Crusted Chicken recipe


6 (10oz) small chicken-breast tenders

2 tablespoons almond meal

1/2 teaspoon salt

1/2 teaspoon pepper

2 eggs

2 teaspoons Dijon mustard

2 tablespoons chia seeds

4 tablespoons shredded unsweetened coconut

4 teaspoons olive oil

4 teaspoons lemon juice

1 teaspoon honey

1/4 teaspoon turmeric

1/4 teaspoon garlic powder

1 1/2 cups shredded brussels sprouts

1 1/2 cups shredded kale

1/2 cup sliced red onion


Heat oven to 400˚. Coat 6 small chicken-breast tenders (10 oz) in 2 tbsp almond meal tossed with ½ tsp each salt and pepper. In a bowl, mix 2 eggs with 2 tsp Dijon mustard. In another bowl, combine 2 tbsp chia seeds and 4 tbsp shredded unsweetened coconut. Dip each tender in egg mixture, then chia mixture. Bake until chicken is cooked through, 10 to 15 minutes. In a third bowl, whisk 4 tsp olive oil, 4 tsp lemon juice, 1 tsp honey, ¼ tsp turmeric, ¼ tsp garlic powder, and salt and pepper to taste. Toss with 1½ cup each shredded brussels sprouts and shredded kale, and ½ cup sliced red onion. Serve with chicken.

Photographer: Johnny Miller

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