I usually don’t post a lot of recipes, mainly because I’m not thaaaaat great at cooking with recipes. I kind of make shit up as I go along. I’m like, hmm, I can roast cauliflower, so what about roasting [insert uncommonly roasted veggie here].
Last night, I made this AWESOME chicken and got some recipe requests, so here goes!
I love Italian food. But the problem is that all the Italian food I love is breaded and over pasta. None of which is paleo. But I fixed all that!
What you’ll need:
1/4 cup of pine nuts
1 chicken breast
1 sandwich size ziplock bag
1 small glass pan (a metal pan works, too)
Something to crush the pine nuts (I used the flat side of a meat tenderizer)
Salt, pepper, garlic powder (to taste)
1 cup spinach
1/4 large red bell pepper, chopped
1/4 cup white onion
oil and vinegar
*I also roasted cauliflower for the side because…food. If you’d like the recipe for that, too, you can find it HERE.
What to do:
PRE: Set oven to 425 degrees. While it’s heating…
1. Put the pine nuts inside the ziplock bag and make sure it’s sealed tight with NO air pockets (unless, of course, you want a disaster in your kitchen).
2. Use the flat side of your meat tenderizer (or whatever you have to crush the pine nuts) to crush the pine nuts inside the bag. They should be crushed up pretty finely and you shouldn’t have big pieces left once you’re done.
3. Crack your egg into a bowl and scramble. If you wish, add salt, pepper, and garlic pepper.
4. Coat the chicken evenly in egg mixture. Make sure it gets all over!
5. Place the coated chicken breast inside the bag with the now crushed pine nuts and shake it around. Make sure it’s coated evenly with pine nuts.
6. Place in glass pan and place in oven. Set timer for about 40-50 minutes. The thicker the chicken, the longer it will need to cook.
While your chicken is cooking, pile your spinach, then red peppers, and white onions on plate. Add oil and vinegar to taste. If you want a chicken marinara, you can make a tomato based sauce, too, I’m just scared of tomatoes. Don’t judge.
7. Check on the chicken every 10 minutes or so, make sure it’s browning evenly. Near the end of the timer, your chicken should have a nice cripsy crust.
8. SERVE! Nom nom nom.