Nutty Chicken with Roasted Broccoli
Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 45 minutes
Makes 4 servings
- 1 lb. broccoli, stem peeled and broccoli cut into “trees” (florets on top of longer pieces of stem)
- 2 tablespoons coconut oil, melted and divided
- ¾ teaspoon fine sea salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 egg
- 1 tablespoon water
- ¼ cup cornstarch or arrowroot
- 1 cup almond flour (cornmeal can be substituted)
- 1 teaspoon dried thyme
- 4 chicken cutlets, about 4 oz. each*
- extra virgin olive oil, for drizzling
- lemon wedges, for serving
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Directly on the prepared baking sheet, toss the broccoli with 1 tablespoon coconut oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread into a single layer and roast for 15-20 minutes, or until the broccoli is tender and browned in spots.
- Make a coating station: place the cornstarch in one shallow bowl; whisk together the egg and water in a second; in a third, combine the almond flour and thyme.
- Heat the remaining ½ tablespoon coconut oil in a large oven-safe skillet over medium heat. Coat the cutlets in the cornstarch, shaking off any extra. Dip in the egg mixture and let any excess egg run off. Dredge in the almond flour and place in the hot skillet. (You may have to cook them in batches). Cook 2-3 minutes per side, or until both sides are lightly golden and the chicken is cooked through. Immediately sprinkle evenly with the remaining ¼ teaspoon salt and pepper.
- Place 1 cutlet on each of two plates. Add ¼ of the broccoli to each plate and drizzle with olive oil, if desired. Serve with lemon wedges.
- Package remaining cutlets and broccoli in airtight containers for lunch tomorrow. Refrigerate until needed.
*If you can’t find chicken cutlets, use two larger (about 8 oz. each) boneless, skinless chicken breasts. Cut each breast in half horizontally and pound to an even ¼” thickness.
**Want to jazz up the coating even further? Add 1/4 teaspoon garlic powder and/or cayenne pepper to taste when you combine the almond flour and thyme.