As a busy Mom, I don’t always have time to make up a recipe off the top of my head. I also don’t always have the energy to be that creative. So when I see a great recipe, I want to try it out – but put my healthy spin on it. This was the case with my most recent creation – and it was a big hit.
Now I know I am not the only one that is always trying to pull magic out of thin air when it comes to coming up with new and exciting dishes for dinner. So this one really appealed to me because it was not like anything I had ever made for my family. With my youngest daughter being uber picky about vegetables, I was very concerned she would hate the whole thing.
I found this recipe on Food Network, but what I am posting below includes my own tweaks in order to make it gluten-free and eliminate some of the glycemic factor. I also love to add more spice – my husband is Latino and I think it is a requirement in his culture!
So enjoy and tell me what you think!
- Ingredients for Kale and Apples:
- 2 large bunches kale, stems removed, leaves cut into 2-to-3-inch pieces
- 3 apples, cut into thin wedges
- 5 tablespoons Extra Virgin Olive Oil
- Salt & Pepper
- Garlic Wine Seasoning (I like the one The Melting Pot sells)
- Ingredients for Chicken:
- Coconut oil for frying
- Kosher salt
- ½ cup almond butter
- ⅓ cup coconut milk
- 1 tablespoon agave nectar
- 4 skinless, boneless chicken breasts (about 1½ pounds)
- All-purpose gluten free flour, for dredging (I used Glutino in this case)
- 2 cups gluten free breadcrumbs (again, used Glutino)
- Lemon wedges, for serving
- Preheat the oven to 425 degrees F. Toss the kale and apples on a baking sheet with 3 tablespoons extra virgin olive oil, salt and pepper and garlic wine seasoning. Roast, stirring occasionally, until the apples are tender and the kale is crisp, about 15 - 20 minutes.
- Whisk the almond butter with the milk, honey and 1 teaspoon salt in a small bowl. Dredge the chicken in flour, coat with the almond butter mixture, then roll in the breadcrumbs.
- Heat ½ inch coconut oil in a large skillet over medium-high heat. Pan-fry the chicken, adjusting the heat as necessary to keep it from burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and a squeeze of lemon.