Purple Sweet Potato Kale Cashew & Chicken Salad

Tossing the warm roasted purple sweet potatoes with fresh baby kale, gently wilts and tenderizes the greens.

This salad is versatile. In place of sweet potatoes, you can use butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with chicken, fish or beef.


Omit the chicken and try this Oven-Baked Pecan Crusted Salmon or this Cheesy Ground Beef Pasta Skillet – Gluten-freeTo pair with your purple sweet potato salad.


The four main types of purple sweet potatoes consumed in the U.S. are Stokes, Okinawan, Murasaki and Charleston sweet potatoes.

The variety of sweet potato used in this recipe is the Stokes. It has a cream colored center and the skin is deep purple.

Available from late August through late spring, the Stokes have a drier, denser texture, and better-balanced sweetness than their orange counterparts.


Try This Orange Sweet Potato Pilaf with Cranberries and Pecans

Purple Sweet Potato Kale Cashew & Chicken Salad

2 purple sweet potatoes, peeled, diced about 1.5 inch chunks

1 pound (about 3 breasts) chicken breast, boneless, skinless

3 tablespoons olive oil, divided

3 cups baby kale, chopped

3/4 cup whole cashews

1/2 cup Blackberry Fig Balsamic dressing (or your favorite balsamic dressing)

Himalayan salt and black pepper to taste

Preheat oven to 400 degrees

Toss prepared potatoes in a large bowl with 1 tablespoon olive oil, salt and pepper.

Spread chopped potatoes evenly on a baking sheet and place in preheated oven and roast for 20-25 minutes or until potato chunks are tender, but not mushy.

While potatoes are roasting, cut chicken breasts into 1.5 inch chunks.

In a large skillet over medium heat, add 2 tablespoons olive oil. Once heated, add chicken chunks and slow cook, 4-5 minutes, turning meat occasionally, just lightly brown meat, do not over cook.

When chicken and roasted vegetables are done, set aside.

In a large serving bowl add dressing first. Next add roasted vegetables, chicken and cashews. Toss to coat.

Add salt and pepper to taste, is optional.

Plate and serve.

Find more Kale recipes here: Kale For Salads Soups & Side Dish – recipes included.

Find more Sweet Potato recipes here: Sweet Potatoes Powerhouse Of Nutrition – includes recipes.


More Deliciously Yummy Recipes

Honey Mustard Salmon Salad

Honey Mustard Salmon Salad

Wild caught salmon mixed with mildly sweetened raw honey, Dijon mustard and crunchy vegetables make this fish salad more flavorful than a tuna salad.

If your planning to cook up some salmon, reach for wild caught salmon, and here’s why?

Why Choose Wild Caught Salmon

Wild caught salmon are born in fresh water rivers and lakes and then grow in the ocean. In the wild, salmon have plenty of room to swim and roam.

They also have a diverse and natural diet giving their flesh a bright orange/red color. This is from the krill they eat.

Wild salmon actually requires less time to cook. They tend to have a more robust taste, again due to their natural habit.

Also, wild salmon swim farther distances, giving them leaner and less fatty bodies than farm-raised salmon.

Farm-raised salmon are raised in tight quarters where they are literally on top of each other.

Cast Iron Seared and Broiled Salmon With Fruit And Herb Salsa

They don’t have to work for their food or swim as far. As a matter of fact, their flesh is a grey color due to only eating fish fed, not ocean krill. The pink you see in farm raised salmon is added food coloring.

The best time to shop for wild caught salmon is when it’s in season – typically April through September, but it depends on the species.

The most abundant of all the type of Salmon there are is the Pink Salmon. Most of the commercially caught Pink salmon are canned. It can also be found in the frozen section of your local market.

Oven-Baked Pecan Crusted Salmon

Pink Salmon is also the best fish for making, salmon burgers and salads.

Honey Mustard Salmon Salad

4 tablespoons Dijon mustard

4 tablespoons plain Greek yogurt

2 tablespoons local raw honey

2 – 6 ounce cans Alaskan Wild Salmon, drained

1 small red bell pepper, diced

2 celery stalks, sliced thin

1/2 cup white onion, diced

In a large bowl, mix together mustard, yogurt, and honey. Add salmon, red bell pepper, celery, and onion.

Stir together until mixed.

Place the Honey Mustard Salmon Salad in the center of a serving platter and surround the fish mixture with your favorite crackers, and serve.

More Salmon recipes:


More Deliciously Yummy Recipes

Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta

Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta - close up

Butternut squash, also known as butternut pumpkin or gramma, has a sweet, nutty taste similar to that of a pumpkin.

When ripe, it turns increasingly deep orange, and becomes sweeter and richer.

Roasted butternut squash has a creamy sweet buttery taste.

It is a good source of fiber, vitamins A & C and including magnesium and potassium.

Sage is a pungent herb. It has been added to the recipe as it gives a feeling of warmth to the dish. It has an earthy taste, combining the scents and flavors of citrus and pine.

Fresh sage is more vibrant and less bitter than when it is dried.

Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta

4 tbsp. olive oil

1 package chicken sausage

3 cups gluten-free, Penne pasta

2 cups cubed, butternut squash

1 tbsp. dark brown sugar

½ cup pecan pieces

1 stick, salted butter

8 sage leaves, small

½ tsp. Himalayan Salt

½ tsp. black pepper

Slide a small baking sheet into your oven and preheat it to 400 degrees.

Cook gluten-free pasta according to package instructions.

preparing butternut sqaush for Roasted Butternut Squash and Sausage with Gluten Free Penne PastaPeel and cube up two cups of butternut squash.

In a medium bowl, toss the squash with olive oil, salt, pepper and dark brown sugar.

Remove heated aluminum lined baking sheet from oven, add the squash and spread out over aluminum sheet.

Return to oven and roast for 20-25 minutes, stirring vegetables once 1/2 through.

Remove once the squash is tender.

searing chicken sausage for Roasted Butternut Squash and Sausage with Gluten Free Penne PastaIn a large medium heated skillet, add olive oil and sear the chicken sausages on all sides.

Remove, slice and add back to the pan to cook the centers.

In a large mixing bowl, combine sausage, pasta and butternut squash, and set aside.

A 39 second video to show You how to prepare the “Brown Butter Sage Sauce”

Heat a 10 inch skillet on medium heat.

Place the stick of cold butter into the hot pan, lift and swirl the butter.

Add in the sage leaves and keep swirling until the butter has completely melted, should be a deep brown color, but not to the point of burning.

adding pecan pieces to Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta

After you have poured the brown butter sage sauce over the pasta, toss to mix well.

Sprinkle pecan pieces over top and mix in.

Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta - close upPlate and serve.

Another Gluten-free Recipe: Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon

More Recipes with Butternut Squash

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts

Coconut and Butternut Squash Soup

What Others are Saying About Butternut Squash and Glut-Free Products:

Bacon & Black Bean Taquitos

Bacon & Black Bean Taquitos

Taquitos also known as tacos dorados, are a Mexican-American dish consisting of a small, rolled, crisp-fried corn tortilla filled with various ingredients such as shredded chicken, beef, cheese, refried beans and vegetables.

Essentially A Taquito Is A Rolled Taco

Most people associate taquitos with Mexican cuisine. Though two American restaurants in Southern California are often given credit for their roles in the early development of the taquito.

Cielito LindoTheir Website Proclaims,
Follow the smell of taquitos muy auténticos at this LA institution on historic Olvera Street.

Cielito Lindo was founded by Aurora Guerrero in 1934 and located on Olvera Street (also called Little Mexico) in Los Angeles.

Guerrero’s daughter used her taquito recipe in opening chain restaurants in Los Angeles, and soon competitors were selling similar dishes.

El Indio Mexican RestaurantTheir Website Says In Big Green Letters – “We Invented the Taquito. Really!!!”

In San Diego, what would become El Indio Mexican Restaurant began selling taquitos during World War II, when tortilla factory owner Ralph Pesqueria, Sr., was asked by workers at the Consolidated Aircraft Company factory across the street for a portable lunch item.

Pesqueria, who used a recipe developed by his Mexican grandmother, has claimed credit for introducing the word “taquito” for the dish.

Regardless, of who or were the taquito was invented, the dish is extremely popular and can be found at numerous Mexican restaurants, fast food chains and street food venders.


Read More About The Origins Of Mexican Food We Love To Eat In America – Mexican vs. Tex-Mex: What is the Difference?


Bacon & Black Bean Taquitos

Taquitos are traditionally made with corn tortillas.

If you make them with flour tortillas, they would be called “flautas” (Spanish for “flutes”) which is an entirely different recipe or dish.

Bacon & Black Bean Taquitos
Close-Up Of Deliciously Yummy Bacon & Black Bean Taquitos

You will need a vegetable oil with a high smoke point, such as avocado oil.

12 corn tortillas – will plate 3-4 servings

1 cup avocado oil – high smoke point oil

2 15 oz. cans black beans, rinsed, mashed

12 strips smoked bacon

1 cup Oaxaca cheese, crumbled

In a large skillet over medium heat, fry bacon just until crisp. Remove cooked bacon from heat, reserving bacon fat, and set aside.

In the same skillet add rinsed black beans to bacon fat. Mash beans with a potato masher.

You can choose (totally optional) to add 1 teaspoon of garlic and 1/4 cup heavy cream, for creamy garlic flavored mashed black beans. Set aside.

Wrap corn tortillas in a kitchen towel or a slightly damp paper towel and microwave to make them pliable.

Add oil to a deep skillet, about 2-3 inches of oil. Heat on high. The oil should be about 350℉ and should sizzle when you dip a tortilla into it.

Spread 2 tablespoons of mashed black beans over tortilla. Off the center add one strip of bacon and 1-2 teaspoons of crumbled cheese.

Being careful to roll tight, start rolling the tortilla from the side the bacon and cheese were added. Secure with a toothpick.

Fry the taquitos for about 5-7 minutes or until they are start to look browned and crispy (but not burnt). Place them on a paper towel lined surface to soak excess oil.

Plate 3-4 taquitos on a bed of leafy greens. Garnish them with guacamole, crumbled Oaxaca cheese and Mexican crema.*

Click Here For A Homemade Authentic Guacamole

Cooks Notes

* Mexican crema is the Mexican version of French crème fraîche. Both are slightly soured and thickened cream, milder and less thick than American sour cream, with crema being the thinnest.

Easy Recipe For Mexican Crema

1 cup heavy cream

1 tablespoon buttermilk (with active cultures)

Stir together in a small glass jar, both the heavy cream and buttermilk until well combined.

Place lid on jar, tighten and store in fridge until ready to use. Will store for about 5-7 days. Makes 1 cup.


Find More Deliciously Yummy Mexican Cuisine Recipes By Typing “Mexican Cuisine” In The Box Below And Click Search.


More Deliciously Yummy Recipes

Instant Pot Chicken Cacciatore

Chicken Cacciatore made in an Instant Pot produces tender, juicy, fall-apart chicken. This recipe is easy, simple and rustic Italian comfort food at its best.

With the Instant Pot, you get a plate of Chicken Cacciatore in just about 40 minutes compared to a bake cacciatore in under 1.5 hours.

Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.

There are many versions of how cacciatore is prepared in Italy.

In southern Italy, cacciatore is typically made with red wine, while in northern Italy, they use white wines.

In the north chicken is the main source of protein for the recipe, whereas in southern Italy, salami replaces chicken as the primary source of protein.


Read More Here About The Delightful Differences between Northern and Southern Italian Cuisine


Cacciatore is one of the most universal, classic, yet customizable dishes. Italy even has a national food day for the recipe, Oct.15th.

Instant Pot Chicken Cacciatore

1 tablespoon olive oil 

1/2 medium onion chopped

6 boneless, skinless chicken thighs

1 (28 fluid ounce) can fire roasted crushed tomatoes with juices

2 tablespoons tomato paste

1 red bell pepper chopped

1 large carrot sliced

6 cloves garlic minced

Leaves from 4 sprigs fresh thyme

1/2 teaspoon dried oregano

1/4 cup pitted Kalamata olives

Salt & pepper to taste

1 tablespoon fresh basil sliced thin

1 tablespoon fresh parsley chopped

Add the olive oil and onion to your Instant Pot. Sauté for 3 minutes.

Add the chicken to the Instant Pot and cook for 2 minutes/side.

Add the crushed tomatoes, tomato paste, red pepper, carrot, garlic, thyme, and oregano. Close the lid and set the valve on “sealing”.

Cook on high pressure for 10 minutes (it’ll take 10-15 minutes for it to get up to pressure). 

Once the countdown has finished, let the pressure release naturally for 15 minutes. You can then manually release the rest of the pressure.

Season with salt & pepper and stir in the olives, basil, and parsley.


Deliciously Yummy Italian Side Dishes


Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


More Deliciously Yummy Recipes

Lo Mein Beef & Vegetable Stir-Fry

Lo Mein Beef & Vegetable Stir-Fry

Lo mein is a Chinese noodle dish made from boiled wheat noodles which are tossed with stir fried meat, vegetables and a sauce.

The word “mein” in Chinese means noodles, and “lo mein” means tossed noodles. This is how most lo mein dishes are made.

Lo Mein Beef & Vegetable Stir-Fry

After the stir-fry is done, the wheat noodles are put over the stir-fry and mixed in.

There is often confusion between pasta and noodles. Pasta, the signature dish of Italy, is made from durum semolina, a tetraploid species of wheat with a yellow endosperm and a coarser texture than common wheat.

This Is a Plate Of Italian Pasta with Pesto Sauce – Not a Plate Of Noodles With Pesto Sauce

Where as noodles are associated with Asian dishes. They are made with flour milled from common wheat, rice flour, or starch from a tuber or bean.

Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt.


Looking For Gluten-free Pasta – Try These Recipes Using Vegetables As Pasta – Vegetable Alternatives To Traditional Pasta – with recipes


Lo Mein Beef & Vegetable Stir-Fry

These fresh lo mein noodles are mixed together with beef, vegetables and a savory stir-fry sauce. With the end result being a bowl or plate of deliciously yummy food.

The Sauce

1 tablespoon cornstarch

1/2 cup soy sauce

1/2 cup brown sugar

1/4 cup hoisin sauce

2 tsp. sesame oil

1/2 tsp. ground ginger

1/4 tsp. crushed red pepper flakes

Add cornstarch and dark soy to a medium sauce pan over medium high heat and mix until lump free.

Next add remaining sauce ingredients and mix in. Bring to a boil then simmer until sauce thickens. Set aside.

The Stir-Fry

1 pound of either flank steak, skirt steak, ribeye or top sirloin, cut into 1×1 inch strips

1-2 teaspoons sesame oil

1 16 ounce bag (fresh not frozen) of prepare stir-fry vegetables

8 ounces lo mein noodles

Using a hot skillet with sesame oil, cook beef until it’s golden brown, remove from the skillet and set aside.

Using the same skillet, add some sesame oil and sauté vegetables (do not over cook). Next add cooked beef and sauce and mix in.


Cook’s Notes

The Meat:

For added flavor, marinate meat strips in 1/4 cup of prepared sauce. After marinating, save sauce to add with rest to stir-fry.

The Noodles: We recommend using cooked lo mein noodles for convenience. You can find them in the refrigerated section of any Chinese grocery, wherever they stock the fresh noodles, rice cakes, and wonton/dumpling wrappers.

Though you can use a box of the noodles, just cook according to package instructions.

The Vegetables: A stir-fry needs crisp tender vegetables, meaning the vegetables are just cooked to the point that they are still a bit raw inside.

This not only retains their flavor, color and nutrients better, but it also prevents overcooked vegetables leeching water, which can water down the flavor of the sauce.


Next add noodles and mix in. Continue cooking until the noodles are warmed through.

Lo Mein Beef & Vegetable Stir-Fry

Suggested to plate and serve immediately.


More Deliciously Yummy Recipes

Rotisserie Chicken Breast Topped With a Browned Butter Lemon Caper Sauce

When it comes to fast and delicious weeknight meals, it doesn’t get much easier than this.

Just 4 ingredients brought together in under 30 minutes and you have yourself a plate of Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce.

It is said that using a rotisserie chicken helps circumvent more complicated steps in a recipe. In other words, making a recipe using rotisserie chicken, is a recipe short-cut.

Ron Popeil and Boston Market made rotisserie chicken famous in America but sources say it was introduced in Mexico in 1946.

And another source says it was invented in Peru by a Swiss origin Peruvian farmer in 1950.

Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce

4 tablespoons butter, room temperature 

1 large lemon, sliced

Rotisserie chicken breast

3 tablespoons capers with 1 tablespoon of liquid from the jar of capers

Melt the butter in a medium-sized frying pan over medium heat. After butter has melted add the lemon slices and cook until they become very soft, about 5 or 6 minutes. The flavor of the lemon slices will be infused into the butter.

After 5 or 6 minutes have passed, remove the lemon slices from the pan with a pair of tongs, squeezing to get as much juice out of them as possible before discarding.

Add capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown. Remove from heat.

After removing the lemon slices add the capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown (be careful not to burn the butter). Remove from heat.

Plate by arranging rotisserie chicken breasts onto two separate plates and top with the warm lemon caper sauce.

Try this deliciously yummy rotisserie chicken recipe – Rotisserie Chicken Baguette Sandwich With Basil.

More Brown Butter Recipes


More Deliciously Yummy Recipes

Authentic Mexican Chilaquiles

Authentic Mexican Chilaquiles

Once you know how to make this Mexican breakfast dish, you’ll never throw away a stale tortilla again.

Chilaquiles turns yesterday’s tortillas into a tasty base for an assortment of possible toppings.

The word chilaquiles (pronunced: chee-lah-kee-lehs) is an ancient word from the Aztec Nahuatl language meaning “chilis and greens.”

The Nahuatl language originated in Central Mexico and can still be heard spoken today in some regional communities.

The tradition of preparing chilaquiles has existed for hundreds of years.

Chilaquiles were first brought to the United States by Encarnatión Pinedo, a Spanish Californian who kept her heritage alive through cooking after her family suffered losses in land and status during the U.S.-Mexico War.

Encarnatión shared her chilaquiles recipe with with others in her cookbook – “The Spanish Cook,” published in 1898.

Chilaquiles can be made with either green, red or white chili sauce.

Authentic Mexican Chilaquiles
Authentic Mexican Chilaquiles Made With Green Chili Sauce

Popular toppings for chilaquiles can include, but not limited too, are Mexican Crema, shredded chicken, cotija cheese, beans, cilantro, avocado, pickled jalapeño, and radish slices.

Authentic Mexican Chilaquiles

1 tablespoon vegetable oil

4 cups tortilla chips (approximately 45 chips from a bag)

1 1/4 cups green or red salsa

1/2 cup crumbled queso fresco or Cotija cheese

2 tablespoons Mexican crema (or substitute regular sour cream thinned with a splash of milk)

Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.

Spread tortilla chips in pan.

Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.


Cook’s Notes

Substitute leftover corn tortillas for the packaged chips by cutting them into strips, frying them in 375 F vegetable oil until crisp.

Drain them on paper towels as they cool. Proceed with recipe as with the store-bought chips.


Divide chilaquiles between two plates. Sprinkle some cheese and drizzle with cream.

You could also top with cilantro and guacamole – click here for a deliciously yummy Authentic Guacamole recipe.

Make some authentic Mexican inspired food.


More Deliciously Yummy Recipes

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Instant Pot Blueberry French Toast Casserole

If you love french toast, then this easy breakfast recipe is perfect for a quick family breakfast or brunch.

Tangy blueberries, crunchy pecans and a sweet Maple-Banana syrup take this French toast to a whole new level, yet it’s
simple enough to become an everyday favorite.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

The Maple-Banana Syrup

1 ripe banana, mashed

2-3 heaping tablespoons full fat Greek yogurt

2 tablespoons whole milk

1/4 cup real maple syrup

1/2 teaspoon lemon juice, helps to retard browning of banana

Combine all ingredients in a small sauce pan over medium heat. Stir until warmed. Set aside.

Maple-Banana Syrup
Maple-Banana Syrup

For The Blueberry French Toast Casserole

4 cups (about 4-5 large slices) stale or toasted sourdough bread, cut into 1-inch cubes

6 ounces blueberries, rinsed and patted dry

4 large eggs

3/4 cup whole milk

1/2 cup heavy cream

1 tablespoon maple syrup

1 ½ tsp. pure vanilla extract

½ tsp. ground cinnamon

⅛ tsp. ground cardamom

2 tsp. sugar or coconut sugar

Butter or coconut oil

1/4 cup Pecans, chopped

Banana-Maple syrup for serving

Place the stainless steel inner pot into the Instant Pot and add 2 cups of water.

Grease a 7-8 inch round baking dish or springform pan that will fit into the inner pot of the Instant Pot.

In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and cardamom. Add cubed bread to egg mixture and combine. Next add berries and mix in.

Spoon bread-egg mixture into the prepared pan. Let rest 3-4 minutes.

Cover baking dish with aluminum foil. Place pan onto trivet and lower into the Instant Pot.

Secure and lock Instant Pot lid and flip pressure valve to ‘Sealing’ position.

Select the ‘Manual’ or ‘Pressure Cook’ function and adjust cooking time to 17 minutes.

When done cooking, quick release pressure.

Turn broiler of oven to High and place a rack 6-8 inches below broiler element.

Using silicone gloves, remove baking dish from Instant Pot. Carefully remove foil covering and sprinkle casserole with sugar. Place under broiler for 2-3 minutes or until top is nicely browned.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Serve with with Banana-Maple syrup, and chopped pecans, if desired.


Get more Instant Pot recipes by typing “Instant Pot” into the search box and click Search.


More Deliciously Yummy Recipes

Pan-Fried Herb Citrus Almond Crusted Chicken Breast

Pan-Fried Herb Citrus Almond Crusted Chicken Breast

These succulent chicken breasts are first marinated in a mix of soy, citrus, honey and ginger than coated with herbs, citrus and crushed almonds and seared to a golden brown crust in a cast iron skillet.

The chicken fillets are crispy on the outside and juicy on the inside. And there brimful with flavor all around.


Read More Here About Cast Iron Skillets


Chicken breast can be unforgiving when it comes to cooking them. Either broiled, grilled, pan fried or roasted, chicken breasts can dry out if not prepared right ahead of cooking them.

Unlike chicken thighs, breasts don’t have a lot of fat, so they tend to dry out as they cook.

But marinating chicken breasts can help to keep them moist and juicy.


Read more here about What are the Benefits of Marinating Meat and how to Enhance Your Chicken Breasts With These Simple Maneuvers.


Pan-Fried Herb Citrus Almond Crusted Chicken Breast

3 chicken breasts, skinless, boneless, cut into fillets

The Marinade 

1/3 cup soy sauce

3 tablespoons raw honey

Juice, half an orange

1 teaspoon orange zest, finely chopped

1 teaspoon ginger powder 

Salt and black pepper to taste

The Crust

1/4 cup sliced almonds, finely chopped

1 tablespoon orange zest, finely chopped

1 teaspoon fresh Basil, finely chopped

1/2 teaspoon fresh Rosemary, finely chopped

1/4 teaspoon fresh oregano, finely chopped

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

3 eggs

For the crust, add the first 7 prepared ingredients to a small bowl and mix together. Set aside.

Fillet the chicken breasts. You should have 3 chicken tenders, and about 9 slices of filleted chicken breasts.

For the marinade, add all ingredients to a small bowl and mix well. Add liquid to a large plastic zip lock bag. Add chick fillets, seal bag and shake. Allow liquid to coat Chicken. Set aside in the refrigerator for a least one hour.

After Chicken has marinated, place crust mix onto a large dinner plate of pie pan. Spread mix out over surface of pie pan.

Crack eggs into a pie pan and scramble. Set aside.

Heat a large skillet over medium heat and add 2 tablespoons of coconut oil.

When oil has heated, one at a time remove one fillet from bag and dip into egg batter. Allow excess egg to drop off and coat both sides of fillet in almond mixture.

Next add fillet to pan and cook 3-4 minutes each side. Proceed with each fillet, remove from bag, dip in egg, coat with almond mixture and pan fry.

Plate and serve with a salad and vegetables.

Now try this Oven-Baked Pecan Crusted Salmon. There’s even a Pecan Crusted French Toast with a Maple-Bacon Syrup. Oh so sweet and deliciously yummy.


More Deliciously Yummy Recipes