Almond Battered Chicken on Baby Arugula
with Avocado Sauce
Almond Battered Chicken
Ingredients:
- 3 Chicken Breasts Sliced
- 1-2 Cups Almond Meal (varies on how much you make)
- Ginger to taste (Tim used about 2tsp-3tsp)
- Salt & Pepper to taste
- Olive Oil (enough to coat the pan)
Preparation:
- Heat oil slowly in pan.
- Mix ginger, salt and pepper, into almond meal with a fork in a medium sized bowl. There shouldn't be any lumps.
- Put chicken in the bowl and coat evenly with almond meal.
- Cook slowly about 5-8 minutes per side until golden brown.
Baby Arugula
Ingredients:
- 1 cup arugula (per person)
- 2 tsps Balsamic Vinegar
- Italian Seasoning (to taste)
- Ginger (to taste)
Preparation:
- Place arugula on plate.
- Add in all other ingredients on top.
Avocado Sauce
Ingredients:
- 1 avocado
- 3 tbs canned fire roasted tomatoes (with sauce)
- 2 tbs light olive oil
- 1 tbs chopped basil (extra for garnishment)
- 1 tbs lemon juice
- salt to taste
Preparation:
- In a blender mix the tomatoes, olive oil, lemon juice, salt.
- Add in the avocado gradually.
- Mix until it's a creamy consistency.
Vanilla and Ginger Carrots
Ingredients:
- 1 bag of frozen carrots
- 1 tsp vanilla
- 1 tsp ginger
Preparation:
- Follow the directions on the bag of frozen carrots.
- Add in 1 tsp vanilla and ginger.
Variation: substitute ginger with garlic.
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