Looking for a delicious lunch thats low on carbs? Try this delicious Paleo Rainbow Salad! Ingredients: - 2-4 skinless chicken breasts - 1 cup almond flour - 1 Tbs spices of choice - salt & black pepper - 1 egg, beaten - 1 large bag of brussels sprouts - olive oil - salt & pepper - balsamic glaze - 1 head cos lettuce chopped fine - shredded carrots - corn - cherry tomatoes, halved - ½ an avocado - vinaigrette dressing of choice Directions: 1. For the Almond Crusted Chicken youll need to Preheat oven to 400°, line a large baking sheet with foil, and set aside. 2. You will need 2 large bowls. In the first bowl, add your almond meal, salt, pepper, and spices and mix thoroughly. 3. In a second large bowl, crack 1 egg and beat with a fork or whisk until combined. 4. Dip each chicken breast into the egg mixture and coat both sides. Then dip the coated chicken into the almond meal mixture, coat both sides and place on a large baking sheet lined with foil. 5. For the Balsamic Roasted Veggies youll place your brussels in a large ziplock bag with a drizzle of olive oil. Seal the bag and toss until coated. Place your brussels onto the baking dish with your chicken and sprinkle with pepper and sea salt. 6. Bake your chicken and veggies for about 10-15 mins or until brussels are just starting to get a little soft. Switch the oven to Grill and remove the tray from the oven. Drizzle your veggies with a generous amount of balsamic glaze and then place on the top shelf to grill for just a few minutes, watching carefully, until your veggies are nice and browned/slightly charred. 7. Use a spatula to remove your veggies and set aside. Switch the oven back to Bake and continue to bake your chicken for another 5-10 mins until cooked through. 8. In a large salad bowl, layer with cos lettuce on the bottom and then create sections with your favorite veggies and protein. ow.ly/i/7NGhn
Posted on: Thu, 04 Dec 2014 23:01:04 +0000
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