Who says healthy food has to be bland? Get rid of that boiled chicken or fish and try this one on for size: pumpkin seed crusted chicken cutlets. With only 5 carbs per serving, low sodium, and a good source of fiber and protein, this is a very healthy alternative to chicken fingers/nuggets/cutlets/what-have-you. I served mine with steamed broccoli and carrots and topped it with a home-made pesto sauce for added flavah. This is perfect for meal-prepping- it’s easy, delicious, and nutritious. Ch-ch-check it out!
What You’ll Need
- 1 bag of Eden Organic pumpkin seeds
- 1 lb of chicken breasts, cut into strips
- 1-2 cups of flour
- 2 eggs, beaten
- salt and pepper to taste
- spray olive oil
Step 1
Pre-heat the oven to 400 F. Line a baking tray with aluminum foil and spritz lightly with olive oil spray. Rinse your chicken and cut into strips- 1 1/2″ wide.
Step 2
Use the pulse setting on your food processor or blender to smooth the pumpkin seeds into a powdery consistency. Add salt and pepper to taste.
Step 3
Prepare an assembly line for dredging the chicken: one bowl of beaten eggs, 1 bowl of flour, and 1 bowl of ground pumpkin seeds.
Step 4
Prepare to get messy! Dredge the chicken in the flour first to seal in moisture. Shake it slightly to remove excess flour and dip it in the egg-wash. This acts as an adhesive. Next, roll the chicken around in the pumpkin seeds. Gently shake off the excess and place onto the baking tray.
Step 5
Bake the chicken in the oven at 400 F for 15-2o minutes or until cooked through. Serve with your favorite steamed vegetables and top with Phil’s Pesto Sauce!
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