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
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.
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.
Prepare an assembly line for dredging the chicken: one bowl of beaten eggs, 1 bowl of flour, and 1 bowl of ground pumpkin seeds.
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.
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!