Meal Prep Part II: Pumpkin Seed Crusted Chicken Cutlets

posted in: Big Bites, Recipes | 0

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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