I've joined a group of girls for a weight loss/fitness challenge now that the new year has arrived. You can find us on Instagram under #alittletoofluffy. We're all hoping that by the end of the six weeks we'll be a lot less fluffy!!
Because I had so much success with paleo in the fall I've decided to use that plan again until I lose the rest of this stubborn baby weight. To get started this week I modified one of my old favorites to make it paleo friendly. It's easy and delicious!
3/4 cup finely chopped pecans
2 T coconut or other paleo friendly flour
2 T minced fresh parlsey
3/4 tsp dried thyme
1/2 tsp salt
1/4 tsp ground mustard
1/4 tsp cayenne pepper
4 boneless skinless chicken breasts
2 T olive oil
Mustard Sauce (if you aren't following the paleo plan)
1/2 cups sour cream or Greek yoghurt
2 T Dijon mustard
1/2 tsp sugar
In a shallow bowl combine the first 7 ingredients. I put mine in the food processor to make the breading a little more uniform. In another shallow bowl beat the egg. Dip the chicken in the egg and then roll it in the pecan mixture. In a large skillet cook the chicken for 15-20 minutes or until the juices run clear.
If you aren't following the paleo plan or are following it loosely you can use the mustard sauce. It's super easy and yummy! To make it just whisk the 3 ingredients together!
This is a healthy and flavorful dish. I served it with steamed broccoli and Rosemary Sweet Potatoes.