Crispy Chicken With Roasted Romaine Paleo Recipes, You’ve unquestionably consumed lettuce some time recently. However have you ever attempted it cooked? Most likely not – lettuce isn’t a vegetable the vast majority of us considerably consider putting in the stove. Yet its really very heavenly sprinkled with some olive oil and garlic, and after that quickly simmered just until it gets somewhat tan around the edges. In the event that nothing else, heating the chicken and the lettuce is an intriguing better approach to consider the “chicken mixed greens” idea, and it helps keep the menu fascinating with scarcely any additional work.
Since it provides for you both the chicken breast and the lettuce, this formula could make a full supper all without anyone else present. Heartier hungers may like a dish of soup as an afterthought, or possibly a brisk dish of broiled squash (which you can set aside a few minutes and simply toss in the broiler with the chicken and lettuce).
On the off chance that you like the kind of the breading a little bolder, you can without much of a stretch add more herbs and flavors to the almond flour mixture. You could even try different things with stew powder or curry powder to make a hot or Indian-style form, if that sounds intriguing. In any case, you’ll wind up with delicate, fresh chicken and an intriguing new vegetable side dish, a dinner beyond any doubt to control any yearnings for KFC or other fast-food singed chicke
Crispy Chicken With Roasted Romaine Recipe
SERVES: 4 PREP: 10 min. COOK: 25 min.
- 4 boneless skinless chicken breasts;
- 2 large hearts of romaine, cut in half lengthwise;
- ¾ cup almond flour;
- 1 tsp. dried oregano;
- 2 tbsp. flat-leaf parsley, chopped;
- 4 garlic cloves, minced,
- 2 eggs;
- 4 tbsp. extra-virgin olive oil;
- Sea salt and freshly ground black pepper, to taste;
- Preheat your oven to 425 F.
- In one bowl, combine the almond flour, dried oregano, parsley, 2 tbsp. of olive oil, half the garlic, and salt and pepper to taste.
- Break and whisk the eggs in a different bowl.
- Dip each chicken breast in the whisked eggs, then coat evenly with the almond flour mixture.
- Line the chicken breasts on a foil-covered baking sheet. Place in the oven and cook for 15 minutes.
- Drizzle the romaine with the remaining olive oil. Sprinkle it with the remaining minced garlic, and season with salt and pepper.
- Remove the baking sheet from the oven and place the romaine heads in with the chicken breasts.
- Return the baking sheet to the oven until the chicken is cooked through (internal temperature of 165 F) and the lettuce is browned around the edges, about 5 minutes.
- Divide equally on plates and serve.