Tropical Salad with Teriyaki Chicken
What you need
Servings: 6
4 organic, free-range chicken breasts
1/4 cup Organicville Island Teriyaki Sauce
1 large yellow onion, cut into 1/2 inch slices
1 cup almond meal
dash of salt
1/4 teaspoon garlic powder
1 cup coconut milk, full fat
1 omega-3 egg
4 cups organic micro greens or mixed greens
1 fresh, ripe organic mango, sliced
4 Tablespoons organic goat cheese, crumbled
Instructions
1. Rinse the chicken breasts. Place in a large ziplock bag with the teriyaki sauce, mix until all the chicken is coated. Place in refrigerator for at least 30 minutes. (Do it overnight for even better flavor!)
2. Preheat oven to 400 degrees F. Lightly grease a baking sheet with coconut oil.
3. In a shallow bowl combine the almond meal, salt and garlic powder. In another shallow bowl whisk the coconut milk and egg.
4. Dip each onion ring in the milk mixture and then coat with the almond meal mixture. Place on prepared baking sheet.
5. Bake for 20 minutes. Remove from oven, flip each onion ring, then return to oven for an additional 10 minutes.
6. Heat a grill pan and lightly coat with coconut oil. Place the chicken breasts on the grill pan, and cook 4 minutes each side, until there is no longer any pink in the middle.
7. Remove chicken from heat and slice.
8. Prepare each plate with a pile of micro greens, sliced mango, goat cheese crumbles, a few onion rings and then top with teriyaki chicken.
Nutrition
One serving equals: 366 calories, 2g fat, 268mg sodium, 23g carbohydrate, 4g fiber, and 40g protein
Servings: 6
4 organic, free-range chicken breasts
1/4 cup Organicville Island Teriyaki Sauce
1 large yellow onion, cut into 1/2 inch slices
1 cup almond meal
dash of salt
1/4 teaspoon garlic powder
1 cup coconut milk, full fat
1 omega-3 egg
4 cups organic micro greens or mixed greens
1 fresh, ripe organic mango, sliced
4 Tablespoons organic goat cheese, crumbled
Instructions
1. Rinse the chicken breasts. Place in a large ziplock bag with the teriyaki sauce, mix until all the chicken is coated. Place in refrigerator for at least 30 minutes. (Do it overnight for even better flavor!)
2. Preheat oven to 400 degrees F. Lightly grease a baking sheet with coconut oil.
3. In a shallow bowl combine the almond meal, salt and garlic powder. In another shallow bowl whisk the coconut milk and egg.
4. Dip each onion ring in the milk mixture and then coat with the almond meal mixture. Place on prepared baking sheet.
5. Bake for 20 minutes. Remove from oven, flip each onion ring, then return to oven for an additional 10 minutes.
6. Heat a grill pan and lightly coat with coconut oil. Place the chicken breasts on the grill pan, and cook 4 minutes each side, until there is no longer any pink in the middle.
7. Remove chicken from heat and slice.
8. Prepare each plate with a pile of micro greens, sliced mango, goat cheese crumbles, a few onion rings and then top with teriyaki chicken.
Nutrition
One serving equals: 366 calories, 2g fat, 268mg sodium, 23g carbohydrate, 4g fiber, and 40g protein