Wednesday, December 12, 2012

Meri's Low Carb Chicken Fingers

So my chicken finger recipe is getting solid raves from my Low carb group friends. I want to share it and my tips for the best roast cauliflower. Seriously, Josh hardly ever finishes his veggies and he ate of all them.

Chicken Fingers Recipe
1 Large chicken breast per person, this recipe is enough for 3 hungry adults, adjust accordingly, so we went with it.
1 c almond meal (Whole Foods, Trader Joes, Fresh and Easy, etc.)
1 teaspoon each of garlic powder, onion powder, and cayenne powder (less of the last if you don't like hot.
1 large egg
1 tablespoon Frank's Red Hot
Cut the chicken into 1 inch wide strips. Set the oven to 350.
Mix the egg and Frank's together. Mix the spices in with the almond meal.
Dip the chicken strips in the egg/Frank's mixture then coat in your "breading".
Arrange on cookie sheet and bake for 25-30 minutes, flipping them once in the middle until both sides are a nice golden brown.
You won't miss the breadcrumbs. I promise.

Meri's Roast Cauliflower
1 Head cauliflower
2 tbsp Olive Oil
Salt & Pepper
4-5 tbsp. Shredded Asiago or parmesan
Juice of 1 lemon
Set the oven to 400, toss your cauliflower with olive oil, salt and pepper, then lay on a cookie sheet.
Cook for 20-25 minutes in the oven, until cauliflower is browned and carmelized on the edges.
Take it out and toss with lemon juice, and your cheese, serve hot. See if any lasts more than 5 minutes!

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