Grilled Chicken with a coconut almond crust with Sautéed vegetables with a touch of Asia

This is a dinner I made a few days ago when I still had groceries in the fridge 🙂

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2 Chicken breast

1 egg, lightly beaten

1/2 almond flour

1/2 cup coconut flakes

Chopped Rosemary

Salt and pepper

Sautéed Vegetables

  Kale

Broccoli

Spinach

Green Beans

Leek

Garlic

Virgin Coconut oil

Cocktail Tomatoes

Fresh Mint

 Chili flakes

Salt and pepper

Start by placing the chicken between two sheets of plastic wrap and beat the chicken flat. Batter the egg lightly, on a plate mix the almond flour coconut flakes, rosemary, salt and pepper. Dip the chicken in the egg and then into the almond/coconut mix.

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Grill the chicken (or fry it in a pan) till it is thoroughly cooked. Meanwhile sauté the vegetables in a pan and using the coconut oil that not only gives the vegetables a delicious flavor it is also very healthy for you. When the vegetables are soft-ish add the tomato and garnish with the mint.

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Enjoy!

 

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