Chicken
6 oz (or 2 breasts) boneless skinless chicken breasts, cut into 1" strips
1/4 cup almond flour (or ground almonds)
1/4 cup unsweetened coconut
1 egg
1 tbsp virgin coconut oil
Salad
Unlimited mixed greens and/or spinach
Miscellaneous veggies of your choosing (carrots, sweet bell peppers, etc)
2 cup diced pineapple (4 spears)
Sprinkle Parmesan or Mozzarella cheese if desired
Dressing
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp pineapple juice
Directions
- Combine almond flour and coconut flakes in a small bowl and spread onto a shallow plate.
- Break and beat the egg in the bowl.
- Dip the chicken in the egg, then roll in the almond-coconut mixture.
- Heat the coconut oil in a frying pan over medium-high heat.
- Saute chicken strips until the outside is golden brown and the inside is no longer pink.
- Serve on salad and drizzle dressing on top.
Serves 2 (3 Block meals)
**Zone Block Proportions**
Consider the fat from the almond-coconut mixture and dressing to be sufficient and not excessive for your meal's fat requirements. 2 blocks carbohydrate from each cup of pineapple plus the veggies covers carb blocks. Adjust salad recipe or amount of chicken as desired.
Thanks to MarksDailyApple.com for this idea and picture.
The information contained in this post is provided for general informational purposes only. It is not intended as and should not be relied upon as medical advice. The information may not apply to you and before you use any of the information provided in the site, you should contact a qualified medical, dietary, fitness or other appropriate professional. If you utilize any information provided in this post, you do so at your own risk and you specifically waive any right to make any claim against Element CrossFit, its officers, directors, employees or representatives as the result of the use of such information.
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