Cut the chicken breasts into strips and set aside.
Mix coconut flakes and ground almonds together. In a medium-size bowl, beat the egg. Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture.
Heat the oil in a pan and saute the chicken strips until completely opaque through the center. Serve over a bed of mixed greens, can add a Lemon-Olive Oil Dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 102 (28%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 242.6mg||75 %|
|Sodium 188.5mg||7 %|
|Potassium 719mg||19 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 1.3g|
|Protein 60.2g||86 %|
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Calories per serving: 364
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