Preheat overn to 425°F. Generously grease a large baking sheet with grapeseed oil.
Rinse chicken, pat dry and slice into 1/2 inch wide strips.
In a medium bowl, combine the almond flour, arrowroot powder, and salt. In a separate bowl, whisk together the eggs, grapeseed oil, olive oil and mustard. Place pistachios in a separate bowl.
Coat the chicken strips first in the flour mixture, then in the egg mixture, and finally in the pistachios. Place on prepared baking sheet.
Bake for 10 minutes or until the pistachios are golden brown and the chicken is cooked through. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (327g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 401 (56%)|
|Amt Per Serving||% DV|
|Total Fat 44.6g||59 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 13.5g|
|Cholesterol 310.2mg||95 %|
|Sodium 792.2mg||27 %|
|Potassium 1320mg||35 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 15g|
|Protein 61.9g||88 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 722
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