BUT... ALSO NOTE: Another unplanned trip to Virginia is also here.... BUT I came prepared.. and I came prepared enough to NOT veer off course TODAY.. and in the days to come... I canNOT imagine my life any different than it is...
O.K... WELL.. maybe I could image my life a little different.. because.... I hurt my back on Sunday working out.. and THAT wasn't in my plan-- like, AT ALL! I was KILLING Hammer and Chisel.. and I was SO excited with everything I was doing.. AND my results... and well... Now I feel a bit defeated.. EVEN though I know I'm eating the best I could.. even though I know I might be having 1 too many "snacks.." BUT that's what works for me-- MORE to come on that when I do a RECAP on the WHOLE30 AS A WHOLE! :) --- So that's not for today...
TODAY.. is for TASTY... And I share a LUNCH!!
Ya know... I really ought to put everything together on ONE post ... MAYBE one day... but I think hurting my back (WHEN I HAD PROPER FORM) was a CLEAR sign of STRESS.. and an indicator that I need to just SLOW MY ROLL... :p SO.. that I will...
I actually made this for dinner one night, but it could totally be an amazing lunch!... Since it's salad and all-- and I feel like Salad should be left for lunches.. Maybe I'm weird! :p
Chicken Cultets with Greens and Caramelized Pears*Modified a bit from the orginal version from the Whole30 Cookbook*
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
*Can easily be prepped ahead of time and made for lunches-- BUT the pears and chicken are best warmed...so pack them together*
for the pears:
- 2 Bosc pears, peeled, cored, and cut lengthwise into 8 slices
- 1 Tbsp. EVOO
- salt and pepper
for the chicken:
- 2 boneless, skinless chicken breast halves (6-8 ounces each)
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 Tbsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/4 tsp. lemon peel
- 1/4 tsp. salt, or salt to taste
- 1 large egg
- 1 Tbsp. water
- 3 Tbsp. EVOO + more if needed
for the salad:
- 3 cups mixed greens of choice (this was part my modification to the recipe!)
- 2 Tbsp. walnuts, toasted
- 1/2 tsp cinnamon (another modification)
for the dressing:
*I used Tessemae's Balsamic... IT WAS AMAZING!
But..... This is the recipe:
- 1/4 cup EVOO
- 3 Tbsp. apple cider vinegar
- 1 tsp. Whole30-compliment dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
**Whisk the above dressing ingredients together in a small bowl, and serve over salad and chicken**
Make the pears:
Preheat the oven to 425 degrees. Place the pears on a baking sheet, drizzle with the EVOO, and sprinkle with salt and pepper. Roast 20-25 minutes, turning once or twice until tender and beginning to caramelize. Let cool slightly.
Make the Chicken:
While the pears are baking, place the chicken breasts between two pieces of plastic wrap, and use the side of a meat mallet to flatten then to about 1/4-inch thickness. In a shallow dish, combine t he coconut flour, almond flour, Italian seasoning, garlic powder, lemon peel, and salt. In another shallow dish, whisk the egg with the water. Dip the chicken int he egg mixture, then coat the chicken with the flour mixture on both sides.
Heat the EVOO in a large skillet over medium-high heat. Add the chicken, and cook until golden, about 3-4 minutes per side. Add more oil if necessary.
Make the Walnuts:
In a small frying pan, over medium heat, add walnuts and cinnamon, and toast until slightly browned. Do not burn.
Set up two plates with salad greens, top with pears, walnuts, chicken, and dressing.