Holistic wellness for you & your family
This week's Lily's Kitchen Menu
5 love languages
80 day obsession
healthy meal planning
new year cooking love family
Pep talk: Back to School
August 9, 2019
Are you giving up on Your goals?
May 24, 2019
Plant based? Skeptic?
May 13, 2019
A Minimalist Approach to May
April 30, 2019
Eating Well over Passover? Solved
April 15, 2019
What is the number 1 life changing habit for Passover?
April 7, 2019
Passover Money Matters
Passover Organization Solved
March 26, 2019
Doing all the things...
March 17, 2019
How do you store happy memories?
March 13, 2019
Autum Oatmeal Recipe
September 14, 2016
7 Day Sugar Detox for the New Year
September 7, 2014
Vegan Black Bean Burger Recipe
September 25, 2016
March 18, 2018
Chef Lily Aronin
ALMOND CRUSTED CHICKEN
SERVES: 6 (fixate recipe find all the fixate cooking shows and portion fix)
(1 chicken breast each) Prep Time: 25 min. Cooking Time: 16 min.
1 red 1 green1 blue 1 teaspoon
1 cupalmond flour
1 tsp.garlic powder
1½ tsp.finely grated lemon peel(lemon zest)
½ tsp.sea salt (or Himalayan salt)
½ tsp.ground black pepper
1large egg, lightly beaten
6 (4-oz.)raw chicken breasts, boneless,skinless
2 Tbsp. olive oil, divided use
6 cups raw mixed vegetables
Fresh parsley (for garnish; optional)
1.Preheat oven to 425° F.
2.Combine almond flour, garlic powder, lemon peel, salt, and pepper in a
shallow dish; mix well. Set aside.
3.Combine egg and water in a shallow dish; whisk to blend.
4.Dip each chicken breast into the egg mixture; dredge in flour mixture until
evenly coated. Set aside.
5.Heat 1 Tbsp. oil in large, ovenproof skillet over medium-high heat.
6.Add chicken breasts; cook for 3 to 4 minutes on each side.
7.Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer
inserted into the thickest part of each chicken breast reads 165° F.
8.While chicken is baking, heat remaining 1 Tbsp. oil in medium skillet over medium heat.
9. Add vegetables; cook, stirring frequently, for 2 to 3 minutes, or until tender-crisp.
10. Serve one chicken breast and 1 cup vegetables per serving garnished with
parsley, if desired.