Ingredients
Maple-Dijon Panko Chicken Breast:
- Chicken breasts - 2 , halved
- Parsley - 3 sprigs , chopped
- Grassfed butter - 3 Tbsp
- Dijon mustard - 2 1/2 Tbsp
- Maple syrup - 1 1/2 Tbsp
- Bragg's / Coconut aminos - 1 tsp
- Almond meal - 1/2 cup
- Lemon - 1/2 , wedges
Lemony Broccolini:
- Broccolini - 2 bunches ((Sub 1 1/4 lb. broccoli))
- Water - 1/3 cup
- Olive oil - 1 Tbsp
- Lemon - 1/2 , juice of
Brown rice (1 cup):
- Cauliflower - 1 lb , chopped
- Ghee - 1 Tbsp
Prep
- Chicken breast - Halve.
- Crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, Bragg’s, almond meal, and parsley.
- Broccolini - Trim off ~½” (1.25 cm) from the bottom.
- Cauliflower rice - Double if making tomorrow night’s dinner. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in ghee and season to taste with salt and pepper. (Can be done up to 4 days ahead)
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Make
- Preheat oven to 375F (191C) degrees.
- Line sheet pan with foil and brush with some cooking oil. Add chicken and then divide and spoon crust onto chicken. Bake for 12 to 15 minutes, until chicken reaches 165F (74C) degrees.
- While chicken is baking, heat a saute pan or skillet up over medium-high heat. Add in broccolini and then water. Cook until water has been absorbed and broccolini is tender but still has a crunch, 4 to 6 minutes. Finish with olive oil, lemon juice, and salt to taste.
- Enjoy chicken with lemon wedges and broccolini and cauliflower rice on the side.
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