Incorporating last week's waffle recipe, here's a complete meal, that shows just one of the many ways you can use those versatile (and yummy) waffles. This is our healthy twist on a classic Southern meal, Chicken and Waffles. Usually served fried and covered in syrup, we've made this version entirely suitable for lunch on the Clean Gut Cleanse, by baking the chicken instead instead of frying and using coconut for the breading. And of course the waffles are gluten free. This meal is packed with tender and juicy protein for some seriously healthy and incredibly delicious grub. Hope y'all enjoy.
Note: for Clean Gut, contains eggs
- 2 free-range chicken breasts, each sliced in half
- 1 egg
- 3 tablespoons almond milk, unsweetened
- 3 tablespoons mustard (dijon is preferred)
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 cup shredded coconut
- 2 loosely packed cups baby greens
- 2 waffles, made alongside everything else, or maybe you have some frozen from last week's recipe
For the chicken: Preheat oven to 450ºF. Pound chicken pieces with a meat tenderizer (or hammer wrapped in a dishtowel) until it's even in thickness. Set aside.
In small, shallow bowl whisk together the egg, almond milk and mustard and set aside.
Place the almond and coconut flour into medium shallow bowl and set aside.
Add the shredded coconut to a second shallow dish and set aside. You should have three bowls, one of the egg mixture, one of the two flours and one of the coconut.
Dip each piece of chicken in the flour mixture, then the egg mixture, and then coat in the coconut.
Place them onto a lightly greased (with olive oil or coconut oil) baking sheet.
While the chicken is cooking, it would be a good time to either make the waffles or if using frozen ones, reheat them in the oven with the chicken until warmed through.
To serve, place waffles on plates with the baked chicken on top and a generous amount of baby greens to the side.
Add additional mustard and coconut nectar drizzled over if you like.
Note: If you're following the Gut Cleanse, omit the coconut nectar.
Recipe and Photography: Jenny Nelson