*Yields 2 portions
Arugula has immune-boosting properties and is full of antioxidants. They help your body to protect and clean itself.
Personally I love to add arugula to most salads, because when combined it gives a great taste and a nice bite.
Tip: to keep the nutrients intact, try to not over-cook any veggies. Every now and then I leave my vegetables un-cooked. Broccoli, cauliflower, carrots etc. you can eat those types of vegetables well without heating them.
In this way you are also obliged to eat slowly, because raw vegetables must be chewed better.
• 9 oz. chicken thighs
• 18 oz. slaw mix (I had broccoli, carrots, bell pepper and a store bought arugula mix).
• 1 tbsp. white wine vinegar
• 2 eggs
• 1 1/2 cup blanched almond flower
• 2 tsp. paprika powder
• 4 tsp. garlic powder
• Cayenne pepper to taste
• Salt and pepper to taste
• Fresh herbs (optional)
• Cooking oil
1. Crack the egg in a bowl and whisk.
2. In another bowl, add the almond flower, garlic/cayenne/bell pepper powder, pinch of salt and pepper and combine well.
3. Heat up a large cooking pan with the oil. Once heated, put it on medium heat.
4. Take a chicken thigh, dip it in the egg and then in the flour mixture. Get the chicken thigh in the heated pan. Do this with all thighs.
5. The chicken needs about 12 minutes to completely cook through, but you have to check it for yourself to be 100% sure.
6. In another pan, cook the vegetables (or leave them raw).
7. Take a plate and divide the arugula and others vegetables over it. Put some herbs on it (paprika powder, garlic powder etc.) also use fresh herbs such as parsley and basil if you have it at home.
8. Also divide the vinegar over it and you can add some olive oil for more taste.
9. Lay the chicken next to it and serve immediately.
Macros (per portion):
Carbs: 8,9 g.
Net carbs: 6,3 g.
Fat: 33,3 g.
Protein: 35,8 g.