| 7 | 40 | 591 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 4 |
| 1 cup | Pumpkin seeds (pepitas) |
| 1 cup | Almond Flour |
| 2 tsp | Garlic powder |
| 2 tsp | Onion powder |
| 1 tsp | Sea Salt |
| 2 medium | Egg |
| 4 chicken breast (196 g) | Chicken breast, boneless, skinless, grilled (cut into strips) |
1. Preheat oven to 425 F. Line baking sheet with parchment paper.
2. In a food processor, process the pumpkin seeds until crumbly. Transfer to a bowl and add the almond flour, garlic powder, onion powder, and sea salt. Stir well.
3. In a small bowl, whisk the eggs.
4. Work with one chicken strip at a time. With one hand, dip each chicken strip into the whisked eggs, allowing the excess to drip back into the bowl. With the other hand in the seed mixture, coat the chicken strip. Place the coated chicken strip onto the parchment paper. Repeat for the rest of the strips.
5. Once all strips are coated and on the parchment paper, bake in the oven for 10 minutes or until crispy and golden on the bottom. Flip and bake an additional 10 minutes.
Can substitute the ground nuts for bread crumbs e.g. if there is a nut allergy.
Can serve with ketchup, paprika BBQ sauce, or light mayonnaise.
Goes great with sweet potato wedges on the side!
| Meat | 2.6 |
| Meat Alternative | 0.8 |
