Gut - Chicken Waffles and Greens
2 free-range chicken breasts, each sliced in half
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, from recipe below or frozen
Makes 6 waffles
1 1⁄2 cups almond flour
1⁄2 cup coconut flour
1 tablespoon baking powder
1⁄2 teaspoon sea salt
1 3/4 cup almond or coconut milk, unsweetened
6 tablespoons oil (olive, melted coconut, walnut, almond, etc.)
2 large eggs
Directions for the chicken:
Preheat oven to 450 F. 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.
Bake for roughly 10 minutes or until chicken is cooked through. Remove from oven and let cool for a few minutes. While the chicken is cooking, 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.
Directions for the waffles:
Mix all ingredients together until well combined and smooth. Let sit for a few minutes while the waffle iron preheats. Use according to instructions for your waffle iron, generally pouring 1⁄2 cup onto the surface when the light indicates it’s ready. Remove when the light changes. Keep warm if serving immediately or once cooled, freeze for later use.