Here is one of my fav one sheet meals, CASHEW LEMON CHICKEN WITH BROCCOLI. It’s super easy to make, and I like to make a big batch to enjoy for two nights in a row, even though I’m personally not a fan of reheating meats…sometimes you’ve just gotta suck it up. Also—you can omit the parmesean cheese to make this totally paleo and whole30 compliant, if that’s your thing!
Servings: servings
Ingredients
- 1 pound skinless, boneless organic chicken breasts
- 3 cups broccoli florets (I used 1 1/2 packages of the precut florets from Trader Joes)
- ¼ cup grated parmesan cheese
- ¾ cup raw cashews
- 2 tbsp Italian seasoning
- 1 tsp sea salt
- 2 organic pasture raised eggs
- 2 lemons
- ¼ cup olive oil or melted coconut oil or butter
Instructions
- Preheat oven to 400.
- Line a baking sheet with parchment paper.
- In a blender or food processor, pulse cashews until a meal forms.
- Pour contents into a medium bowl, then add the Italian seasoning, salt, and parmesan cheese.
- Mix to combine and set aside.
- In another bowl, add the zest of one lemon and the juice of one lemon.
- Then add the eggs, oil/butter, whisk together well, and set aside.
- Next, prepare the chicken. slice the chicken breasts so they are only about 1/2 inch thick. You don’t want thick chicken breasts or else everything won’t cook evenly!
- Dip each breast into the egg-lemon mixture, then the cashew mixture, and lay on the baking sheet.
- Repeat process until all chicken has been covered.
- Slice remaining lemon and add a piece to the top of each chicken.
- Place broccoli florets around the chicken. spray them with coconut oil and sprinkle with parmesan cheese.
- Bake for 20 minutes or until chicken is fully cooked through.
- ENJOYYYYYYY
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What others are saying
This was delicious!!
This worked exactly as written, thanks!