Cashew Lemon Chicken with Broccoli

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!

CASHEW LEMON CHICKEN WITH BROCCOLI

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Nicole Modic

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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)
• 1/4 cup grated parmesan cheese
• 3/4 cup raw cashews
• 2 tbsp Italian seasoning
• 1 tsp sea salt
• 2 organic pasture raised eggs
• 2 lemons
• 1/4 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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