Go Back


No ratings yet
Nicole Modic
Print It Pin It


  • 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


  • 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.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!