2 T canola oil
1 T melted butter or coconut oil
2 t chili power
1t garlic powder
1 t ground cumin
¾ t salt
1.5 c quick oats, uncooked
1 egg, lightly beaten
1T water or milk
4 skinless chicken breast
Fresh prepared Pico de Gallo
1 can no-salt added cannellini beans, rinsed
Preheat oven to 375. In a flat, shallow dish, stir together oil, melted butter, chili powder, garlic powder, ground cumin and salt. Add oats, stirring until evenly moistened.
In another flat, shallow dish, beat egg and water with fork until frothy. Dip chicken into egg wash. Then coat completely in seasoned oats. Place chicken on a foil-lined baking sheet. Pat any extra oat mixture onto top of chicken.
Bake 30 minutes or until chicken is cooked through and oat coating is golden brown.
Mix Pico de Gallo with beans and set aside.
Serve chicken over the Pico de Gallo and bean mixture. Makes 4 servings.
Calories: 421 Carb:30g
Fat: 18g Fiber: 5g
Sat fat: 2g Protein: 35g Chol: 125mg
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