A good meal doesn’t just nourish my body, it fills me up with hope.
Yesterday, I came home at 2:30 in the afternoon wondering WTF I would feed my family. The night before we had enjoyed salmon with delicata squash. I’d never had this squash before. It blew me away – so, so, so tasty. 100% divine. As I opened the fridge, I had my heart set on that. I also noticed an avocado. Good! And some chicken. Great! So I made the meal below and it was just perfect and beautiful and all the flavors blended together so well. It feels criminal to keep it to myself – you should enjoy it, too! Let’s go…
Pecan Chicken
2 cups organic pecans
1 teaspoon seasoned salt
¼ teaspoon pepper
8 (6 ounce or so) skinless, boneless pastured chicken breast halves
4 TBS organic, pastured butter, melted
Preheat oven to 350 degrees.
Combine pecans, salt and pepper in a food processor and pulse until pecans are finely chopped (if you have to do this by hand, so be it). Place seasoned pecan mixture in bowl. Evenly coat each chicken breast with butter by dipping it; then dredge each breast in pecan mixture.
Place chicken on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, until done.
NOTE: you can easily cut this recipe in half but the leftovers are nice to have around.
Serve chicken with Roasted Delicata Squash and a half of an avocado
2 delicata squash
2 TBS olive oil
½ teaspoon Celtic sea salt
½ teaspoon garlic powder
¼ teaspoon black pepper
Preheat oven to 425 degrees. Line large baking sheet with parchment paper.