Photo by Brian Kennedy for Women’s Health Magazine.
Looking for a leaner version of a classic comfort food? Try this tasty “Homemade upgrade” for fried chicken from the July/August issue of Women’s Health Magazine:
Homemade Upgrade: Fried Chicken Recipe
Author: Women’s Health contributor Keri Glassman, R.D.
Serves: 4
Ingredients
- 3 cups whole raw cashews, soaked overnight and drained
- 4 cloves garlic, minced
- ⅓ cup lemon juice
- 1 Tbsp dill weed
- ½ tsp onion powder
- 2 Tbsp hot sauce
- 2 cups almond milk, divided
- 4 boneless, skinless chicken breasts (4 oz each), trimmed and pounded flat
- 2 cups cooked quinoa
- 4 tsp olive oil
- 2 Tbsp tomato paste
Instructions
- In a blender, combine cashews, garlic, lemon juice, dill, onion powder, hot sauce, and 1 cup almond milk. Put aside ½ cup of this mixture, then add remaining cup of almond milk to blender and combine.
- Pour into a zip-top bag, add chicken, and marinate for 30 minutes.
- Preheat oven to 400°F.
- Coat chicken in quinoa, and pan-sear over high heat with 3 teaspoons oil for 3 minutes per side.
- Place on an oil-coated rack (use remaining oil) on top of a baking pan; bake for 25 minutes.
- Flip halfway through.
- Combine reserved cashew mixture and tomato paste for sauce.
- Garnish with lemon.
Nutrition Information
Calories: 295 Fat: 15 g Trans fat: 2.5 g Carbohydrates: 28 g Sodium: 294 mg Fiber: 3 g Protein: 13.5 g
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