This salad is fun and full of flavor, made with nutrient-packed microgreens, sweet mango, tender teriyaki chicken and a side of guilt-free onion rings. Eat this for lunch and give your body the protein it needs as well as a healthy serving of fiber.
Rinse the chicken breasts and place in a large ziplock bag with the teriyaki sauce, mixing until all the chicken is coated. Place in refrigerator for at least 30 minutes. (Marinate overnight for even better flavor!)
Preheat oven to 400 degrees F. Lightly grease a baking sheet with coconut oil.
In a shallow bowl combine the almond meal, salt and garlic powder.
In another shallow bowl whisk together the coconut milk and egg.
Dip each onion ring in the milk mixture and then coat with the almond meal mixture. Place on prepared baking sheet.
Bake for 20 minutes then flip each onion ring and return to the oven for 10 more minutes.
Heat a grill pan and lightly coat with coconut oil. Place the chicken breasts on the grill pan, and cook 4 minutes each side, until there is no longer any pink in the middle.
Remove chicken from the grill and slice.
Prepare each plate with a pile of micro greens, sliced mango, goat cheese crumbles, a few onion rings and top with teriyaki chicken.
Nutritional Analysis: One serving equals: 366 calories, 2g fat, 268mg sodium, 23g carbohydrate, 4g fiber, and 40g protein
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