Flavorful Salad with Teriyaki Chicken
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.
Ingredients
- 8 organic, free-range chicken breasts
- 1/2 cup Organicville Island Teriyaki Sauce
- 2 large yellow onion, cut into 1/2 inch slices
- 2 cup almond meal
- dash of salt
- 1/2 teaspoon garlic powder
- 2 cup coconut milk, full fat
- 2 omega-3 egg
- 8 cups organic micro greens or mixed greens
- 2 fresh, ripe organic mango, sliced
- 8 Tablespoons organic goat cheese, crumbled
Instructions
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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!)
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Preheat oven to 400 degrees F. Lightly grease a baking sheet with coconut oil.
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In a shallow bowl combine the almond meal, salt and garlic powder.
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In another shallow bowl whisk together the coconut milk and egg.
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Dip each onion ring in the milk mixture and then coat with the almond meal mixture. Place on prepared baking sheet.
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Bake for 20 minutes then flip each onion ring and return to the oven for 10 more minutes.
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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.
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Remove chicken from the grill and slice.
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Prepare each plate with a pile of micro greens, sliced mango, goat cheese crumbles, a few onion rings and top with teriyaki chicken.
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Nutritional Analysis: One serving equals: 366 calories, 2g fat, 268mg sodium, 23g carbohydrate, 4g fiber, and 40g protein
