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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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SBD Phase 1 recipe Ingredients:
1/2 cup shelled pistachio nut, finely ground |
1/2 teaspoon salt |
1/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 pinch fresh ground black pepper |
4 boneless skinless chicken breasts |
2 tablespoons extra virgin olive oil |
1/2 cup diced sweet white onion |
1 head romaine lettuce |
1 teaspoon grated sweet white onion |
1 large ripe avocado, pitted and peeled |
3 tablespoons extra virgin olive oil |
3 tablespoons fresh lime juice |
1 tablespoon water |
Directions:
1. To make the salad: Preheat the oven to 375°F Mix the nuts in a pie plate with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Press the chicken into the nuts. Heat 1 tablespoon of the oil in a skillet and cook the coated breasts, 2 minutes per side. Place the breasts in a baking dish and bake for 15 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
2. Heat the remaining tablespoon of oil in a nonstick skillet over high heat. Add the diced onion, 1⁄4 teaspoon salt, and a pinch of pepper. Cook until the onion is browned.
3. Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate. Serve with the dressing.
4. To make the dressing: Puree the onion, avocado, oil, lime juice, and water in a blender.
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