Moohaha - little does my husband know it but he is slowly and insidiously being Paleo-fied!
Most of his meals are now identical to mine even though he is yet to be convinced of the benefits of following a fully Paleo way of eating.
Usually when I am being lazy dinner-wise (erm, more evenings than I care to admit to), I default to utilising one pot/ baking tray/ pan to cook the entire meal. This also has the added advantage of minimal washing up.
I had chicken breasts in the fridge and decided the oven was my weapon of choice last night. Usually this means that my chicken breast is plain baked with some spices and herbs and a drizzle of olive oil while my husband's is either stuffed with cheese or stuffing or topped with a crunchy breadcrumb crust. But I wanted to kill both birds with one stone so I invented this cheese-less cheese topping! Genius!
Clearly the 'cheese' taste is not cheese but from nutritional yeast (a complete protein, rich in B vits, potassium, folic acid, zinc). The almonds give a bit of texture and the topping also ensures the meat doesn't dry out. I pick rosemary from the garden and it pairs nicely with the cheesy flavour.
I roasted the parsnips in the oven at the same time (on the same tray even) and have even been known to roast the broccoli too but chose to flash boil them last night (yes, I know, another pan to wash up!)
Cheese-Free 'Cheese' Crust Chicken
Grain-free, Gluten-free, Dairy-free, Refined sugar-free
Serves 2
Ingredients:
2 skinless chicken breasts
1 tbsp ground almonds
1 tbsp nutritional yeast
1 tbsp olive oil or melted coconut oil
1 sprig fresh rosemary
salt and pepper if needed (nutritional yeast already provides saltiness)
Instructions:
1. Preheat oven to 180 degrees celsius.
2. Mix together the ground almonds, nutritional yeast, olive oil and finely chopped leaves from the rosemary sprig (or 1/4 tsp dried rosemary) in a bowl to form a paste.
3. Place the cleaned and trimmed chicken breast fillets on a baking sheet and spread the paste evenly on top of each chicken breast.
4. Bake in oven for 30-35 minutes or until juices run clear when chicken breast is pierced in thickest part of the meat. Top should be golden and slightly crispy.
5. Serve immediately. Works well with roast vegetables which can be roasted simultaneously in the oven at the same temperature for a similar duration.
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| Cheese-free 'Cheese' Crust Chicken Breast with Thyme Roast Parsnip and Broccoli |
Usually when I am being lazy dinner-wise (erm, more evenings than I care to admit to), I default to utilising one pot/ baking tray/ pan to cook the entire meal. This also has the added advantage of minimal washing up.
I had chicken breasts in the fridge and decided the oven was my weapon of choice last night. Usually this means that my chicken breast is plain baked with some spices and herbs and a drizzle of olive oil while my husband's is either stuffed with cheese or stuffing or topped with a crunchy breadcrumb crust. But I wanted to kill both birds with one stone so I invented this cheese-less cheese topping! Genius!
Clearly the 'cheese' taste is not cheese but from nutritional yeast (a complete protein, rich in B vits, potassium, folic acid, zinc). The almonds give a bit of texture and the topping also ensures the meat doesn't dry out. I pick rosemary from the garden and it pairs nicely with the cheesy flavour.
I roasted the parsnips in the oven at the same time (on the same tray even) and have even been known to roast the broccoli too but chose to flash boil them last night (yes, I know, another pan to wash up!)
Cheese-Free 'Cheese' Crust Chicken
Grain-free, Gluten-free, Dairy-free, Refined sugar-free
Serves 2
Ingredients:
2 skinless chicken breasts
1 tbsp ground almonds
1 tbsp nutritional yeast
1 tbsp olive oil or melted coconut oil
1 sprig fresh rosemary
salt and pepper if needed (nutritional yeast already provides saltiness)
Instructions:
1. Preheat oven to 180 degrees celsius.
2. Mix together the ground almonds, nutritional yeast, olive oil and finely chopped leaves from the rosemary sprig (or 1/4 tsp dried rosemary) in a bowl to form a paste.
3. Place the cleaned and trimmed chicken breast fillets on a baking sheet and spread the paste evenly on top of each chicken breast.
4. Bake in oven for 30-35 minutes or until juices run clear when chicken breast is pierced in thickest part of the meat. Top should be golden and slightly crispy.
5. Serve immediately. Works well with roast vegetables which can be roasted simultaneously in the oven at the same temperature for a similar duration.
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