I love to cook.
I love to eat.
Even during the last three months of tough love with my dieting, I've made it through by finding creative little ways to do some good cooking and eating.
This recipe is based off of one of my previous recipes for Oven-Fried Chicken + Jalepeno Cornbread Waffles, but I used a few tricks to cut down the carbs a bit and switch up the flavor a bit. Besides, I made sure to take some better photos this time!
Honestly, I just have to say that photography like this is really hard when your stomach is growling and you can smell the yumminess!
I'm taking a quick pause to share what I'm eating today (and tomorrow - I made extra!) but will be back atcha with some more on that Bikini Competition Diet/Training soon!
Caution: You may need to make more of these than you think - they disappear quickly around the family table.
Kickin' Chicken + Triple-A-Waffles
Almond flour, arugula, and avocado: Three out-of-the-ordinary waffle ingredients that make these waffles extra special!
1 c. almond flour
1 c. whole wheat pastry flour
1/2 tsp. salt
4 tsp. baking powder
1/4 tsp chili powder
1 c. low sodium vegetable stock
1 c. raw arugula
1/4 c. avocado, pureed or mashed
2 whole eggs
1/4 c. reduced-calorie or calorie free sweetener (favorites are Madhava Organic Agave Five Nectar and Walden Farms Pancake Syrup, but you could use Stevia or a Stevia-sugar blend)
Preheat a waffle iron.
Mix almond flour through chili powder thoroughly together.
Blend vegetable stock through sweetener together before adding to the dry ingredients.
Mix everything together until well combined.
Spray the waffle iron with cooking spray and scoop just enough into the middle of the iron that it won't overflow when you close it! If it overflows you have to lick the batter off the table.
Sorry, those are the rules.
Makes about 4 large or 6 medium waffle servings
Nutrition per 1/6 batch using zero calorie sweetener: 222 calories; 13 g fat (0.7 saturated); 20.6 g carbs; 5.4 g fiber (15.2 net carbs); 8.3 g protein (Bonus: 220 mg potassium; 7% DV calcium; 12% DV iron)
1/6 batch using reduced calorie sweetener (at 5 calories per tsp): 232 calories; 25 carbs; 5.4 g fiber (20 net carbs); 13 g fat (0.7 g saturated); 8.3 g protein
2 lb. chicken breasts, cut into thick strips
2 T. apple cider vinegar
1/2 c. unsweetened plain almond milk/ regular milk/ OR low-sodium stock (enough to cover chicken in a bowl)
1/3 c. blanched almond slivers
1/3 c. chopped pecans
3 T. cornmeal/ almond flour/ OR whole wheat flour
1 1/2 tsp. each: chili powder, garlic powder, onion powder, herb blend or oregano
1 tsp. cumin
1/2 tsp. each: salt + black pepper
Preheat the oven to 375 degrees F.
Place the chicken strips in a wide-rimmed bowl. Pour the cider vinegar, milk or stock, and a pinch each of chili powder, garlic, onion powder, cumin, and black pepper over the chicken. Mix to coat the chicken and place, covered in the refrigerator for about 30 minutes.
Meanwhile, using a food processor, combine almond slivers through salt and pepper to make a slightly chunky coating for the chicken. Transfer to a wide bowl.
Dip the chicken strips in the mixture to coat and place, evenly spaced on a baking sheet. If you like, you can sprinkle the strips with a little more chili powder. Because it's super tasty that way.
Bake in the oven 20-25 minutes, until the chicken is white all the way through and there is no pinkness. Avoid overcooking by checking a test strip at about 20 minutes or a bit sooner, and every 2 minutes after if it needs longer.
Serve the chicken on top of the waffles with reduced-calorie or calorie-free syrup!
Makes 8 (4-oz) servings crusted chicken
Nutrition per 1/8 recipe: 300 calories; 14 g fat (4 g saturated); 12 g carbs; 3 g fiber (9 g net carbs); 31 g protein