2 large chicken breasts
1 cup almond meal
2 TBSP garlic powder
1 TBSP oregano
¼ cup maple syrup
½ cup spicy brown or Dijon mustard
1 TBSP soy sauce
1. Mix dry ingredients for almond crust (firsts 4 ingredients)
2. Mix wet ingredients
3. Cut chicken into nugget sizes
4. Dip chicken into wet mixture and then coat in dry mixture
5. Place on baking sheet
6. Bake for 30-40 minutes at 350.
Do you love meat? Hate it? Somewhere in between? Vegan and vegetarian friends: hopefully sometime in the future I can create some almond meal crusted tofu similar to this so everyone can enjoy the wonderfulness of mustard +maple syrup! But feel free to try these ratios on your own!