Pecan-Crusted Chicken Breast with Cauliflower Gravy
Nutrivore Score: 357
Ingredients
- 4 chicken breasts
- 1 egg
- 1 cup pecans
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups broth
- 3 cups cauliflower about 1/2 head
- 1 clove garlic
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment or silicone liner.
- Pulse pecans in a food processor until the consistency of coarse sand. Combine with salt and pepper in a shallow bowl.
- Gently whip egg white with a fork.
- Dry chicken breasts with paper towel. Dredge in egg white and gently wipe off excess with your fingers. Dredge in pecans then place on prepared baking sheet.
- Bake for 25 minutes, flipping at the 15-minute mark.
- Meanwhile, cut cauliflower into florets. Place in a pot with garlic and broth.
- Bring to a boil, then reduce heat to maintain a simmer. Simmer 15 minutes, until cauliflower is overcooked. Pour broth and cauliflower into a high powered blender. Blend for 1 minute, or until completely smooth. Taste and season with salt to taste.
- Serve chicken with gravy.
Nutrition
Nutrition Facts
Pecan-Crusted Chicken Breast with Cauliflower Gravy
Amount per Serving
Calories
348
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
11
g
Cholesterol
113
mg
38
%
Sodium
494
mg
21
%
Potassium
764
mg
22
%
Carbohydrates
8
g
3
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
32
g
64
%
Vitamin A
108
IU
2
%
Vitamin C
38
mg
46
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.