| Prep Time | 35-40 mins total |
| Servings |
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Ingredients
- 4 Chicken breast fillets 5-6 oz. each
- 1/2 cup Barbecue sauce of choice local or lower sugar brand
- 2 tblspns Apple Cider Vinegar
- ½ cup Cornflakes
- ½ cup Pecans
- ¼ Salt
- 1 head Broccoflower florets, chopped, green cauliflower
- 3 heads Broccoli florets, chopped
- 3 T. Extra virgin olive oil
- ½ tsp onion powder and garlic powder
Ingredients
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Instructions
- Preheat oven to 375 degrees. In a mixing bowl, combine barbecue sauce and apple cider vinegar.
- Add chicken breast to bowl and marinate for ~10-15 minutes or longer if desired.
- While chicken is marinating, chop vegetables and toss with olive oil and seasonings (in new mixing bowl) and place on a prepared baking sheet. Place in oven and begin to roast.
- While vegetables are roasting, combine cornflakes, pecans and salt in a food processor and pulse until you get coarse bread crumbs.
- Line casserole pan with foil then place chicken breast in bottom of pan.
- Top with barbecue and apple cider vinegar mixture.
- Coat the top of each chicken breast with evenly distributed cornflakes/pecans. Spray coating with oil so it doesn’t burn.
- Place chicken in oven and bake at 375 for 15-25 minutes depending on thickness of the chicken breast.
- Enjoy your chicken with roasted vegetables!
Recipe Notes
The Purpose: increase overall intake of plant foods, optimize performance prior to race day, promote muscle building and adding mass, utilize fats to increase fat soluble vitamin absorption, promote the anti-inflammatory processes, regulate free-radical oxidation, rebuild and repair muscular micro-tears, promote insulin sensitivity.
Nutrition Information: gluten-free (depends on barbecue sauce), dairy free
Calories: 520
Carbohydrates: 33 gms
Protein: 48 gms
Fat: 23 gms
Fiber: 8 gms
Sodium: 780 mgs
Added Sugars: 1 gm
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