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Cornflake Chicken with Roasted Broccoflower & Broccoli

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Cornflake Chicken with Roasted Broccoflower & Broccoli
Cornflake Chicken with Roasted Vegetables
Purpose FUEL
Prep Time 35-40 mins total
Servings
Ingredients
Purpose FUEL
Prep Time 35-40 mins total
Servings
Ingredients
Cornflake Chicken with Roasted Vegetables
Instructions
  1. Preheat oven to 375 degrees. In a mixing bowl, combine barbecue sauce and apple cider vinegar.
  2. Add chicken breast to bowl and marinate for ~10-15 minutes or longer if desired.
  3. 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.
  4. While vegetables are roasting, combine cornflakes, pecans and salt in a food processor and pulse until you get coarse bread crumbs.
  5. Line casserole pan with foil then place chicken breast in bottom of pan.
  6. Top with barbecue and apple cider vinegar mixture.
  7. Coat the top of each chicken breast with evenly distributed cornflakes/pecans. Spray coating with oil so it doesn’t burn.
  8. Place chicken in oven and bake at 375 for 15-25 minutes depending on thickness of the chicken breast.
  9. 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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2018-06-26T21:05:56-07:00 June 26th, 2018|Recipes|0 Comments

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