Recipe: Healthy Fried Chicken
- 3 cups whole raw cashews, soaked overnight and drained
- 4 cloves garlic, minced
- 1/3 cup lemon juice
- 1 Tbsp dill weed
- 1/2 tsp onion powder
- 2 Tbsp hot sauce
- 2 cups almond milk, divided
- 4 boneless, skinless chicken breasts (4 oz each), trimmed and pounded flat
- 2 cups cooked quinoa
- olive oil in your Evo Oil Sprayer
- 2 Tbsp tomato paste
Combine cashews, garlic, lemon juice, dill, onion powder, hot sauce, and 1 cup almond milk in a blender and blend til smooth. Put aside 1/2 cup of this mixture, then add remaining cup of almond milk to blender and combine. Pour into a zip-top bag, add chicken, and marinate for 30 minutes. Preheat oven to 400°F.
Coat chicken in quinoa, and pan-sear over high heat with enough spritzes of olive oil to coat the pan and cook for 3 minutes per side. Place an oven-safe rack on top of a baking pan and spritz with olive oil to coat. Place pan-seared chicken on the oil-coated rack and bake for 25 minutes. Flip halfway through. Combine reserved cashew mixture and tomato paste for sauce. Garnish with lemon.