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This low glycemic recipe is packed with protein and healthy fats, not to mention what a variable amount of meals it completes. Replacing breadcrumbs with cashews, you can up the nutritional punch of this pan-fried perfectly crusted chicken recipe.


5 Boneless, skinless chicken breasts (4oz each)
1 cup Cashews, raw
1/2 tsp Paprika
2 Egg whites
3 tbsp Coconut oil
Salt and pepper to taste, about 1/2 tsp each


Put the cashew pieces in a food processor or coffee grinder and grind to a fine texture. Dump them out onto a plate and add the salt, pepper, and paprika, mixing the whole thing well. Set aside.

Break the eggs and separate the whites into a bowl large enough to dip the chicken breasts into.

Heat your largest frying pan over medium to medium-high heat.

Dip each chicken breast (make sure they are not too thick, pound or cut them as necessary) into the egg and then into the cashew mixture, coating both sides.

Coat your pre-heated frying pan with oil and allow it to heat for a few moments before adding the cashew-crusted chicken. Once you place the chicken in the pan, don’t move the pieces until you can see signs of cooking though. Flip the chicken and brown the other side while finishing cooking through before serving. About 5 minutes per side (chicken is done at 160°F internal temperature).


Pictured drizzled with cashew gravy and a side of air-fried potatoes and broccoli.

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