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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.


5 boneless, skinless chicken breasts (4oz each)
1 cup raw cashew pieces
1/2 teaspoon paprika
2 egg whites
3 tablespoons coconut oil
Salt and pepper to taste


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 put whites into a bowl large enough to dip the breasts.

Heat coconut oil in a skillet or 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.

Fry until golden brown on both sides and cooked through
about 5 minutes per side (chicken is done at 160F internal temperature).

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