Almond Cconut Chicken Blog

With Spring Break coming up between March and April, now is the time to add this delicious chicken dish to your arsenal . Whether you are looking to cook a center piece dish for a party of friends & family, get in some incredibly great shape without crying about how bland your food is, or just cook up a flavorful dish that won’t make you fat & bloated, please be sure to keep this recipe in mind giving yourself another option before pigging out on burgers and fries when temptation strikes Having a strategy to cooking food you will enjoy over and over again will not only help you keep the six pack you’ve been working so hard on in check, it will step-up your obligation for the 2014 lean body you want by summer time! If you love chicken, you know as well as I do that it can get boring eating it just plain baked or grilled. Add some healthy loving into your food! Don’t think that you can’t eat something that satisfies the palate & that you should feel terrible about it afterwards. Isn’t that what everyone thinks? “Oh, if it tastes good, it must be bad for you…….WRONG! Why not eat something that gives you the essence of McDonald’s chicken nuggets, something delicious and healthy? Instead of the $4.99 for almost 3/4 lb. of nuggets (320g), you can find chicken on sale that gets you more than twice as much chicken for even less that 5 dollars!This almond coconut chicken will give you more bang for your buck, and you won’t feel like garbage about eating it afterwards. Ingredients:

  • 12 oz. of cooked sweet potato* (skin off)
  • 1/3 c. unsweetened almond milk
  • 2 1/2 scoops of your favorite protein powder
  • 4 egg whites
  • 2 whole eggs
  • 2/3 c. uncooked rolled oats (not steel cut, or even partially steel cut, it messes up the texture)
  • 1 tsp. baking powder
  • 1 Tbsp. cinnamon

*For a delicious variation, try Japanese sweet potatoes! They are red on the outside and creamy white on the inside. VIDEO GOES HERE Directions:

Preheat the oven to 375 degrees. Evenly blend all of your ingredients together. I personally use a food processor to shred the oats even further for a smoother texture. Use a muffin pan with 12 baking cups and evenly pour in your batter. Bake the muffins for about 25 minutes or until a toothpick poked into one of the muffins comes out clean. The bake time may vary slightly based on the strength of your oven. Next, make your protein frosting. Stir together 1 scoop of your favorite protein powder, slowly adding water and stirring until a thick mixture is created. My favorite frosting flavor for these muffins is cinnamon roll, using MyoFusion Cinnamon Roll protein. It’s amazing! Allow the muffins to cool slightly; about 5 minutes should do the trick. Finish by evenly spreading your frosting over all of the muffins. This recipe makes 12 muffins. Put them in a nice tin and give them to your special someone. Enjoy and don’t overindulge, please!