Healthy, Gluten Free Chicken “Parm”

This is an adapted version inspired by Michael Symon’s recipe in his 5 in 5 cookbook, which is AMAZING!!!

I just wanted an alternative to breading & frying the chicken, so I came up with my own spin!

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What you’ll need:

1 lb. Chicken [I used tenders]
1/3 c. Bob’s Red Mill Whole Ground Flaxseed Meal
1/4 tsp. Ground Black Pepper
1/2 tsp. Himalayan Pink Salt
1/2 tsp. Garlic Powder
1 1/2 tsp. Sesame Seeds

Place all [minus the chicken] in a Ziploc bag. Seal bag & shake… like that old school Shake & Bake stuff. Once ingredients are mixed, place one piece of chicken at a time in the bag, seal & shake. Place on baking sheet or pan & repeat until all chicken is “breaded” properly.
Bake at 350 for 15 minutes. Test one & go from there. Smaller ones should be done, while larger ones may need a few more minutes.

Now, for the rest of this beauty.

2 large Tomatoes, diced
1/2 lb. Fresh Mozzarella, diced [Trader Joe’s has an 8 oz block for $2.99]
1 English Cucumber, sliced & halved
1/2 c. Fresh Basil leaves, julienned
1/8 c. White Balsamic Vinegar
1/8 c. EVOO
Salt & Pepper, to taste

Whisk vinegar & EVOO together, adding salt & pepper. I sprinkled pink Himalayan salt & pepper over the ingredients in the bowl as well. Pour over bowl with all other ingredients & mix.

Sometimes the idea of having a side dish with this alludes me.
What to add? How would it compliment what’s already there?

In this case, instead of throwing it on top of pasta or something similar, I actually threw it on a bed of arugula. 2 cups worth is a serving, so don’t feel like you have to skimp. And if arugula is too bitter for you, you can easily do it on a bed of spinach instead!

Fair warning, the dressing on the caprese salad isn’t meant to “dress” the arugula in the sense of a traditional salad, but you will find that it will still be enough… especially with the juices from the tomatoes.

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Simple. Clean. Filling. As always, let me know what you think when you try it! 😉

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