The Pegan Diet: 50 Pegan Diet Recipes You Won't Find Online by Julia Chiles

Author:Julia Chiles [Chiles, Julia]
Language: eng
Format: epub
Published: 2019-08-15T22:00:00+00:00

Toasted Coconut and Walnut Zoodle Salad with Baked Chicken Tenders

Make a great dipping sauce to accommodate these delicious tenders!

Makes: 2 serving.

Ingredients:

• 2/3 cup olive oil

• ½ teaspoon red or white wine

• 1/3 teaspoon lemon juice

• ½ teaspoon lemon peel

• 2 cups zucchini noodles

• 8 grape organic tomatoes

• ½ cup toasted coconut flakes

• ¼ cup toasted walnuts

• 8 lemon basil leaves, coarsely chopped OR 2 teaspoons organic Italian seasoning

• 6-8 organic chicken tenders

• 1 teaspoon Mexican seasoning like Tajin

• Olive oil for drizzling

Directions:

Preheat oven to 350 and prepare 9x11 dish.

Coat both sides of tenders with seasoning, lay on tray and drizzle with olive oil, bake 15 minutes, flip and repeat.

Mix together olive oil, wine, lemon juice, lemon peel; cover and chill.

In bowl combine zoodles, toasted coconut, toasted walnuts, chopped lemon basil leaves then top with vinaigrette and toss.

Divide amongst two plates and serve.

Amount per Serving:

Calories 945

% Daily Value*

Total Fat 85.8g 110%

Saturated Fat 16.8g 84%

Cholesterol 31mg 10%

Sodium 118mg 5%

Total Carbohydrate 31.8g 12%

Dietary Fiber 7.7g 27%

Total Sugars 18.5g

Protein 19.6g

Vitamin D 0mcg 0%

Calcium 28mg 2%

Iron 5mg 30%

Potassium 1390mg 30

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