Sriracha Almond-Crusted Chicken Caprese Salad

The spicy flavors of Sriracha and almonds come together in this gluten-free recipe to make a crunchy crust for juicy chicken breasts. This dish is a tasty take on the traditional Caprese salad. It has fresh mozzarella, tomatoes, basil, and a balsamic glaze on top.

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup Sriracha sauce
1 cup almond flour
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
8 ounces fresh mozzarella, sliced
2 large tomatoes, sliced
1/4 cup fresh basil leaves
Balsamic glaze, for drizzling

Instructions:

Warm the oven up to 190C 375F

Mix Sriracha sauce in a small bowl

Add the garlic powder, paprika, salt, and pepper to another shallow bowl and mix them together

First, coat each chicken breast in Sriracha sauce

Then, cover it with the almond flour mixture and press it down to stick

A big skillet that can go in the oven should have olive oil in it

It will take about two to three minutes on each side for the chicken breasts to turn golden brown after you add them

Put the skillet in the oven and cook the chicken for 15 to 20 minutes, or until it's fully cooked

Take the chicken breasts out of the oven and put a slice of mozzarella on top of each one

Put it back in the oven and broil it for about two to three minutes, until the cheese melts and bubbles

Put slices of tomato and basil on top of the chicken

Add the balsamic glaze right before serving

Comments

Thai Pork Zoodle Salad

Tender pork slices marinated in Thai-inspired flavors are the star of this colorful and fresh Paleo salad, which is served over crisp zucchini noodles (zoodles) topped with a vibrant assortment of veggies and herbs. Ingredients: 1 lb pork tenderloin, thinly sliced 2 zucchinis, spiralized into zoodles 1 red bell pepper, thinly sliced 1/4 cup fresh cilantro leaves 1/4 cup fresh mint leaves 1/4 cup chopped green onions 1/4 cup shredded carrots 1/4 cup chopped cashews 2 tbsp coconut aminos 2 tbsp lime juice 1 tbsp fish sauce 1 tbsp coconut oil 1 clove garlic, minced 1 tsp grated ginger Salt and pepper to taste Instructions: To make the marinade, combine the coconut aminos, lime juice, fish sauce, ginger, and garlic in a bowl Let the marinated pork tenderloin sit for 15 to 20 minutes after slicing it thinly In a skillet set over medium-high heat, warm the

Strawberry Sweet Tea Popsicles

On a hot day, these Strawberry Sweet Tea Popsicles are a nice treat. By mixing the tastes of sweet tea with the naturally sweet strawberries, they make a delicious frozen dessert. Ingredients: 1 cup brewed sweet tea 1 cup fresh strawberries, hulled and diced 1/4 cup honey or sugar 1/4 cup lemon juice 1/4 cup water Instructions: In a blender, combine brewed sweet tea, diced strawberries, honey or sugar, lemon juice, and water Blend until smooth Pour the mixture into popsicle molds Insert popsicle sticks into each mold Freeze for at least 4 hours or until solid Once frozen, remove popsicles from molds and enjoy!

Bacon Wrapped Grilled Adobo Shrimp

Bacon Wrapped Grilled Adobo Shrimp is a tantalizing combination of smoky bacon, flavorful adobo sauce, and succulent shrimp. This dish is perfect for seafood lovers and grilling enthusiasts alike. The adobo marinade adds a rich, tangy flavor to the shrimp while the bacon lends a crispy, salty contrast. Serve these mouthwatering treats as an appetizer or alongside your favorite sides for a memorable meal. Ingredients: 12 large shrimp, peeled and deveined 12 slices bacon 2 tablespoons adobo sauce 1 tablespoon olive oil 1 teaspoon paprika 1/2 teaspoon garlic powder Salt and pepper to taste Lemon wedges for serving Instructions: Put adobo sauce, olive oil, paprika, garlic powder, salt, and pepper in a bowl and mix them together Toss the shrimp around in the bowl to coat them all For 15 to 30 minutes, let it sit Warm the grill up to a medium-high level Put a piece of bacon ar

Winston Morales Chavarro

Search This Blog